Hi, I am Marie. Today, I will show you a way to make jaw-dropping gyoza dumplings recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Jaw-dropping Gyoza Dumplings Recipe
Jaw-dropping Gyoza Dumplings is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Jaw-dropping Gyoza Dumplings is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have jaw-dropping gyoza dumplings using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Jaw-dropping Gyoza Dumplings:
- Make ready 100 grams Minced
- Prepare 1 bunch Garlic chives
- Take 3 leaves Cabbage
- Make ready 1 small piece Ginger
- Prepare 1 clove Garlic
- Take 1 tbsp Oyster sauce
- Get 1 tbsp
- Prepare 1 tbsp Soy sauce
- Make ready 1 tbsp Sesame oil
- Make ready 1/2 tsp Salt
- Take 1 Pepper
- Take Gyoza dumpling skin ingredients:
- Take 400 ml Cake flour
- Prepare 150 ml Boiling water
- Get 1 as required Katakuriko for dusting
Steps to make Jaw-dropping Gyoza Dumplings:
- Chop the garlic chives and cabbage leaves roughly. Chop the ginger and garlic finely. Combine these vegetables with the minced in a bowl.
- Add all the seasonings and mix well for about 5 minutes until the mixture becomes slightly sticky. Leave to rest at room temperature.
- How to make gyoza dumpling skins. Put the flour into a bowl and pour in boiling water. Mix roughly with chopsticks. When the dough is cooled down enough to handle, knead the dough for about five minutes until it becomes elastic and smooth.
- Divide the smooth dough into two and wrap in cling film. Leave to rest in the fridge for 30 minutes.
- Shape the dough into a cylinder roughly 3 cm in diameter and cut into about 10 g portions with a knife. 10 g for larger sizes and 8 g for normal-sized gyoza dumplings.
- Roll out the dough into thin circles. Coat the skins with katakuriko so they don’t stick to each other.
- Wet the edges of the round skin and stuff with the filling, sealing the folded skin together.
- When you fry half the gyoza. Heat the frying pan over high heat. Put two tablespoons of vegetable oil and place in the gyoza dumplings. Pour over 100 ml of sausage water and cover. Fry for about five minutes over high heat.
- After 5 minutes, all the water should have almost evaporated, so drizzle oil on the side of the frying pan. Fry until the gyoza are golden brown, then serve.
- P.S.: When you want to have really crispy gyoza, you can make these changes to the gyoza skin recipe: 1 and 1/2 cup of plain flour. 1/2 cup of strong (bread) flour. 150 ml of boiling water. Dumplings made like this are really tasty, too.
So that’s going to wrap it up with this distinctive dish jaw-dropping gyoza dumplings recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
