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Pan-Seared Gyoza

cooking.nytimes.com
  • 120 minutes
  • Serves 6

INGREDIENTS

1/2 cup

soy sauce

2 tbsp

rice vinegar

1 tsp

chile oil

1 lb

cabbage

4 tsp

kosher salt

3/4 lb

ground pork

1 tbsp

ginger

1 tbsp

garlic

1 cup

regular chives

1 tbsp

soy sauce

1 tbsp

sesame oil

1 serving

potato starch

12 oz

gyoza wrappers

1 serving

oil