1 lettuce / Iceberg lettuce - wash and drain, then leaves separated
20 to 30g bean vermicelli or rice noodles (optional) - cut into 5 to 6cm lengths.
0.!Preparation step if you are going to add vermicelli:
Heat about 2cm of oil in a skillet to 180℃. Deep the noodles into the hot oil. Fry 1min or until crisp (but not browned). Remove to a paper towel-lined plate to drain excess oil. Break up into shorter vermicelli before use.
1. In a frying-pan, heat 1 tbsp sesame oil. Fry garlic and ginger until fragrant.
2. Add pork and carrot. Cook until meat is no longer pink. Add mushroom and cook for a few minutes.
3. Add the seasoning ingredients and stir occasionally to coat with sauce evenly.
4. Thicken over high heat as you add the dissolved katakuriko/potato starch. And now is also the time to add and mix the deep-fried vermicelli if you are including some.
1. In a small bowl, add all the sauce ingredients and mix. Set aside.
2. Make light cuts on the surface of the pork with the tip of a knife. Season them with salt and pepper. Set aside.
3. In a skillet, heat some oil over medium heat. When the skillet is hot, place the pork chops gently. Sear until golden, turning occasionally. The cooking time will depend on the thickness of the meat.
4. Pour all the sauce in one go onto the pork and simmer for about 2 to 3min.
430g minced pork or boneless pork(cut into small pieces)
150g cheese - cut into small pieces
120g leek - roughly chopped
1 tbsp soy sauce
a dash of pepper
5 to 6 garlic cloves ( about 45 g )
1 tbsp olive oil
1 tsp fine salt
1 to 2 pack of gyoza wrappers
For the sauce
2 tbsp rice vinegar / apple cider vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1/4 tsp sugar
1. In a small cooking pot, add milk and water and cook the garlic until wilted. Drain and smash the garlic with a folk (or your hand blender). Mix with olive oil and salt. Set aside.
2. In a bowl, add pork, cheese, chopped leek, pepper, soy sauce and garlic (from No.1) and mix well.
3. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 100 to 120ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.
For the sauce In a small cup, add all the sauce ingredient and mix. Set aside.