Loading...
Ajinomoto Thailand
Banner of Pork Tenderloin Gyoza with Three Kinds of Mushrooms
Banner of Pork Tenderloin Gyoza with Three Kinds of Mushrooms

Pork Tenderloin Gyoza with Three Kinds of Mushrooms

5.00 / 5
50
Mins
 Advanced
3-4
Servings
Ingredient

Cloud ear fungus, sliced

40 grams

Eryngii mushroom cut into cubes

40 grams

Phoenix mushroom cut into cubes

40 grams

Garlic chive, sliced

2 tablespoons

Pork, minced

200 grams

Small garlic clove, chopped

5 cloves

Ginger, chopped

2 teaspoons

Carrot, striped

½ tablespoons

Gyoza skin

24 sheets

Corn flour

1 tablespoon

RosDee® Less Sodium

1 teaspoon

Sesame oil

½ teaspoon

Rice bran oil 

1 tablespoon

Rice bran oil and water for frying

Rice vinegar

1 tablespoon

Takumi Aji® Shoyu I Pun (Japanese shoyu)

1 ½ tablespoons

Sugar

2 teaspoons

Roasted white sesame

1 teaspoon
Nutrition
Energy
(kcal)
315.00
Carbohydrate
(g)
50.15
Fat
(g)
6.25
Protein
(g)
14.54
Sugar
(g)
10.00
Sodium
(mg)
315.00
Per serving
Product in this recipe
Product in this recipe
Product in this recipe
Direction

 1.   Stir-fry three kinds of mushrooms in a pan until they are cooked. Add sliced garlic chives and mix them well.
 

 2.   Mix minced pork with garlic, ginger, carrot and cooked mushrooms. Add corn flour, RosDee® Less Sodium, sesame oil and thoroughly thresh them. Leave them for 10 minutes.
 

 3.  Place the mixed ingredients on the Gyoza skin. Thinly apply water on the edge of the skin and nicely fold it.
 

 4.   Thoroughly apply oil to a non-stick pan or flat pan. When it heats, place the Gyoza. When the Gyoza’s edge becomes brown, add water thoroughly the pan as a thin layer. Cover the pan and lower the heat. Steam until the Gyoza is well cooked for 1-2 minutes.
 

 5.  Prepare the dipping sauce by mixing all ingredients with Takumi Aji® Shoyu I Pun (Japanese shoyu). Stir them well. Serve with the Gyoza.
 

Related Recipe

See more umami menu and can easily do by yourself.

All