Fillings | |
Minced Meat | 200 g |
Grated Ginger | 1cm |
Grated Garlic | 2 cloves |
Sesame Oil | A dash |
Salt | To taste |
White Pepper | To taste |
Spring Onion | As much as you like |
Corn Starch | A dash |
Cabbages | 50g |
Other | |
Gyoza Skin | 1 pack |
Water | 1/2 cup |
Combined all the fillings ingredients and mix well.
Wrapped the filling in the gyoza skin.
Heat up the non stick pan with little oil.
Place the gyoza and when the bottom side become golden brown and crispy.
Add water and cover the lid.
Cook until water gone.