Asian: Difference between revisions
(Created page with "== Hot Thai Kitchen Gyoza == === Ingredients === White peppercorns (black is okay too) Garlic Ginger Napa cabbage Salt Ground pork (preferably not lean) Toasted sesame oil So...") |
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# Finely dice the stems. | # Finely dice the stems. | ||
# Chop the leaves into ribbons. | # Chop the leaves into ribbons. | ||
# Saute the herb paste until aromatic, then add the napa cabbage stems. | |||
# Cook until the stems are soft and looks like a thick paste. | |||
# Add the napa cabbage leaves and cook until the leaves are wilted and the mixture is mostly dry. | |||
Revision as of 22:00, 21 November 2022
Hot Thai Kitchen Gyoza
Ingredients
White peppercorns (black is okay too) Garlic Ginger Napa cabbage Salt Ground pork (preferably not lean) Toasted sesame oil Soy sauce Dashi powder (optional but highly recommended; if not using add 1 tsp more soy sauce) Sugar Tapioca starch or cornstarch Garlic chives or green onions Dumpling wrappers, store bought
Sauce
Rice vinegar Soy sauce Sugar (optional, but Thai people like to add this to lessen the sharpness of the vinegar) A little drizzle of rayu (Japanese chili garlic oil, optional but highly recommend!) You can also use another chili oil of your choice.
Instructions
- Pound the garlic, white peppercorns, and ginger into a paste.
- Separate the stems from the leaves of napa cabbage.
- Finely dice the stems.
- Chop the leaves into ribbons.
- Saute the herb paste until aromatic, then add the napa cabbage stems.
- Cook until the stems are soft and looks like a thick paste.
- Add the napa cabbage leaves and cook until the leaves are wilted and the mixture is mostly dry.