Easiest Way to Prepare Delicious Pork & Wombok Gyoza

Pork & Wombok Gyoza. Ree Drummond fries up pork chops for her family on calf-working day. These thin-sliced pork chops are dredged in a mixture of flour, salt, black pepper, seasoned salt and cayenne pepper for a. Hundreds of trusted recipes, plus photos, reviews and videos to help you cook pork right.

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Ingredients of Pork & Wombok Gyoza

1. Prepare 300-400 g of Pork Mince.
2. It's 1/4 of Wombok (Chinese Cabbage).
3. You need 1/2 bunch of Garlic Chives *optional, chopped.
4. Prepare 1-2 teaspoon of Salt.
5. You need 1 of small piece Ginger *grated.
6. You need 1 clove of Garlic *grated.
7. It's of Salt & White Pepper.
8. You need of Gyoza Skins.
9. You need of Oil.
10. Prepare of Water.

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Pork & Wombok Gyoza step by step

1. Chop the Wombok finely and massage 1 to 2 teaspoons of Salt into the Wombok, then leave it stand for a while. Squeeze the Wombok to remove salty water from the vegetable..
2. Combine Pork Mince, Wombok, finely grated Ginger and Garlic, and the other optional ingredients, add some salt, and mix them very well until it gets pasty texture..
3. Put some of the filling onto a Gyoza Skin, moisten the edge of the skin with water, fold the edge about 5 times and close..
4. Heat Oil in a frying pan (non-stick recommended) over medium high heat, place Gyoza..
5. Add 1/2 cup water, cover to allow Gyoza to steam until the water is gone. Keep cooking until the bottom of Gyoza turned golden brown..
6. Serve with Ponzu withh Rāyu (Chili Oil). *See 'Dipping Sauce' recipes at http://www.hirokoliston.com/dipping-sauce/.

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