Bamboo Shoots Gyoza

1. 1

   Chop the thinly sliced pork into 3 - 4 cm and season with salt, pepper, and konbucha.

2. 2

   Dice the bamboo shoots to 5mm.

3. 3

   Cut the shiso leaves in half, and chop off the edges to be included in the gyoza skin.

4. 4

   Keep the offcuts.

5. 5

   Put 1/6 of the shiso leaves, pork and bamboo shoots onto the gyoza skin.

6. 6

   Add the shiso offcuts and wrap up.

7. 7

   Heat sesame oil in a frying pan and pan-fry the gyoza for 2 minutes.

8. 8

   When they are browned, add 1/4 cup of water and cover with a lid.

9. 9

   Continue to cook for 2 to 3 minutes over medium heat and serve.

10. 10

    Enjoy the crunchy texture of bamboo shoots.

* Per serving · 4 servings · Values may vary.

No additional tips available.