1l chicken stock Bouillon Herkules
16 pieces gyoza
chili flakes to taste
a few sprigs of chives, parsley and/or coriander
1 tbsp soy sauce
3 tbsp olive oil
salt and pepper
Make the stock as stated on the package.
Heat the olive oil in a frying pan and fry the gyozas for two minutes until golden brown.
Add a glass of water to the gyozas and put a lid on the pan. Let the gyozas cook for another four to five minutes under the lid on a low heat. If necessary, add some more water to the pan.
Rinse the herbs and chop them coarsely. Add the soy sauce, guazas and chili flakes to the broth and finish with the herbs, pepper and salt.
Tasty.