1 cup leafy mustard leaves, minced
2 tbsp fresh mushroom, minced
2 tbsp carrots, minced
dash of salt
dash of white pepper
dash of oil
dash of sesame oil
1 packet of gyoza sheets
1/2 cup water
Goyza Sauce
1 tsp soy sauce paste
1 tsp water
dash of Taiwanese black vinegar
dash of chili oil or sauce
Saute in oil mustard leaves, mushroom, and carrots with salt and white pepper for 2 minutes and set aside to cool. When cool, add a splash of sesame oil and mix well. Wet the edges of gyoza sheet with water. Place 2 tsp of filling onto a gyoza sheet, fold and seal. Heat the pan with a dash of oil in medium high heat, place the gyoza on the pan to crisp for 15 seconds or until slight golden brown on the bottom, then add water and cover the pan with a lid for 4 minutes or until all the water has evaporated. For the sauce, mix the rest of the ingredients together.
2 tbsp fresh mushroom, minced
2 tbsp carrots, minced
dash of salt
dash of white pepper
dash of oil
dash of sesame oil
1 packet of gyoza sheets
1/2 cup water
Goyza Sauce
1 tsp soy sauce paste
1 tsp water
dash of Taiwanese black vinegar
dash of chili oil or sauce
Saute in oil mustard leaves, mushroom, and carrots with salt and white pepper for 2 minutes and set aside to cool. When cool, add a splash of sesame oil and mix well. Wet the edges of gyoza sheet with water. Place 2 tsp of filling onto a gyoza sheet, fold and seal. Heat the pan with a dash of oil in medium high heat, place the gyoza on the pan to crisp for 15 seconds or until slight golden brown on the bottom, then add water and cover the pan with a lid for 4 minutes or until all the water has evaporated. For the sauce, mix the rest of the ingredients together.
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