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Pesto Pork Dumplings
Your usual pork dumplings brightened up with pesto.
20 gyoza wrappers
1 1/2 cup basil
1/2 cup shitake mushrooms
3 teaspoons pine nuts
1 clove garlic
1 cup pork mince
Let's get Cooking...
In a food processor, blend the basil, pine nuts, and garlic until fine. Add mushrooms and pulse until you have a rough crumb.
In a bow, mix the pork mince with the basil mixture, sesame oil, salt and pepper.
Scoop a heaped teaspoon of the filling into the middle of the dumpling wrappers
Gently wet one half of the wrappers edge, and fold in two to make a half circle.
Fold pleats along on side of the wrapper, and press into the other side.
Heat a pan with some olive oil and fry the gyoza for a couple of minutes, or until the bottoms have blistered a golden brown.
Add half a cup of water to the pan and cover until the water has evaporated
Serve with soy sauce, rice vinegar, and chili oil.
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Craft & Cuisine: Detroit