Name: Gyoza (pan-fried)
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 g Ground pork; 350 g Cabbage; 40 un Gyoza wrappers; 10 g Garlic; 10 g Ginger; 40 g Spring onion; 50 ml Soy sauce; 15 ml Sesame oil; 10 ml Sake; 30 ml Rice vinegar; 30 ml Vegetable oil; 5 g Salt; 2 g Black pepper

Preparação

Salt the cabbage, rest 10 minutes, and squeeze dry. Knead with ground pork, garlic, ginger, spring onion, soy sauce, sesame oil, sake and black pepper.
Fill gyoza wrappers, dampen the edge, and pleat closed.
Heat vegetable oil. Sit the gyoza flat-side down until the bottoms brown.
Add water, cover, and steam until the water is gone. Uncover to recrisp.
Serve with soy sauce and rice vinegar.

Dica de mercado

Massas de gyoza or wonton wrappers are in the frozen aisle. Continente also sells frozen gyozas for a shortcut night. Molho de soja plus vinagre de arroz is the dip. A drop of sesame oil in the pan gives the crisp skirt.