Gyozas - crispy dough bags

Name: Gyozas - crispy dough bags
Yield: 1
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; substitute 1 asp. freshly grated ginger)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

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; substitute 1 asp. freshly grated ginger)

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.