Gyoza with ground pork and komatsuna
How to make it
1
Knead the minced pork in a bowl. Add the <A> seasoning to the stickiness and knead it to allow the flavor to spread throughout.
2
Quickly boil the koi and komatsuna in hot water and chop them into small pieces. Mix this into [1], mix 1 teaspoon of potato starch and let it sit in the fridge for an hour.
3
Place the seeds in the gyoza skin and wrap them in a pinch from the edges.
4
Heat 1 tablespoon of salad oil in a frying pan and arrange the [3] gyoza. Once the bottom starts to burn, mix 100cc of water and flour and pour in. Cover and steam for 3-5 minutes.
5
Once the gyoza skin is clear, remove the lid. Finish with sesame oil and add some scent. Once the skin is browned, it's finished.
Ingredients for 2 people
-
- Milk pork
- 200g
-
[A]
- Alcohol
- 1 tablespoon
-
- soy sauce
- 1/2 tsp
-
- water
- 1 tablespoon
-
- lard
- 30g
-
- Oyster sauce
- 1/2 tsp
-
- sugar
- 1/2 tsp
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Chop ginger
- 1 tsp
-
- Chop white leeks
- 1 tsp
-
- Hope
- 50g
-
- Komatsuna
- 150g
-
- potato starch
- 1 tsp
-
- Salad oil
- 1 tablespoon
-
- Gyoza skin
- Appropriate amount
-
- water
- 100cc
-
- flour
- 1 tablespoon
-
- Sesame oil
- 1 tsp
