japaneseutama· 4 servings
≈510 kkal · P 21.8g · L 17.9g · KH 37g (per recipe, TKPI estimate)
Gyōza Ayam Goreng
Karaage Gyoza
Ingredients
- 200g chicken thigh, cut into small cubes
- 100g ground pork
- 100g cabbage, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
- 1 egg, beaten
- 100g all-purpose flour
- 100g water
- 1 tbsp vegetable oil for frying
- Salt and pepper to taste
Instructions
- 11. In a bowl, mix the ground pork, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Set aside.
- 22. In a separate bowl, combine the beaten egg and all-purpose flour. Gradually add water to form a smooth batter.
- 33. Heat a pan over medium heat and add vegetable oil. Once hot, add the chicken cubes and cook until lightly browned. Season with salt and pepper. Remove from pan and set aside.
- 44. To assemble the gyoza, place a spoonful of the pork mixture in the center of a gyoza wrapper. Add a small piece of chicken and a piece of cabbage. Fold the wrapper in half to form a half-moon shape, then pleat the edges to seal.
- 55. Heat a large pan over medium heat and add a thin layer of vegetable oil. Once hot, add the gyoza and cook for 2-3 minutes on each side, or until golden brown and crispy.
- 66. Remove the gyoza from the pan and let them rest on a wire rack or paper towels to drain excess oil.
- 77. Serve the karaage gyoza hot with your favorite dipping sauce, such as soy sauce, ponzu sauce, or a spicy mayo.
Source: llm-generated