Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=3346 <br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/ <br />► Items in my kitchen and pantry http://danangcuisine.com/store/ <br /> <br />Subscribe for more videos: http://goo.gl/upfRRU <br /> <br />Eatery: Bánh Gối, Bánh Rán Mặn - Lý Quốc Sư <br />Add: 52 Lý Quốc Sư, Hoan Kiem Dist., Hanoi <br /> <br />Join me on other social media <br />● Instagram: http://instagram.com/helenrecipes/ <br />● Google+ https://plus.google.com/+HelenRecipes/posts <br />● Facebook: https://www.facebook.com/danangcuisine <br />● Twitter https://twitter.com/HelenRecipes <br /> <br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;) <br /> <br />Ingredients: <br />*For the wrapper* <br />300 g Gyoza skin (1 pack 10.5 oz), OR <br />270 g all-purpose flour <br />1 tsp baking powder <br />1 tsp sugar <br />1/2 tsp salt <br />150 ml water <br />*For the filling* <br />500 g minced pork <br />50 g glass noodle, soaked in warm water 5 mins and chopped <br />15 g woodear mushroom, (0.5 oz) soaked in warm water 5 mins and minced <br />2 tbsp shallot or white part spring onion, minced <br />1/2 cup carrot, shredded/minced <br />salt, sugar, pepper, stock powder to taste <br />12 quail eggs, hard-boiled, peeled and halved <br /> <br />Dipping sauce recipe http://youtu.be/OrUZzchXGzo <br /> <br />Music from Youtube music library "Hey Girl"
