INGREDIENTS
- Elements:
- – Pork bondiola 1 unit.
- For gyozas:
- – Inexperienced onion 2 models.
- – Garlic 1 clove.
- – White cabbage 1/6 unit.
- – Ginger 1 tsp.
- – Sesame oil 1 tsp.
- – Soy sauce.
- – Tapas of copetín empanadas..
Discover ways to put together some spectacular GYOZAS with Xime Saenz . Beneath is the step-by-step . .
Process:
1. Separate a 4-finger steak from the bondiola and chop it for the gyosas filling.
2. Combine with the chopped greenery, garlic and ginger. Add the finely julienned cabbage and season with salt and sesame oil.
3. Fill the empanada covers and brown them in a frying pan with somewhat oil.
4. As soon as they’re golden brown: add water and soy sauce, cowl and prepare dinner.
