These exquisite empanadas have their origin in Japan and China. However, they are very popular throughout Asia and today we can enjoy them anywhere in the world. Like any oriental dish, combines classic ingredients such as pork, soybeans, cabbage and garlic to achieve a delicious flavor. We encourage you to try this recipe with sticks so you can live the full experience. Do you want to learn to cook some rich pork gyozas? If you choose a not very greasy pork and follow the steps we show you below, you will achieve rich and healthy Japanese empanadillas to enjoy. Continue reading to learn to do them!
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to do pork gyozas: |
| For the filling :: 100 grams of pork minced meat 100 grams of cabbage 1 clove of garlic salt 1 tablespoon dessert of ginger powder | For the dough :: 100 flour 000 60 cubic centimeters of water harina extra to stretch |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to do pork gyozas:
1. The first step to elaborate this recipe of pork gyozas, consists of the assembly of the dough. To do this, you must extend flour on top of a completely clean marble and turn hot water in the center. With a spoon or gloves, knead for about 10 minutes to get a smooth and soft dough.
2. Cover the dough and let it rest for about 30 minutes.
3. Meanwhile, itch the cabbage in very small pieces. Mix it with pork minced meat, chopped garlic clove and grated ginger. Reserve it.
4. To continue, return to the dough. Divide the bun into 15 equal parts of approximately 10 grams.
5. Estir them approximately 8 centimeters in diameter and 2 or 3 millimeters wide. You can help you sprinkling the kneading stick so they don stick.
6. Fill in each dough disk with the mixture of meat and cabbage. Do you want to learn to cook some delicious vegetable gyozas? Don miss this recipe!
7. To close them, moisten the edges with the wet finger in water. Take the Gyoza with your hands, make a repulgue pinching the mass of front and pégala in the back dough. You can see more details in the video. Reserve them.
8. Heat a pan or non-stick pot with 1 teaspoon of oil. Dora in it the base of the Gyozas, this will take between 1 and 5 minutes, everything will depend on how thick your pan or pot is.
9. Once they have been golden, add 200 cubic centimeters of water to cover with half a little finger wide. Cover the pan or pot and cook approximately 7 minutes.
10. past that time, mean and allows water to finish evaporating. Serve your pork and cabbage gyozas and enjoy them with soy sauce! And if you also want to learn to make another Japanese recipe, do not miss this Japanese cake called Kasutero. Keep reading!
