Gyoza
Serves 1
Directions
- 1Add salt to the flour and mix
- 2Add salt to the flour and mix
- 3Add salt to the flour and mix
- 4Add the hot water, first mix with chopsticks, then with your hands
- 5Add the hot water, first mix with chopsticks, then with your hands
- 6Add the hot water, first mix with chopsticks, then with your hands
- 7Knead the dough for 10 minutes
- 8Knead the dough for 10 minutes
- 9Knead the dough for 10 minutes
- 10Let the dough rest for 30 minutes
- 11Let the dough rest for 30 minutes
- 12Let the dough rest for 30 minutes
- 13Cut the cabbage something small
- 14Cut the cabbage something small
- 15Cut the cabbage something small
- 16Cut the spring onion
- 17Cut the spring onion
- 18Cut the spring onion
- 19Crush the garlic
- 20Crush the garlic
- 21Crush the garlic
- 22Peel the ginger and cut it into small pieces
- 23Peel the ginger and cut it into small pieces
- 24Peel the ginger and cut it into small pieces
- 25Add salt to the cabbage, and mix it so it can be squeezed well.
- 26Add salt to the cabbage, and mix it so it can be squeezed well.
- 27Add salt to the cabbage, and mix it so it can be squeezed well.
- 28Let the col rest for 10 minutes
- 29Let the col rest for 10 minutes
- 30Let the col rest for 10 minutes
- 31Add the squeezed col to the ground pork
- 32Add the squeezed col to the ground pork
- 33Add the squeezed col to the ground pork
- 34Add spring onion, ginger and garlic
- 35Add spring onion, ginger and garlic
- 36Add spring onion, ginger and garlic
- 37Add sesame oil and consommé de pollo
- 38Add sesame oil and consommé de pollo
- 39Add sesame oil and consommé de pollo
- 40Mix all the rellenar ingredients well with hands
- 41Mix all the rellenar ingredients well with hands
- 42Mix all the rellenar ingredients well with hands
- 43Divide the tortilla de gyoza dough
- 44Divide the tortilla de gyoza dough
- 45Divide the tortilla de gyoza dough
- 46Each tortilla piece should be 10g aproxim
- 47Each tortilla piece should be 10g aproxim
- 48Each tortilla piece should be 10g aproxim
- 49Empliar unos using a rolling pin. 8cm de diametro de tortilla
- 50Empliar unos using a rolling pin. 8cm de diametro de tortilla
- 51Empliar unos using a rolling pin. 8cm de diametro de tortilla
- 52Also you can use a tortilla maker machine
- 53Also you can use a tortilla maker machine
- 54Also you can use a tortilla maker machine
- 55Add 10g a 15g de carne preparada to each tortilla
- 56Add 10g a 15g de carne preparada to each tortilla
- 57Add 10g a 15g de carne preparada to each tortilla
- 58Add water as pegamento to the ollila
- 59Add water as pegamento to the ollila
- 60Add water as pegamento to the ollila
- 61Doblar muy bien para que no se salga el relleno
- 62Doblar muy bien para que no se salga el relleno
- 63Doblar muy bien para que no se salga el relleno
- 64Put some oil in a pan and sear the gyoza
- 65Put some oil in a pan and sear the gyoza
- 66Put some oil in a pan and sear the gyoza
- 67Add agua caliente so it can cook to vapor por 5 minutos.
- 68Add agua caliente so it can cook to vapor por 5 minutos.
- 69Add agua caliente so it can cook to vapor por 5 minutos.
- 70Add aceite de ajonjoli to the gyoza
- 71Add aceite de ajonjoli to the gyoza
- 72Add aceite de ajonjoli to the gyoza
Ingredients
- 400 g Molido Cerdo
- 400 g Molido Cerdo
- 400 g Molido Cerdo
- 250 g Col
- 250 g Col
- 250 g Col
- sal
- sal
- sal
- 60 g Cebolla cambray
- 60 g Cebolla cambray
- 60 g Cebolla cambray
- 1 pieza Ajo
- 1 pieza Ajo
- 1 pieza Ajo
- 30 g Jengibre
- 30 g Jengibre
- 30 g Jengibre
- Poco Sal
- Poco Sal
- Poco Sal
- poco Caldo pollo
- poco Caldo pollo
- poco Caldo pollo
- 20 ml Aceite ajonjoli
- 20 ml Aceite ajonjoli
- 20 ml Aceite ajonjoli
- 250 g Harina de trigo
- 250 g Harina de trigo
- 250 g Harina de trigo
- 5 g sal
- 5 g sal
- 5 g sal
- 170 ml agua caliente
- 170 ml agua caliente
- 170 ml agua caliente