Beer makes batters better, meat more tender, and sauces more flavorful.
Kimi's Pork Gyoza
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- #72025
These delicious dumplings are made with a pork filling that is delicately seasoned, and they are seared and then steamed until they are golden brown and cooked through.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 1/2 pound ground pork
1/2 head Napa cabbage, finely shredded
1 tablespoon minced garlic
3 tablespoons ginger, peeled and grated
1 large carrot, peeled and grated
1/4 bunch scallions, finely sliced
2 tablespoons miso paste
1 tablespoon sugar
salt and pepper, to taste
canola oil
24 gyoza wrappers
directions
Combine all ingredients together in a bowl.
Fill each gyoza wrapper with 1 teaspoonful of the filling. Fold both sides up to form a semicircle, pinching the corners and pleating the top to seal. Refrigerate until ready to use.
Using a saute pan with a lid, add a little oil and sear gyozas on one side, until bottoms are slightly crisp. Flip over, then add a little water and cover with the lid.
Let steam on low heat until cooked about 1-2 minutes. Repeat the process until all gyozas have been cooked.
Assume 5-6 pieces per person as an appetizer.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
October 17, 2010
These were quite simple to make and turned out great. We assembled them early in the day then refrigerated them until we were ready to cook. Once you start cooking they really only take a few minutes so it's great for serving to guests.