Ingredients (4 Servings)
[A] Gyoza Filling
- 100g ground pork
- 1 medium-sized onion, finely chopped
- 4 pieces cloud ear mushroom
- 1/2 bundle Chinese chives, diced
- 1 branch ginger root, finely chopped
- 4 tbsp. Onizaki's Crushed Sesame (Black)
- 1 tbsp. soy sauce
- Pinch of salt and pepper
- 1 tbsp. Onizaki's Pure White Sesame Seed Oil
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- 26~30 pieces gyoza dough or prepackaged gyoza shells
- Onizaki's Pure White Sesame Seed Oil – to taste
[B] Gyoza Dipping Sauce
- 1 clove garlic
- 4 tbsp. soy sauce
- 4 tbsp. vinegar
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Cooking Directions
- Mash the garlic in B and slice it. Add soy sauce and vinegar in B and set aside.
- Place the cloud ear mushroom in A in water and wait until it returns to its original size. Mince it afterwards. Mix A together well.
- Wrap the gyoza shells around 2. and place them in a frying pan after pouring White Sesame Seed Oil into the pan. Once they turn golden brown, pour hot water into the pan. Cover the pan with a lid and allow the gyoza to steam.
- Serve on a dish and sprinkle with the garlic soy sauce made in 1.
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Onizaki products used
Crushed Sesame (Black)
Pure White Sesame Seed Oil |
