Gyoza with Tandem minced meat
Products for 4 portions
350 g Tandem minced meat mix
20 g grated ginger
2 cloves of blended garlic
2 stalks of scallions
1 tbsp. soy sauce
2 tsp. sesame oil
2 packs of gyoza leaf
For the sauce:
3 tbsp. rice vinegar
2 tbsp. soy sauce
In a large bowl, put the minced meat and add the soy sauce, sesame oil,
garlic, ginger and thinly sliced scallion rings.
Mix well and leave for at least 15 minutes to add flavour to the minced meat.
Take a leaf of gyoza in your hand and put 1 tsp. of the filling in it. Grease the edges with water and fold it in half, forming small pleats, then press them well.
The same way, shape the remaining gyoza leafs until you run out of ingredients.
Heat a large pan and add 1 tsp. oil in it. Arrange half of the prepared gyoza and cook for 3 minutes on medium heat until they redden on the underside.
Pour 70 ml water and immediately cover with a lid. Cook for 5 minutes until the water evaporates.
Serve the prepared gyoza with the sauce; for the sauce, mix the soy sauce and rice vinegar and drizzle some finely chopped scallions on top.