Gyoza

Summary

Ingredients

For the filling:

• 200 g minced beef or mixed
• 1 small Bunch spring onions
• 1 leek stick (s)
• 100 g Chinese cabbae
• 2 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic)
• salt and pepper
• Ginger, fresher, quantity to taste

Also:

• oil
• 1 pack pastry sheets, (Gyoza leaves from the Asian shop)
• soy sauce

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Instructions

1. Cut the Chinese cabbage into small pieces, season with salt and let it steep for about 10 minutes. Then squeeze out firmly. Cut the leek and spring onions into small, thin rings. Chop or grate the ginger (depending on how coarse you like it). Squeeze the garlic. Mix the minced meat with all the ingredients well, then season with salt and pepper, but be careful with the salt, because the soy sauce is salty too!
2. Lay out the goyza leaves and put a teaspoon of filling on each, fold up and close tightly, just put small folds on the edge at not too large intervals, it looks something like ravioli.
3. Heat a pan with a little oil and place the Gyozas in it and fry them. When they turn brown at the bottom (don`t leave too light), add water so that the gyozas are about halfway covered with water. Cover the pan and cook the gyozas until the water is absorbed (don`t worry, despite the lid, the water is gone after a short time), this takes about 10 minutes.
4. Serve with soy sauce for dipping.

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