GYOZA DUMPLINGS WITH WINGS
150 grams (5.3 ounces) minced pork
1 teaspoon sake
½ teaspoon salt
1 teaspoon sugar
1 clove garlic, grated
1 ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon potato starch
200 grams (7 ounces) cabbage, minced
20 grams (0.7 ounces) chinese chive, minced
30 sheets gyoza skin
80 milliliters (⅓ cups) water
2 teaspoons potato starch
Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
1.Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
2.Scoop a spoonful of filling onto the middle of the gyoza skin.
3.Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
4.Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
5.When gyoza turns brown, pour in slurry and put the lid on. 6.Steam for 3 minutes.
7.Take off the lid and cook over low heat.
8.Cover a pan with a plate, turn over a pan.
9.Enjoy with gyoza sauce!
Tsukemen (Dipping Noodles)
serving size 1
Water 340 ml
1 tablespoon of bonito flour
Soy sauce 60ml
1 tablespoon sesame oil
1 teaspoon of chicken stock
Green onion (small cut) 10 g
150g Noodle for Tsukemen
1/2 boiled eggs
Thai pepper a little
1. Place water, bonito flour, soy sauce, sesame oil, chicken stock, and green onion in a small pan.
2. Bring this mixture to a boil.
3. Boil the noodles for Tsukemen, wash in cold water and cool it tightly.
4. Put the ingredients of your choice.