24 wonton skins
300 g ground pork...
140g cabbage shoped 
1 minced clove garlic 
2 tbsp fresh grated ginger root
2 tbsp finely chopped green onion
2 tbsp soy sauce
½ tsp sugar
1½ tbsp sesame oil
2½ tbsp corn starch
salt and black pepper to taste 


in a bowl, mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch,
when the mixture is well combined add it to the lean ground beef, add the cabbage, mix well until the mixture becomes sticky. 
Divide into 24  fillings, on the center of the wonton skins. place the filling, using your thumb and index finger start making a pleat about once every 1/4 on top of the wrapper from the center toward the right, press the folded pleat tightly against the back part make 4 pleats

Over high heat. Deep-fry in oil (180°C) cook until the bottom becames brown add 1/4 water cover the gyoza immediately with a lid and steam for 3 minutes 

No hay comentarios:

Publicar un comentario