Shiso Gyoza
"Crisp on the bottom, tender on top, these pork and garlic chive gyoza are wrapped with green shiso for a delicious twist on the classic...."
INGREDIENTS
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200 grams cabbage ((1/4 small head))
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200 grams pork â?? ground
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30 grams scallions (minced)
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30 grams garlic chives - flat (minced)
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15 grams ginger - fresh grated ((about 1/2 inch length))
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1 tablespoon potato starch
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1 tablespoons toasted sesame oil
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1 tablespoons soy sauce
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1 tablespoon sake
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1/2 teaspoon salt
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1/4 teaspoon white pepper â?? ground
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40 gyoza wrappers ((a.k.a. potsticker wrappers))
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40 shiso leaves - green (stems trimmed)
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vegetable oil (for frying)
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2 tablespoons soy sauce
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2 tablespoons rice vinegar
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chili oil (optional)
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200 grams cabbage (1/4 small head)
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200 grams pork â?? ground
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30 grams scallions minced
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30 grams garlic chives - flat minced
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15 grams ginger - fresh grated (about 1/2 inch length)
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1 tablespoon potato starch
•
1 tablespoons toasted sesame oil
•
1 tablespoons soy sauce
•
1 tablespoon sake
•
1/2 teaspoon salt
•
1/4 teaspoon white pepper â?? ground
•
40 gyoza wrappers (a.k.a. potsticker wrappers)
•
40 shiso leaves - green stems trimmed
•
vegetable oil for frying
•
2 tablespoons soy sauce
•
2 tablespoons rice vinegar
•
chili oil optional
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