Brazilian Pastel

• 40 Gyoza skins
• 200 grams Ground meat
• 1 Cheese
• 1 Salt and pepper
• 100 grams Tomato
• 100 grams Onions
• 10 grams Parsley
• 1 Vinegar

1. Stir-fry the ground meat and season with salt and pepper.
2. The sauce isn't salty, so you can be generous with the salt in this step.
3. Make the sauce.
4. Finely chop the tomatoes, onions, and parsley.
5. Put into a deep bowl and add enough vinegar to cover the ingredients.
6. When the meat has cooled, dampen the edge of the gyoza skin with water and top with the meat.
7. Cover with another gyoza skin to sandwich the meat.
8. Press the gyoza skin closed while pushing out the excess air.
9. (Excess air will cause it to explode when frying.)
10. You can also add cheese.
11. Once they have all been wrapped up, fry in oil until brown.
12. Pour the sauce on top and enjoy.
13. The amount of sauce is just a guide.
14. Adjust as you like.

skins, ground meat, cheese, salt, tomato, onions, parsley, vinegar

Taken from cookpad.com/us/recipes/142902-brazilian-pastel (may not work)