Pork & Wombok Gyoza

Name: How to cook Pork & Wombok Gyoza - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 35 to 40 pieces
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pork & Wombok Gyoza

You can find locally produced Gyoza wrappers at Asian grocery stores. What I usually use is 400g pack containing 42 skins. They are fresh and very reasonably priced.

Ingredient

Food ration :

35 to 40 pieces

300-400 g

Pork Mince

1/4

Wombok (Chinese Cabbage)

1/2 bunch

Garlic Chives *optional, chopped

1-2 teaspoon

Salt

small piece Ginger *grated

1 clove

Garlic *grated

Cooking instructions

* Step 1

Chop the Wombok finely and massage 1 to 2 teaspoons of Salt into the Wombok, then leave it stand for a while. Squeeze the Wombok to remove salty water from the vegetable.

* Step 2

Combine Pork Mince, Wombok, finely grated Ginger and Garlic, and the other optional ingredients, add some salt, and mix them very well until it gets pasty texture.

* Step 3

Put some of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close.

* Step 4

Heat Oil in a frying pan (non-stick recommended) over medium high heat, arrange Gyoza in the pan.

* Step 5

Add 1/2 cup water, cover with a lid, and allow Gyoza to get steamed until the water is gone. Keep cooking until the bottom of Gyoza turned golden brown.