Hi, I’m Marie. Today, I will show you a way to prepare my japanese gyoza recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
My Japanese gyoza Recipe
My Japanese gyoza is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. My Japanese gyoza is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook my japanese gyoza using 16 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make My Japanese gyoza:
- Get 250 g minced
- Make ready 4-5 stems spring onion
- Get 180 g sweetheart cabbage or Chinese cabbage
- Take 1 clove garlic (finely chopped or grated)
- Make ready 1 tsp ginger (finely chopped or grated)
- Make ready 1/3 tsp salt
- Prepare 2-3 pinch black pepper
- Take 1 heaped tsp Chinese chicken soup stock
- Make ready 1 tbsp soy sauce
- Take 2 tbsp Chinese cooking
- Prepare 1.5 tbsp sesame oil
- Prepare 1 tsp Chinese mixed spice (optional)
- Take 30 gyoza skins (You can get it from Chinese shop or other Asian shop)
- Take 2-3 tsp corn flower (optional)
- Make ready Sesame oil for a finish touch
- Make ready soy sauce and vinegar (1:1) for dipping sauce
Instructions to make My Japanese gyoza:
- Mix well all the seasoning from garlic to Chinese spice with minced until it becomes sticky.
- Chop cabbage and spring onion into small pieces
- Mix 2 into 1 lightly. Do not make it sticky. Then rest it for 30mins or longer if you have time. (If you don’t have time, don’t worry)
- Wrap step3 with gyoza skins. - press the fillings as if removing the air. Put water or water+flour all around the edge of the skin.
- Fold it in half and pinch the top. Then make pleats each sides.
- The other side too.
- Add vegetable oil in a frying pan and allocate gyoza then start frying with high heat. After the pan became hot, pour the mixture of water and corn flour (or just water is ok) till it covers half of gyoza. Put the lid on and continue frying with high heat.
- When the water evaporates and the noise changes to almost crackling sound, then open the lid and drop some sesame oil around the gyoza and keep frying a little to make it crunchy.
- Turn the heat off, loosen the gyoza, cover with a plate and flip it upside down to serve.
- Mix soy sauce and vinegar for dipping sauce.
So that’s going to wrap it up with this exceptional dish my japanese gyoza recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
