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Gedza with pork

Gedza with pork
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;



45 minutes + 30 minutes for rest of dough

Wheat flour

Additional properties For kids


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