Shio-koji Gyoza dumpling

Serves 2 | 30 Min



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





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.