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Gyoza (gyoza with Chinese cabbage) | Recipe transcription by Koh Kentetsu Kitchen [Cooking expert Koukentetsu official channel]

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

dumpling skin : 10 sheets
豚ひき肉 : 100g
白菜 : 100g
(A) Grated garlic : 1/2片
(A) Alcohol : 大さじ1
(A) Sesame oil : 大さじ1
(A) Soy sauce : 大さじ1
(A) Potato starch : 1 teaspoon
(A) Salt : 少々
ごま油 : 大さじ2
水 : 大さじ2～3

Time required

20minutes

Procedure

1) make the bean paste 01:14
Finely chop the Chinese cabbage.
Put the ground pork and (A) into a bowl and mix well until it becomes sticky.
Add Chinese cabbage and mix.
2) bake 04:22
Add 1 tablespoon of sesame oil (not listed) to the frying pan.
Place step 1 on top of the gyoza skin, fold, and place in a frying pan.
Make the rest in the same way and arrange them in a radial pattern.
Heat a frying pan and fry over medium heat until you hear a sizzling sound.
Add water, cover, and steam-fry over medium-low heat for 3 to 4 minutes.
Remove the lid and bake.
Add sesame oil and fry until golden brown.
3) Serve 07:15
Turn off the heat, cover the frying pan with a plate, and flip it over.

Point

・This recipe can be made without chopping.
・This recipe can be made by simply putting the filling between the gyoza skins.
・In step 1, mix the ground pork and seasonings so that they are well mixed.
・You can use other vegetables such as chives if you like.
・The frying pan used is 22cm in diameter.
・In step 2, add more bean paste than when making regular gyoza.
・It is best to eat it with a sauce made by combining vinegar, soy sauce, and chili oil in the desired amounts.