Pork Gyozas

Pork Gyozas

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These tasty pork dumplings are perfect for entertaining large crowds.

The ingredient of Pork Gyozas

  1. 250g pork mince
  2. 1 cup finely shredded wombok (see note)
  3. 1/4 cup finely chopped chives
  4. 2 garlic cloves, crushed
  5. 1 tablespoon tamari (see note)
  6. 1 tablespoon sake (see note)
  7. 1 teaspoon sesame oil
  8. 1/4 teaspoon ground white pepper
  9. 40 gyoza or gow gee wrappers
  10. 2 teaspoons peanut oil
  11. 1/2 cup (125ml) water
  12. 1 tablespoon tamari
  13. 1 tablespoon rice vinegar
  14. 1 tablespoon water
  15. 1 teaspoon caster sugar
  16. 1/2 teaspoon sesame oil

The instruction how to make Pork Gyozas

  1. str_replace('ufeff','',Combine the pork, wombok, chives, garlic, tamari, sake, sesame oil and pepper in a medium bowl.)
  2. str_replace('ufeff','',Place a gyoza wrapper on a clean work surface. Spoon a heaped teaspoonful of pork mixture onto the centre of the wrapper. Brush the edge with a little water. Use your fingertips to pleat an edge 4-5 times. Fold over the remaining edge to enclose the filling. Place on a plate. Continue with remaining gyoza wrappers and pork mixture.)
  3. str_replace('ufeff','',To make the dipping sauce, combine the tamari, rice vinegar, water, sugar and sesame oil in a small bowl. Stir until sugar dissolves.)
  4. str_replace('ufeff','',Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange the dumplings over the base of the frying pan. Return to the heat and cook for 2 minutes or until the base of the gyoza is golden. Sprinkle the water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and the water evaporates. Remove from heat and set aside for 2 minutes.)
  5. str_replace('ufeff','',Place on a serving platter. Serve immediately with the dipping sauce.)

Nutritions of Pork Gyozas

fatContent:
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sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
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