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Reserve the One Top: Here is what you'll need! GYOZA DUMPLINGS WITH WINGS Servings: 30 INGREDIENTS Gyoza Dumplings 150 grams (5.3 ounces) minced pork 1 teaspoon sake ½ teaspoon salt 1 teaspoon sugar 1 clove garlic, grated 1 ginger, grated 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon potato starch 200 grams (7 ounces) cabbage, minced 20 grams (0.7 ounces) chinese chive, minced 30 sheets gyoza skin Slurry 80 milliliters (⅓ cups) water 2 teaspoons potato starch Sesame oil Gyoza Sauce Vinegar Soy sauce Chili oil PREPARATION Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky. garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl. a spoonful of filling onto the middle of the gyoza skin. water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up. sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes. gyoza turns brown, pour in slurry and put the lid on. for 3 minutes. off the lid and cook over low heat. a pan with a plate, turn over a pan. with gyoza sauce! --- Tsukemen (Dipping Noodles) serving size 1 INGREDIENTS Water 340 ml 1 tablespoon of bonito flour Soy sauce 60ml 1 tablespoon sesame oil 1 teaspoon of chicken stock Green onion (small cut) 10 g 150g Noodle for Tsukemen Chashued amount 1/2 boiled eggs Thai pepper a little PREPARATION 1. Place water, bonito flour, soy sauce, sesame oil, chicken stock, and green onion in a small pan. 2. Bring this mixture to a boil. 3. Boil the noodles for Tsukemen, wash in cold water and cool it tightly. 4. Put the ingredients of your choice. 5. Enjoy! Check us out on Facebook! - Credits: MUSIC Licensed via Audio Network
