Gyoza (beef dumplings)

Gyoza (beef dumplings)

By
ads

Gyoza (beef dumplings)

The ingredient of Gyoza (beef dumplings)

  1. 2 teaspoons vegetable oil
  2. 2 teaspoons finely grated sparkling ginger
  3. 2 garlic cloves, finely chopped
  4. 55g (three/four cup) coarsely chopped inexperienced cabbage
  5. 2 tablespoons water
  6. 250g pork mince
  7. 2 shallots, trimmed, thinly sliced
  8. 1 tablespoon soy sauce
  9. 2 teaspoons caster sugar
  10. 1 teaspoon sesame oil
  11. 24 gow gee wrappers
  12. 1 half of tablespoons vegetable oil, greater
  13. 160ml (2/3 cup) water, extra
  14. Hakubaku Chilli Soy Noodle Sauce or soy sauce, to serve

The instruction how to make Gyoza (beef dumplings)

  1. Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or till aromatic. Add cabbage and water. Cook, stirring on occasion, for 3 mins or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in beef, shallot, soy sauce, sugar and sesame oil. Season with salt.
  2. Place 1 wrapper on a smooth work floor. Place 2 teaspoonfuls of red meat aggregate within the centre of the wrapper. Brush edges with water. Fold over to surround filling. Pinch edges collectively. Place on a tray coated with non-stick baking paper. Repeat with final wrappers and pork aggregate.
  3. Heat 1/2 the extra vegetable oil in a non-stick frying pan over high warmness. Cook half the gyozas for two minutes or until bases are golden. Add 1/2 the extra water. Cook, blanketed, for five mins or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to maintain warm. Repeat with remaining oil, gyoza and water. Serve with chilli sauce or soy sauce.

Nutritions of Gyoza (beef dumplings)

fatContent: 87.235 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 3 grams protein
sodiumContent:

ads2

You may also like