Gyozas (crispy dough bags)

Name: Gyozas (crispy dough bags)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 1 Garlic clove; 3-4 Collar Chives; 400 g Minced pork (substitute for minced pork); 1 TEASPOON dark sesame oil; 1 TABLESPOON sweet chili sauce + possibly something to dip; 6 TABLESPOONS Soy sauce; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 (500 g; 50 sheets) Package Wan-Tan dough (Asian shop); 1 l oil for frying; 1 TABLESPOON Rice wine vinegar (substitute white wine vinegar); 1 TABLESPOON Ginger wine (dessert wine;; 7-10 Tbsp 1 asp. de gingembre fraîchement râpé)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

1 Garlic clove
3-4 Collar Chives
400 g Minced pork (substitute for minced pork)
1 TEASPOON dark sesame oil
1 TABLESPOON sweet chili sauce + possibly something to dip
6 TABLESPOONS Soy sauce
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 (500 g; 50 sheets) Package Wan-Tan dough (Asian shop)
1 l oil for frying
1 TABLESPOON Rice wine vinegar (substitute white wine vinegar)
1 TABLESPOON Ginger wine (dessert wine;
7-10 Tbsp 1 asp. de gingembre fraîchement râpé)

Directions

1
Peel and finely chop the garlic. Wash 1/2 bunch of chives and cut into fine rolls. Knead both with minced meat, sesame oil, 1 tablespoon each of chilli and soy sauce, salt and pepper.
2
Spread the chopping mixture over the Wan-Tan leaves. Hold the leaves together over the minced meat and squeeze or twist them so that small bags of gyoza are formed. Heat frying oil in a pot and fry the bags in it in portions until golden yellow.
3
Wash the chives, dab dry and tie a stalk around each bag. Mix 5 tablespoons soy sauce, vinegar and ginger wine. Add this homemade sauce or sweet chilli sauce.