Gyoza pork dumplings – a detailed recipe cooking. 
Time: 30 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 72 round sheets of dough for wontons (approximately 8 cm. In diameter)
- 340 gr minced pork
- 2 – 3 liters canola oil (as needed for deep fat)
- 1 tbsp. l grape seed oil
- Salt and ground black pepper
- 3 thinly sliced diagonal stalks of green onions (only white and light green parts)
- 1 tbsp. l peeled chopped fresh ginger root
- 2 tbsp. l soy sauce plus some more to serve (warm up)
- 2 tbsp. l water
- 2 tbsp. l corn starch
Recipes with similar ingredients: dough for wonton, minced pork, soy sauce, grape oil, green onions, ginger root, starch
Recipe preparation:
- Heat oil in a frying pan over medium heat. grape seed until it begins to shine. Put pork, salt and pepper. Sauté, stirring frequently, while it won’t start to brown. Pour excess fat from the pan, add green onions, ginger and soy sauce. Cook until the flavors don’t mix. Remove from heat.
- Heat the oil in a deep fryer to 190 ° C or according to the instructions manufacturer for this kind of product. In a large pot of water boil the dough for wontons to al dente and well strain. Fill sheets on wax paper. In a small bowl mix 2 tbsp. l water with corn starch.
- Put a teaspoon of finished meat filling in each round test. Fold to close the filling and pinch the edges, securing diluted starch. Put the ready-made gyoza in the fryer basket in batches so as not to overload it, and so that the dumplings do not stick together. Fry for 2-3 minutes. to golden brown. Put on paper towel to absorb excess fat. Serve warm with soy sauce.
