Monday Special: Shoyu Ramen & 3 Pcs Gyoza Recipe
Make Monday Special: Shoyu Ramen & 3 Pcs Gyoza Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shoyu Ramen
Gyoza
Method
Shoyu Ramen Preparation
- 1
Cook the Ramen Noodles
Boil water in a large pot. Add the ramen noodles and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Broth
In a separate pot, heat the chicken broth over medium heat. Add soy sauce, mirin, salt, and pepper. Allow the broth to simmer for about 10 minutes.
- 3
- 4
Assemble the Ramen
In serving bowls, place a portion of the cooked ramen noodles. Pour the hot broth over the noodles. Halve the boiled eggs and place on top, along with nori sheets, sliced green onions, and a drizzle of sesame oil.
Gyoza Preparation
- 5
Make the Filling
In a mixing bowl, combine ground pork, finely chopped cabbage, minced garlic, minced ginger, soy sauce, sesame oil, chopped green onions, salt, and pepper. Mix until well combined.
- 6
Fill the Gyoza Wrappers
Take a gyoza wrapper and place a small spoonful of the filling in the center. Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper over to create a half-moon shape and pinch the edges to seal. Repeat until all filling is used.
- 7
Cook the Gyoza
Heat a non-stick skillet over medium heat and add a bit of oil. Place the gyoza in the skillet and cook for about 2-3 minutes until the bottoms are golden brown. Add water (about 1/4 cup) to the skillet and cover immediately. Steam for 5-6 minutes until fully cooked.
- 8
Serve
Serve the gyoza hot alongside the ramen, with dipping sauce if desired.