Hi all,
this video is one of my third series of cooking video where I am focusing on home cooking!!
I take requests from my friends this time from an amazing dancer
JJ Rabone
@jjrabone on instagram
/ jjrabone
actual recipe video starts at 01:46
"one pot cooking" series with my favorite cooking tool
• Perfect side dish | Mi...
www.vermicular.us/
Ingredients (20-30 Pieces)
20-30 each Gyoza Skin
1/2# Pork Belly Sliced
1/2# Napa Cabbage
1t Salt (for seasoning Napa cabbage)
1each Green Scallion Chopped
1t Garlic, Chopped fine
1t Ginger, Chopped fine
1.5T Soy Sauce
1.5T Sake
1/2t Salt
2t Sugar
1T Sesame Oil
2-3T Oil for cooking
Directions
1.With knife, Chop napa cabbage fine. Aim for smaller than 1/8inch dice. Season with one tea spoon salt and toss the cabbage. Let it set for 15-20 minutes. After 15 minutes, squeeze out extra moisture that came out of the cabbage.
2.Mince pork belly with knife. In a bowl, add pork belly with soy, sake, salt and sugar. Mix with hand vigorously until the meat becomes tacky. Add Napa cabbage, garlic, ginger and mix well. At the end, add sesame oil and hold it in. Rest in refrigerator for at least 30 minutes.
3.Take spoonful of pork mixture on gyoza skin and form into gyoza shape. 6-7 folds. Repeat until all the mixture is used. Yields 20-30 gyoza
4. Heat 2 table spoon oil in a sautee pan under low heat. Arrange gyoza in the pan and cook until the bottoms of gyoza obtain golden brown color.
5. Add water to 1/4 height of gyoza and cover with a lid immediately. Let the gyoza steam and sear simultaneously for 3-4 minutes until all the water has evaporated and filling in the gyoza are cooked.
6. Take the gyoza out of the pan and serve hot.
*with this recipe, gyoza are well seasoned on its own. If you wish to have a dipping sauce you can simply serve them with rice vinegar, or a mixture of soy sauce and vinegar.
3 ноя 2020
