Shio-koji Gyoza dumpling

Serves 2 | 30 Min

 

Ingredients


300g pork mince [A]
1 tbsp of Shio-koji [A]
300g cabbage, finely chopped
A piece of ginger
A clove of garlic

[Gyoza skin (for 28 piece of Gyoza)]
100g strong flour
100g flour
1/4 tsp of salt
90cc water

 

Preparation

 

Instructions

1. Make gyoza skin dough first. Mix strong flour, flour and salt in the bowl. Add water gradually, mixing with chopsticks. Make the dough into a ball and leave it for 30 minutes, with covered to prevent drying.