Delikatne ciasto i farsz z jabłek to idealna kompozycja na pyszny deser. Polecamy jabłkowe pierogi gyoza usmażone w głębokim oleju i podane z lodami waniliowymi.
Dla uzyskania najlepszego rezultatu przygotuj danie z produktu mrożonego.
Na głębokim oleju: smaż gyozę w temperaturze 170oC – 180oC przez około 2,5 minuty
Na patelni: rozgrzej 15 ml oleju, ułóż zamrożoną gyozę spodem do rozgrzanej patelni i smaż przez 2 minuty. Następnie wlej 60 ml wody na patelnię, przykryj pokrywką i gotuj pod przykryciem 2 minuty. Zdejmij pokrywkę i podsmaż jeszcze ok. 1 minutę do momentu odparowania całej wody.
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