Скачать или смотреть Crispy Roll-Shaped Gyoza Made with Wonton Wrappers [Eng Sub]

Wrap some vegetable and pork mince with wonton wrappers and then pan-fry them. Recommended to dip your gyoza in balsamic vinegar.
Ingredients:

Serves 2.
Makes about 30 pieces of gyoza.

• Cabbage, minced - 200 g/7.05 oz
• Onion, minced - 60 g/2.12 oz
• Nira/Chinese chive, minced - 60g/ 2.12 oz
Note: Squeeze out the excess water from each vegetable.

• Lean pork, ground - 200 g/7.05 oz
• Ginger, ground - 30 g/1.06 oz

• Oyster sauce - 2 tsp
• Chinese consommé/chicken stock powder - 1 1/2 tsp
• Salt - a pinch
• Shiro dashi/bonito broth - 1 tsp
• Sunflower & extra virgin olive oil - 1 tsp
• Katakuri ko/potato starch - 1 Tbsp

• Wonton wrappers - 30 sheets
• Tap water - some

For pan-frying:
• Sunflower & extra virgin olive oil - 2 tsp for 15 pieces of gyoza
• Tap water - 30 mL for 15 pieces of gyoza
• Sesame oil - 2 tsp for 15 pieces of gyoza
Note: After adding sesame oil, pan-fry with the lid on for 30 seconds.

For dipping:
• Balsamic vinegar - as needed

[1 Tbsp = 15 mL/0.51 fl oz (US)/0.53 fl oz (UK)]
[1 tsp = 5 mL/0.17 fl oz (US)/0.18 fl oz (UK)]


The following ingredients are used in this video:

• Yokohama Chuka Saikan's "Chinese Consommé"
https://amzn.to/3YrkFBb

• Ryouen's "Goto-nada Sea Salt with Rich Bittern" (salt)
https://amzn.to/42J8u5F

• Takesan's "Shiro Dashi" (bonito broth)
https://amzn.to/4iVG4di

• Kuhne's "Aceto Balsamico" (balsamic vinegar)
　https://amzn.to/3WPAUqZ


#japanesefood #recipe #gyoza #dumpling #balsamicvinegar #cooking


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