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  • August 7, 2018
  • 3
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Companion | Gyoza

Companion | Gyoza


4 servings

Preparation Time

There are no details

Cooking Time

There are no details


1 package of wan dough
2 cups of ground pork
2 cups of chopped white cabbage
1 cup and 2 tablespoons of soy sauce
1 cup of bird background
1 cup of white vinegar
4 tablespoons of sugar
A little oil
A little salt


To fill the gyozas, mix the ground pork with the chopped cabbage, very thin, the 2 tablespoons of soy sauce and season with salt.
Cut the mass of wan so into 10-centimeter discs in diameter. Close by leaving a flat base.
To cook them, in a nonstick skillet place the gyozas, cover with water until the 2/3 parts.
Add 1 or 2 tablespoons of oil. Cover and let cook over high heat.
The water should evaporate and when this happens the gyozas will begin to toast with the oil that had the pan. Be aware of the sound.
Check the toasting point so they do not burn.
To prepare the sauce, heat the bottom of the bird, add soy and vinegar.
Bring to the boil; at the end add sugar to level the acidity and saltyness of the soy. Serve hot.

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