Recipe: Tasty Basil Pork Rolled in Gyoza Skins

Basil Pork Rolled in Gyoza Skins. Cut the pork meat to the same size as the gyoza skins. Cook these the same way as you would regular gyoza dumplings. For the gyoza skins, sift the flour into a large bowl and mix in the salt.

Place water into skillet and reduce heat. The little delights can either be served as a starter or can be served as part of a gyoza noodle soup (recipe for this bad boy also coming soon!!). Gyoza is Chinese dumplings that ground pork and vegetables wrapped in round (pasta like) flour skins and pan-fried. You can cook Basil Pork Rolled in Gyoza Skins using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Basil Pork Rolled in Gyoza Skins

1. Prepare 12 of skins Gyoza dumpling skins.
2. Prepare 3 slice of Thinly sliced pork.
3. You need 4 tsp of Basil paste.
4. Prepare 1/2 tsp of Grated cheese.
5. Prepare 1 of Salt and pepper.
6. It's 30 ml of Water.
7. It's 1 of Olive oil.

Yes, gyoza is originally from Chinese fried dumplings, but it is so popular and rooted well in Japanese cooking today. Growing up one of my favorite meals consisted of vegetable stir-fry, steamed rice and beef pot stickers or gyoza. Warning: this recipe is slightly different from the traditional recipes you'll see. It consists of beef instead of pork and carrot instead of cabbage (I'll be sharing a more traditional version in the next few months).

Basil Pork Rolled in Gyoza Skins instructions

1. Cut the pork into fourths (cut to the same size as gyoza skins). Season with salt and pepper..
2. Add grated cheese to the basil paste, and stir together..
3. Place the pork from step 1 into the gyoza skins, and lightly spread the basil paste on top with a spoon..
4. Roll them up from the front, and place the overlap facing down..
5. Lightly coat a preheated frying pan with olive oil, and add the rolls from step 3. Add water after adding all the rolls, immediately cover with a lid, and steam cook. (Over a strong low heat)..
6. Add a round of olive oil once the water has evaporated, and slightly turn up the heat. Flip one of the rolls over to check, and it is done if it is golden brown!.
7. My children gobbled them up!..

The traditional cooking method is to pan-fry one side of the gyoza until crispy, then add a dash of water and cover to steam the remaining part of the dough. The resulting dish is simultaneously crisp and tender. Common gyoza fillings include ground pork, wood ear mushrooms, scallions, shrimp, and cabbage. As far as dumplings go, Japanese-style gyoza are some of the simplest to make, if only for the fact that they are almost always made with store-bought, ready-to-fill wrappers at even the best dumpling joints in Japan. Different brands of flour will absorb water differently, please adjust the amount of water if necessary.) potato starch/cornstarch (or flour for.