Difference between revisions of "Skinless Gyoza"
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(Created page with "From the kitchen of: "Christian & Chloe" via Mark's Daily Apple<br> [http://www.marksdailyapple.com/skinless-gyoza-with-special-dipping-sauce/] We tried it once, and the novel...") |
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From the kitchen of: "Christian & Chloe" via Mark's Daily Apple<br> | From the kitchen of: "Christian & Chloe" via Mark's Daily Apple<br> | ||
[http://www.marksdailyapple.com/skinless-gyoza-with-special-dipping-sauce/] | [http://www.marksdailyapple.com/skinless-gyoza-with-special-dipping-sauce/] | ||
Latest revision as of 13:15, 22 March 2017
← meats
From the kitchen of: "Christian & Chloe" via Mark's Daily Apple
[1]
We tried it once, and the novelty wore off fast. Maybe we used too much cabbage, and didn't fry 'em crisp enough? I think I'll try again, but can't wholly endorse them yet.
Ingredients:
Gyoza (dumplings)
1 lb ground pork
1 jalapeno
1 tbs ginger
1 tbs garlic
4 scallions
1/2 cabbage
2 tbs tamari
2 tbs sesame oil
Dipping sauce:
1 tbs tamari
1 tbs balsamic vinegar
1 tbs water
1 tsp garlic
1 tsp ginger
1 tsp scallions
1 tsp jalapeno
Mix all the gyoza ingredients (shred the cabbage, mince the spices, etc) form gyoza shaped and fry! Mix up the dipping sauce (can just use a little of the gyoza ingredients reserved, where they are duplicated
