Pork fried gyoza with cabagge and eggs,apple salad

Alfa Marcel lino

Alfa Marcel lino

21st December 2018

Pork fried gyoza with cabagge and eggs,apple salad

Its my signature dish,i get my dish when my mom cooked some pork dumplings for me


  • Dumpling skin:
  • 500gr wheat flour
  • 100ml water
  • 1egg yolk
  • Pork and cabagge:
  • 200gr pork belly
  • 150gr pork meat/bacon if you doesnt like meat:)
  • 2 eggs
  • 100 gr tofu
  • 100gr cabagge
  • 3 tbsp soy sauce
  • 3 pcs garlic(chopped)
  • 2 pcs shallot(chopped)
  • 2 pcs chives ( chopped)
  • 1 tbsp sesame oil
  • Salt and pepper
  • Apple salad:
  • Red apple/green apple 2 pcs( cut with brunoise technique)
  • 4 tbsp mayo
  • Salt and pepper
  • 1 tbsp condensed milk


Deep frying

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you