Japanese dumplings (gyoza)

Name: Japanese dumplings (gyoza)
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 Garlic clove; 3-4 Collar Chives; 350 g minced pork (alternatively pork fat); 1 TEASPOON Sesame Oil; 1 TABLESPOON sweet chili sauce; 5 TABLESPOONS Soy sauce; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 40 leaves Wan Tan dough from a 500 g package (Asian store); 1 TABLESPOON Rice wine vinegar; 1 TABLESPOON Ginger wine; 1 l Vegetable oil for frying; 7-10 Tbsp sweet chili sauce

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 Garlic clove
3-4 Collar Chives
350 g minced pork (alternatively pork fat)
1 TEASPOON Sesame Oil
1 TABLESPOON sweet chili sauce
5 TABLESPOONS Soy sauce
7-10 Tbsp Salt
7-10 Tbsp black pepper
40 leaves Wan Tan dough from a 500 g package (Asian store)
1 TABLESPOON Rice wine vinegar
1 TABLESPOON Ginger wine
1 l Vegetable oil for frying
7-10 Tbsp sweet chili sauce

Directions

1
Peel and finely chop the garlic. Wash 1/2 bunch of chives and cut into fine rolls. Knead minced garlic, sesame oil, chilli sauce, 1 tablespoon soy sauce, chive rolls, salt and pepper.
2
Place 1 heaped teaspoon of the mincing mixture on each sheet of Wan Tan dough and press the dough towards the middle to form a bag. Mix 4 tablespoons soy sauce, vinegar and ginger wine. Heat vegetable oil in a small pot and deep-fry the gyozas in it in portions until golden yellow and keep warm.
3
Wash 40 chive stalks, dab dry and tie 1 stalk around each bag. Serve with homemade sauce or sweet chilli sauce.

Nutrition Facts

KCAL
260 kcal

CARBS
19 g

FATS
16 g

PROTEINS
11 g

Japanese dumplings (gyoza)

Ingredients

Directions

Nutrition Facts

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