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- Ingredients
- Recipe
- Wheat flour1 cup
- Rice flour1/2 cup
- Warm water1 cup
- Salt to taste
- Diced Pork Rump200 g
- Chopped Onion1 unit(s)
- Chopped tomato1 unit(s)
- Chopped chives to taste
- Cabbage1 cup
- Crushed garlic2 unit(s)
- Sesame oil3 dessert spoon
- grated ginger to taste
- Shoyu3 tablespoon
- Salt to taste
- In a bowl mix the flours and salt. Make a hole in the middle and add the water little by little, until you let go of your hands.
- Cover with a clean, damp cloth and let it rest for 1 hour.
- For the stuffing, fry the onion in oil, add the garlic and the meat. Let it brown a little.
- Add the tomato, ginger, chives, salt and soy sauce. Cover with water and cook the meat until very tender.
- Shred the meat and mix in the cabbage.
- Roll out the dough on a floured surface using a rolling pin. Cut circles.
- Place the stuffing in the middle and close with small pinches.
- Steam the gyozas and finally brown both sides in sesame oil or lard.
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