Recommendation to Producing Tasty Pork & Cabbage Rolled Gyoza

Hoping to dine Pork & Cabbage Rolled Gyoza a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with clear ways on cooking a Pork & Cabbage Rolled Gyoza like a famous chef made.

We hope you got benefit from reading it, now let's go back to pork & cabbage rolled gyoza recipe. To cook pork & cabbage rolled gyoza you need 16 ingredients and 5 steps. Here is how you do that.

To prepare an unforgettable Pork & Cabbage Rolled Gyoza, below are the components needed:

1. Use 1/4 of Cabbage *about 300g.
2. Use 1/2 teaspoon of Salt.
3. Get 300 g of Pork Mince.
4. Take 2 of Spring Onion *finely chopped.
5. Use 1 of small piece Ginger *grated.
6. Take 1 clove of Garlic *grated.
7. Get of White Pepper.
8. You need 1 tablespoon of Oyster Sauce OR Soy Sauce.
9. You need 1 tablespoon of Potato Starch Flour.
10. Use 1/2 tablespoon of Sesame Oil.
11. You need of Gyoza Skins.
12. You need of Oil for cooking.
13. Use of Water for cooking.
14. Provide of <Dipping Sauce>.
15. Use of Ponzu.
16. Take of Rā-yu (Chilli Oil).

After readying the materials, now you are good to make your 5-star Pork & Cabbage Rolled Gyoza by following the instructions below:

1. Slice Cabbage finely, add Salt and massage, then set aside for 10 minutes while you are preparing other ingredients. Lightly squeeze to remove excess salty water..
2. Combine Cabbage, Pork Mince, Spring Onions, grated Ginger and Garlic, and the seasonings and Potato Starch, then mix well until combined evenly..
3. Place a Gyoza skin on a flat surface and moisten the edge furthest from you with water. Place a tablespoonful of filling onto a Gyoza Skin, slightly spread sideways, roll up, and secure. Flatten slightly. Repeat with remaining filling..
4. Heat Oil in a frypan (non-stick pan recommended) over medium high heat, place Gyoza with sealed side facing up. Add 1/4 to 1/2 cup Water, cover with a lid and allow Gyoza to steam until Water is gone. Keep cooking until the bottom of Gyoza turned golden brown. *Note: Turn them over and brown the other side as well if you prefer..
5. Serve with the Dipping Sauce with Rā-yu (Chilli Oil)..

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Recipe : Pork & Cabbage Rolled Gyoza

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step by step to make Pork & Cabbage Rolled Gyoza

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