The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.
Chrome Safari Firefox Opera Explorer
Gedza with pork
Ingredients
4 servings
“Makfa” superior grade wheat flour – 200 grams;
boiled water – 100 ml;
1 piece of ginger root 2 centimeters long;
garlic – 2 cloves;
Chinese cabbage – 80 grams;
green onion – 2 strips;
minced pork – 200 grams;
soy sauce – 4 tablespoons;
sugar – 1 teaspoon;
fried sesame seeds – 1 teaspoon;
salt;
pepper.
Cooking
time
45 minutes + 30 minutes for rest of dough
Main
ingredient
Wheat flour
Additional properties
For kids
Cooking
1. Sieve flour into a bowl, add a pinch of salt. Pour boiled water and mix. Let the dough cool, mix it by hands, cover with the plastic food wrap leave for 30 minutes of rest.
2. Chop the ginger root and garlic, shred the cabbage and cut the green onion into rings. Combine the minced pork, ginger, garlic, cabbage and onion. Add 2 tablespoons of soy sauce, sugar, sesame seeds, salt and pepper, and mix all together.
3. Divide the dough into several parts and roll each part out wafer thin. Cut out round dough products using the glass. Place 1 tablespoon of filling in the center of each product and pinch the edges together in a form of pelmen (meat pocket).
4. Cook for gedza steamed for 6–7 minutes. Serve with the rest soy sauce.
Cuisine
China and South-Eastern Asia
Dish type
Entrees
Entrees
