Gyoza de Borrego

Recheio

• 200g minced leg of lamb
• 50g pak choi cabbage
• 5g chives
• 3g of ras el hanout
• Sesame oil to taste
• Salt to taste
• Black pepper to taste

Preparação

1. Chop the pak choi and chives and add to the lamb meat. Then season with ras el hanout, sesame oil, salt and pepper.
2. Make balls of about 35/40g, place on the gyoza dough, brush one end with water and close.
3. Leave to cook in boiling water for 2 to 3 minutes, or steam for about 8 to 10 minutes, then finish in a frying pan with olive oil on both sides, until golden brown.

Molho

• 100ml soja low sodium
• 50ml maple syrup
• 50ml de vinagre de arroz
• 10gr de gengibre ralado

Preparação

1. Junte os ingredientes todos e misture bem.
2. Guarde o molho no frigorífico até ao momento de servir.