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Okonomiyaki Cheese Wrap with Gyoza Skins

Coût $5, économiser $10

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Main

    • 8 gyoza skins
    • 100g thinly sliced pork belly
    • 1 bag bean sprouts
    • 🧂 A pinch of salt and pepper
    • 🧀 60g shredded pizza cheese
    • 1 tbsp salad oil

  • Toppings

    • Okonomiyaki sauce as needed
    • Mayonnaise as needed
    • Bonito flakes as needed
    • Aonori (seaweed flakes) as needed

ÉTAPES

1

Cut the pork belly into 3cm wide strips.

2

Heat half of the salad oil (1/2 tbsp) in a frying pan over medium heat. Add the pork and stir-fry until the color changes. Add the bean sprouts and stir-fry briefly.

3

Season with salt and pepper, mix well, and remove from the pan.

4

In the same frying pan, arrange the gyoza skins so they overlap slightly. Brush water on the overlapping parts to seal them. Add the remaining salad oil (1/2 tbsp) and heat over medium heat until the skins are golden brown.

5

Spread the pork and bean sprout mixture evenly on one side of the gyoza skins. Sprinkle shredded pizza cheese on top and cover with a lid. Once the cheese melts, fold the skins over.

6

Serve on a plate and drizzle with okonomiyaki sauce and mayonnaise. Sprinkle bonito flakes and aonori on top.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 20g
    Protéines
  • 25g
    Glucides
  • 20g
    Graisses

💡 Astuces

Use fresh gyoza skins for better texture.Experiment with different fillings like vegetables or seafood.Serve with a side of miso soup for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.