THE POT-STICKER CRUNCH

(Our Play on Pork & Cabbage Gyoza)

THE POT-STICKER CRUNCH

Ingredients: 250g Pork mince, 100g Cabbage (minced), 1 tbsp Ginger paste, 12 Gyoza wrappers, 2 tbsp Sesame oil, 50ml Water for steaming...

Ingredients

  • 250g Pork mince
  • 100g Cabbage (minced)
  • 1 tbsp Ginger paste
  • 12 Gyoza wrappers
  • 2 tbsp Sesame oil
  • 50ml Water for steaming

Cooking Method

  1. The Build Mix mince and cabbage; pleat inside wrappers to form crescents.
  2. The Scorch Heat oil in a pan; fry dumplings for 2 minutes until the bottoms are dark golden.
  3. The Bloom Add the water and immediately cover; the steam will cook the tops.
  4. The Final Sizzle Remove lid; fry for 1 more minute until the bottoms are rock-hard and crispy.

Cuisine: Asian

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