Pangsit Jepang

Name: Pangsit Jepang
Cuisine: japanese
Ingredients: 200 g ground pork; 150 g Napa cabbage, finely shredded; 2 stalks green onions, minced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp sake; 1/2 tsp salt; 1/4 tsp white pepper; 30 gyoza wrappers

Gyoza

Ingredients

200 g ground pork
150 g Napa cabbage, finely shredded
2 stalks green onions, minced
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp sake
1/2 tsp salt
1/4 tsp white pepper
30 gyoza wrappers

Instructions

11. Combine cabbage, green onions, garlic, and ginger; season with salt and pepper, then squeeze out excess moisture.
22. In a bowl, mix ground pork with soy sauce, sesame oil, sake, and the prepared vegetables until well combined.
33. Place a teaspoon of filling in the center of each wrapper, fold, and pleat the edges to seal.
44. Heat a non‑stick pan over medium heat, add a thin layer of oil, and arrange gyoza flat‑side down; fry until the bottoms turn golden brown.
55. Carefully pour 1/4 cup water into the pan, cover, and steam the gyoza for 4–5 minutes until the filling is cooked through.
66. Remove the lid and continue cooking until the water evaporates and the bottoms crisp again.
77. Serve hot with a dipping sauce made of soy sauce, rice vinegar, and a drizzle of chili oil.

Source: llm-generated