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Tangsu Gyoza



bibigo Pork & Vegetable Gyoza 12pcs
Onion, cut into chunks 25g (8pcs)
Carrot, sliced 10g (4pcs)
Red radish, chunks 15g (3pcs)
Green bell pepper, cored & cut into chunks 20g (4pcs)
Red bell pepper, cored & cut into chunks 20g (4pcs)
Canned pineapple, chunks 30g (5pcs)
Green beans, blanched 20g (4pcs)


For the Tangsu-Sauce:
Corn starch 20g (2 Tbsp)
Water, divided as 120g+20g (3/5 cup + 1 ½ Tbsp)
White sugar 120g (4/5 cup)
White vinegar 80g (2/5 cup)
Soy sauce 30g (2 Tbsp)
Kosher salt 3g (1 tsp)


Bibigo Gyoza Pork & Vegetable


Put the Gyoza in the pan and deep fry them until golden brown. Then set aside.
In a small bowl, whisk water (20g) with cornstarch to form a cornstarch slurry. Set aside.
Put the Tangsu Sauce in a frying pan.
Let it gently boil and add the prepared vegetables and pineapple and cook for about 30 seconds.
Remove from heat, then give the cornstarch slurry another whisk before adding to the pan.
Stir the ingredients in the pan until the sauce becomes thick.
Place the Gyoza in a serving bowl and pour the sauce and vegetable mixture on top.
Whisk together sauce ingredients.

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