Gyoza Ingredients: 4 tablespoons of - sesame oil - 4 tablespoons of - soya - 4 spoons of - water - 10 leaves of - cabbage - 1 bunch of - chives (Chinese) - 4 tablespoons of - potato starch garlic - 50 - Chinese dumpling wrappers - 500 g of - minced pork.
Utensils: 1 Chinese bowl - 1 salad bowl - 1 wooden spoon - 1 blender - 1 lid - 1 set of 3 frying pans - 1 kitchen scale - 1 plate -
Total time:
45 min
Preparation:
35 min -
Cooking:
10 min
Phase 1
Add the porkin a bowl with the soy sauce, sesame oil and water and mix them.
Phase 2
Cook the cabbage leaves in water for 2-3 minutes then chop and drain them by hand. Chop the nira and garlic.
Phase 3
Put the vegetables in another bowl with the potato flour and mix them.
Phase 4
Mix 1 and 2.
Phase 5
Put a spoonful of filling on each sheet of Chinese ravioli and put a little water at the edge of the sheets and wrap them.
Phase 6
Put potato flour on the plate before putting the ravioli on it, otherwise they will stick to the plate.
Phase 7
Put a little oil in the pan and cook the ravioli until they turn light brown. Add water up to half the height of the ravioli and put the lid on. Rise when the water is almost gone, and cook the ravioli until the ravioli leaves become crispy.
Phase 8
Enjoy hot.
Utensils: 1 Chinese bowl - 1 salad bowl - 1 wooden spoon - 1 blender - 1 lid - 1 set of 3 frying pans - 1 kitchen scale - 1 plate -
Total time:
45 min
Preparation:
35 min -
Cooking:
10 min
Phase 1
Add the porkin a bowl with the soy sauce, sesame oil and water and mix them.
Phase 2
Cook the cabbage leaves in water for 2-3 minutes then chop and drain them by hand. Chop the nira and garlic.
Phase 3
Put the vegetables in another bowl with the potato flour and mix them.
Phase 4
Mix 1 and 2.
Phase 5
Put a spoonful of filling on each sheet of Chinese ravioli and put a little water at the edge of the sheets and wrap them.
Phase 6
Put potato flour on the plate before putting the ravioli on it, otherwise they will stick to the plate.
Phase 7
Put a little oil in the pan and cook the ravioli until they turn light brown. Add water up to half the height of the ravioli and put the lid on. Rise when the water is almost gone, and cook the ravioli until the ravioli leaves become crispy.
Phase 8
Enjoy hot.