Friday, 25 March 2011

Gyoza, Japanese dish

Yesterday I made ​​an interesting exotic meal. It's not easy, but it deserves it.
At 3-4 servings
1 pork fillet, a handful of raw shrimp, the dough ready for gyoza, green onions, 4 tbsp. soy sauce, 1 tbsp. rice vinegar, hot pepper, a few drops of sesame oil, 2 tbsp. sunflower oil
Shrimp clean, to remove the gut, wash and finely chop. Fillet clean from films, finely chopped, add shrimp, soy sauce (2 tbsp. ), grated ginger and garlic, finely chopped green onion and mix. To dump gyoza, spreading to 1 tsp. stuffing and sealing edge of the test (in an overlap at one end). Cooking with butter in a frying pan over medium heat for a couple of minutes, add 0.5 Art. boiling water, cover and cook with steam for another 2-3 minutes. Serve with sauce (mix the soy sauce, vinegar, finely chopped peppers and a few drops of sesame oil).
Try it with sake

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