Hello, I’m Joana. Today, I’m gonna show you how to make veggie-packed healthy gyoza recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Veggie-Packed Healthy Gyoza Recipe
Veggie-Packed Healthy Gyoza is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Veggie-Packed Healthy Gyoza is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook veggie-packed healthy gyoza using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Veggie-Packed Healthy Gyoza:
- Prepare 150 grams Minced
- Make ready 1/4 Cabbage or Chinese cabbage
- Prepare 1 bunch Chinese chives
- Take 1 clove Garlic (grated)
- Prepare 1 piece Ginger
- Take 1/4 Green onion or scallion
- Take 2 tsp ★Soy sauce
- Get 1 tbsp ★
- Take 1 tbsp ★Sesame oil
- Get 1 tsp ★Salt
- Get 2 tsp Katakuriko
- Take 2 packs Gyoza skins
- Take 2 tsp Sesame oil
Steps to make Veggie-Packed Healthy Gyoza:
- Finely chop the cabbage (or Chinese cabbage) and drain the moisture by rubbing it with salt. Finely chop the green onion, Chinese chives and ginger as well.
- Combine the minced meat, vegetables, ★ seasoning ingredients, ginger, garlic and katakuriko in a bowl and mix well.
- Place 1 heaped teaspoon of mixture on top of each gyoza skin, and whilst adding in the traditional creases, seal the fold with a dab of water around the edge.
- Add some oil to a cold frying pan and line the gyoza up inside.
- When you have put all of the gyoza into the pan, heat them until browned. Then pour some water into the pan until the gyoza are half-submerged, cover the pan with a lid, and steam cook the gyoza for 5 minutes.
- Take off the lid and heat the gyoza on high until the water has evapourated. Drizzle in 2 teaspoons of sesame oil from the sides of the frying pan and cook the gyoza until crispy.
- Place a plate over the top of the pan and flip the gyoza out onto it. Ideally, the gyoza should be served with ponzu and chili oil, but a mixture of soy sauce and vinegar is just as delicious.
- For Step 1, you can pre-boil the cabbage or Chinese cabbage before cutting it up if you like. Just make sure to drain out any excess moisture well.
So that’s going to wrap it up for this exceptional dish veggie-packed healthy gyoza recipe. Thank you very much for your time. I am confident 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 loved ones, colleague and friends. Thank you for reading. Happy cooking.
