Gyoza with ground pork and komatsuna
These crispy and chewy gyoza dumplings with wings are delicious and are the perfect accompaniment to beer
How to make it
1
Knead the ground pork in a bowl. When it becomes sticky, add the seasonings in (A) and knead until the flavor is evenly distributed
2
Boil the arrowheads and komatsuna briefly in hot water and chop them finely. Mix this with (1), lightly mix in 1 teaspoon of potato starch, and let it sit in the refrigerator for 1 hour
3
Place the filling (2) on the gyoza skin and pinch it from the edge to enclose it
4
Heat 1 tablespoon of salad oil in a frying pan and arrange the dumplings from [3]. When the bottoms start to brown, mix 100cc of water and flour and pour in. Cover and steam for 3 to 5 minutes
5
Once the gyoza skins are translucent, remove the lid. To finish, add sesame oil to add aroma. Once the skins are browned, they are done
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
-
- Arrowhead
- 50g
-
- Komatsuna
- 150g
-
- potato starch
- 1 tsp
-
- Salad oil
- 1 tablespoon
-
- Gyoza skin
- Appropriate amount
-
- water
- 100cc
-
- flour
- 1 tablespoon
-
- Sesame oil
- 1 tsp
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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