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Garlic and Vegetable Energy-boosting Gyoza Dumplings
Garlic and Vegetable Energy-boosting Gyoza Dumplings

Before you jump to Garlic and Vegetable Energy-boosting Gyoza Dumplings recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

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Green tea is fantastic for moods. You knew it had to be in here somewhere, right? Green tea is packed full of an amino acid known as L-theanine. Studies show that this particular amino acid can actually induce brain waves. This helps raise your mental acuity while calming the rest of your body. You were already aware that that green tea helps you feel a lot healthier. Now you know that green tea can improve your mood too!

So you see, you don’t have to turn to junk food or foods that are terrible for you just so to feel better! Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to garlic and vegetable energy-boosting gyoza dumplings recipe. To cook garlic and vegetable energy-boosting gyoza dumplings you only need 13 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Garlic and Vegetable Energy-boosting Gyoza Dumplings:
  1. Take 50 Gyoza skins
  2. Use 400 grams Ground pork
  3. Get 200 grams Cabbage (finely chopped)
  4. Provide 100 grams Chinese cabbage (finely chopped)
  5. Prepare 10 grams Ginger - finely chopped or grated
  6. Prepare 3 clove Garlic - finely chopped or grated
  7. Use 1 tbsp Chicken soup stock granules
  8. Get 1 tbsp Sesame oil for cooking the dumplings
  9. Prepare Seasoning ingredients for the meat:
  10. Use 1 tbsp 〇 Sesame oil
  11. You need 1 tbsp 〇 Soy sauce
  12. Get 2 to 3 shakes 〇 Salt (a pinch), pepper
  13. Prepare 1 tbsp 〇 Cooking sake
Instructions to make Garlic and Vegetable Energy-boosting Gyoza Dumplings:
  1. Combine the 〇 seasoning ingredients with the ground pork using chopsticks.
  2. Finely chop the Chinese cabbage and regular cabbage. You don't need to squeeze them out.
  3. Mix together the pork, cabbages, ginger and garlic with the chicken soup stock, and knead together well with your hands.
  4. Put some water in a small bowl. Put the filling in the middle of a gyoza skin, wet the edge with a finger dipped in the water, and make 3 pleats… →
  5. … fold in half and pinch the edges securely closed. If you don't want to bother, you can just fold the dumplings in half and omit the pleats.
  6. Line up the gyoza dumplings on a kitchen parchment paper lined plate or the tray the meat came in (dried off).
  7. Heat the sesame oil in a frying pan. Put the gyoza dumplings in the pan, add about 100 ml of water, put on a lid and steam-fry the dumplings over medium heat.
  8. When there's no water left in the pan, take the lid off, raise the heat to high and evaporate all the water in the pan. Drizzle in a little sesame oil to finish and crisp up the dumplings, and they're done.

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