Prep time 10 minute(s)
Cook time 10 minute(s)
Total time 20 minute(s)
Yield 20 serving(s)
Tips
Served with black vinegar.
Ingredients
| Fillings | |
| 200 g | minced meat |
| 1cm | grated ginger |
| 2 cloves | grated garlic |
| A dash | sesame oil |
| To taste | salt |
| To taste | white pepper |
| As much as you like | spring onion |
| A dash | corn starch |
| 50g | cabbages |
| Other | |
| 1 pack | gyoza skin |
| 1/2 cup | water |
Instructions
- 1
-
Combined all the fillings ingredients and mix well.
- 2
-
Wrapped the filling in the gyoza skin.
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- 3
-
Heat up the non stick pan with little oil.
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- 4
-
Place the gyoza and when the bottom side become golden brown and crispy.
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- 5
-
Add water and cover the lid.
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- 6
-
Cook until water gone.
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