150g pork minced meat
1 tsp soy sauce
1 tbsp sake
1 tsp oyster sauce
salt and pepper
3 cloves galic
2cm ginger
1 tbsp potato starch
100g Spitzchabis
1 onion
1 nira (Knoblauchschnittlauch) or spring onion (only green part)
1 pack gyoza dough (24 sheets)
1 tsp vegetable oil
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp vinegar
1 tsp la-yu (chili sesame oil)
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flavor minced meat with soy sauce, sake, oyster sauce, salt and pepper
chop cabbage, onion, nira (or spring onion), garlic and ginger and add potato starch, mix well
mix meat and greens to a dough and let it rest in the fridge at least for 2-3h (or even better over night)
fill goyza dough with 1 tbsp of meat veggie mix
add any vegetabele oil to cold pan and add goyza
heat up and let the gyoza get gold brown
add hot water until the gyoza are one third covered
cover pan with lid and let the gyoza steam until water is almost gone (about 10min)
add 1 tsp of sesame oil around the gyoza (along the pan edge)
put the gyoza on plate upside down
eat with soy sauce, vinegar and la-yu mix
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