material
20 sheets of skin gyoza / dumplings ready
cooking oil
Fill dough:
- 100 g minced beef
- 1 leek, thinly sliced
- 1 clove garlic, grated
- 1/2 tsp sesame oil
- 1 chicken egg yolk
- 1/2 teaspoon pepper
- 1 tsp salt
How to make
If using skin dumplings, dumpling skin scissors to round diameter of 8-10 cm.
Stir all contents adoan until blended.
Fill each gyoza skin sheet with 1 tsp of dough. Fold it in half and fold around the sides of the pleats to form a semi-circle.
Fry in hot oil until golden brown and a lot and matured.
Remove and drain.
For 20 pieces
