For the Gyoza Sauce
For the filling
For the dough
1 The sauce: mix the sauce ingredients until well-blended and reserve.
2 The fittings: mix ? of the cabbage and garlic to each meat for three separate fillings.
3 The dough: mix the dough ingredients until the consistency is firm; roll dough out thinly. Cut the dough into 3 inch circles and fill with the reserved mixtures. Moisten the edges of the dough with warm water, fold in half and join the edges. Cook the dumplings in boiling water for 3 minutes; drain, dry, and brown them in hot oil. Serve with reserved gyoza sauce.
Advice of Wine to combine
Suggest from Sommelier
These little shrimp- and pork-filled dumplings are flavorful but delicate and combine well with a fruity, almost sweet white wine with a friendly texture, such as the most recent vintage of a varietal Chardonnay.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.