Introducing the recipe "Rose dumplings" with waza-ari that makes the dining table gorgeous! It looks flashy, but it's easier than making the usual gyoza folds, so why not try it for dinner on a special occasion?

Waza-ari recipe "rose dumplings"

Just stack Gyoza's skin and bean paste and roll it around!

Material ( For 2 people )
dumpling skin	About 30
Minced pork	80g (2.82oz)
cabbage	90g (3.17oz)
Chinese chive	15g (0.53oz)
Garlic	1/2
Ginger	1/2
Sesame oil	1/2 teaspoon
Salt and pepper	Appropriate amount

Introducing the recipe "Rose dumplings" with waza-ari that makes the dining table gorgeous! It looks flashy, but it may be easier to make than ordinary Gyoza because it's just a roll of skin and bean paste. How about a meal for a special day such as a birthday or anniversary?

● Materials

Click here for what to prepare. I refer to the recipe of Moranborg.

About 30 dumpling skins 80g (2.82oz) minced pork
1/2 to 1 piece of cabbage 1 bunch of garlic 1/2 ginger 1/2 teaspoon sesame oil 1/2 teaspoon
Appropriate amount of salt and pepper

The ingredients for Gyoza's ingredients are the ones you use all the time. The above is for reference only.

● How to make

Put all the minced pork and seasonings in a bowl and knead. Then add chopped cabbage and leeks and mix well.

If you have time, leave it in the refrigerator for about an hour and the taste will become familiar.

Arrange 3-4 pieces of dumpling skin so that they overlap a little. We will connect the overlapping parts with water.

Apply water to the overlapping parts

Stick it on

Place the ingredients slightly below the center of the skin.

Turn the bottom part of the skin up, shift it a little and fold it in half. In addition, it rolls around from the edge. Finally, soak in water and fasten the skin.

Fold it up

Round and round from the edge

Soak it in water and fasten it firmly

Heat the oil (outside the amount) in a frying pan, line up the gyoza, cover and bake on medium heat. When it is lightly grilled, pour enough water to fill 1/3 of the gyoza, cover it, and steam it over high heat.

If you get a burn

Pour water for steaming

When the water is gone, remove the lid and sprinkle a small amount of oil over the gyoza. When it gets crispy, it's done!

It's done! Enjoy with vinegar and soy sauce

● What is the taste?

By steaming, the skin becomes smoother and the petals of the roses are more like.

When you soak it in vinegar and soy sauce and grab it ... it's delicious !! The plump meat is squeezed all at once, so the texture is different from the usual Gyoza, and the volume of each piece is three times as much as usual. Enjoy the gravy that overflows in your mouth the moment you bite into it.