Hi, I am Laura. Today, I will show you a way to make gyoza bread using shiso soy sauce 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 is gonna smell and look delicious. Not to mention, it’s super satisfying.
Gyoza Bread Using Shiso Soy Sauce Recipe
Gyoza Bread Using Shiso Soy Sauce is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Gyoza Bread Using Shiso Soy Sauce is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook gyoza bread using shiso soy sauce using 22 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Gyoza Bread Using Shiso Soy Sauce:
- Take For the bread dough:
- Make ready 150 grams Cake flour
- Take 50 grams Bread flour
- Get 1 tbsp Sugar
- Make ready 1 tbsp Sesame oil
- Make ready 1 tsp Dry yeast
- Take 1/3 tsp plus Salt
- Make ready 110 ml Lukewarm water
- Get For the gyoza filling:
- Take 150 grams Minced
- Prepare 1 1/2 tbsp Soy sauce with shiso leaves and garlic
- Get 1 tbsp
- Make ready 1/4 tsp Salt
- Get 1 piece Grated ginger
- Make ready 1 dash Pepper
- Take 1 tsp Sesame oil
- Get 1/2 bunch Finely chopped Chinese chives
- Get 10 cm Finely chopped green onion or Japanese leek
- Make ready 2 tbsp Chopped bamboo shoots (or lotus root is good too)
- Take 8 leaves The shiso leaves from the shiso-garlic soy sauce
- Make ready 1 The garlic from the shiso-garlic soy sauce
- Get 1 Vegetable oil
Steps to make Gyoza Bread Using Shiso Soy Sauce:
- This is Cookpad user Rinrin’s Shiso-garlic soy sauce.
- Mix all the gyoza filling ingredients together, and divide into 8 portions.
- Put all the bread dough ingredients in another bowl and mix and knead it together. Form into a ball and leave to rise for 30 minutes. Alternatively, use a bread machine on the dough-kneading setting until the 1st rising is done. Roll the dough out into a 30 cm long rope, and divide into 8 portions. Each portion should weigh about 40 g.
- Take the shiso leaves in the soy sauce, and pat them dry with paper towels.
- Flatten out piece of dough into an about 10 cm diameter circle. Line each circle with a shiso leaf, top with the gyoza filling from Step 2 as well as some of the garlic in the soy sauce, and wrap it up as you would a gyoza dumpling.
- Cover the wrapped rolls with a tightly wrung out moistened kitchen towel, and leave for the 2nd rising for about 20 minutes. You can let the rolls rise in a frying pan or a non-stick pan, and then just start cooking them!
- Put some vegetable oil in a frying pan, and brown the bottoms of the rolls over high heat. Add 80 ml of water and cover with a lid immediately. Steam-cook the rolls (4 minutes for 4 of them). Take the lid off when there’s no moisture left in the pan, and keep cooking until the bottoms are crisp and dried out.
- These are already well flavored, but you can optionally serve them with more shiso-garlic soy sauce, ra-yu, or Japanese mustard. My family loves these!
- I made 8 pieces this time, but you can make them smaller and pan fry them as you would regular gyoza dumplings!
So that is going to wrap this up for this distinctive dish gyoza bread using shiso soy sauce recipe. Thank you very much for your time. I’m 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. Thank you for reading. Let’s cook!
