gyoza quesadilla

By sanmo_babe

Ingredients

• For the filling:
• 100 g / 3.5 oz ground pork
• 4-5 iceberg, romaine or cos lettuce leaves, finely chopped, to make 3/4 cup chopped
• 1 bunch green onions chopped, to make 1/2 cup chopped
• 1/2 garlic clove, grated (about 1/2 tsp.)
• 1 piece fresh ginger, grated (about 1 tsp.)
• 1 Tbs. soy sauce
• 1 tsp. sesame oil
• 1 Tbs. cornstarch or potato starch
• Plus:
• 1 packet of gyoza skins containing 24 to 30 pieces
• Vegetable oil for cooking
• Mix the filling ingredients together very well with your hands. If it is a little watery, add a bit more cornstarch.

Details

Servings 1

Preparation

Step 1

Divide the packet of gyoza skins into two. Spread some vegetable oil in a non-stick frying pan. Line the pan with half of the gyoza skins in an overlapping pattern. Press down so that they stick together. Put the filling in the middle and spread evenly. Cover with the rest of the gyoza skins, also in an overlapping pattern. Press down lightly.

Put the frying pan on high heat, and cook until the bottom is lightly browned. Turn down the heat to low. Hold a lid over the frying pan with one hand, and a cup containing 1/2 cup water in the other. Add the water to the pan while shielding yourself from the spatters with the lid. Close the lid quickly. Steam-cook until the top is semi-transparent and no longer looks like uncooked dough, and the water has evaporated, about 10 minutes. For the last 1-2 minutes, take the lid off, pour off any remaining water, and raise the heat up to high to crisp the bottom.

Take the quesadilla out of the pan and slice into wedges. Serve with a dipping sauce of soy sauce and chili oil or vinegar.