Easy recipe "Kitsune Gyoza" Just wrap the meat in a piece of fried bean curd and bake!

Mugen Gyoza, " which is bean sprouts topped with gyoza filling, is delicious, but "Kitsune Gyoza," which is fried bean curd wrapped with the filling, is also very tasty! It's perfect as a side dish with white rice or with a beer or highball!

Kitsune Gyoza

Recipe

Ingredients

The recipe is based on Ajinomoto's recipe, but you can use the same ingredients you usually use to make gyoza, except for the deep-fried tofu.

2 sheets of deep-fried tofu
50g (1.76oz) cabbage
1/2 bunch chives
100g (3.53oz) ground pork

＜Seasonings＞
grated garlic (tube OK) a little
grated ginger (tube OK) a little
1/2 tsp sesame oil
1/2 tsp soy sauce
1/3 tsp chicken stock

Directions

Cut fried tofu in half and open into a bag. Finely chop the cabbage and chives. If you don't have time, you can use store-bought shredded cabbage for the cabbage. If you have time, blanch it with salt after cutting and let it sit for a while to drain.


Knead the ground meat in a bowl, add the cabbage, chives, and seasonings, and mix well.



Fill the fried tofu with the filling and close the mouth with a toothpick.



Heat oil in a frying pan and cook the fried bean curd stuffed with the filling. When both sides are browned, cover with a lid and steam over low heat.


When cooked, remove the toothpick and place in a serving bowl to complete the dish! Cut in half if you like.

How does it taste?

The fluffy and fragrant fried bean curd and the meat inside are fluffy and juicy! The more you chew, the more the sweetness of the oil and juices overflow, bringing happiness to your mouth. So good...! Give me a beer!



You can also add vinegar soy sauce, mustard, mayonnaise, etc. to change the flavor to your liking. Once you try it, I think you'll be hooked enough to want to make it a regular menu item at home!