Hello, I am Jane. Today, we’re going to prepare juicy & crispy meat gyoza dumplings recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Juicy & Crispy Meat Gyoza Dumplings Recipe
Juicy & Crispy Meat Gyoza Dumplings is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Juicy & Crispy Meat Gyoza Dumplings is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have juicy & crispy meat gyoza dumplings using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Juicy & Crispy Meat Gyoza Dumplings:
- Prepare 150 grams mince
- Make ready 3 tbsp Chicken soup stock powder
- Get 1 tbsp Soy sauce
- Get 4 small leaves Chinese cabbage
- Make ready 1 tsp Salt
- Make ready 1/2 bunch Garlic chives
- Make ready 1/2 Japanese leek
- Make ready 1 small piece Ginger
- Take 1 clove Garlic
- Get 3 tbsp Sesame oil
- Make ready 1 tbsp
- Make ready 1 tbsp Oyster sauce
- Get 1 Pepper
- Get 20 large-sized Gyoza dumpling skins
Steps to make Juicy & Crispy Meat Gyoza Dumplings:
- Add soy sauce and Chinese chicken stock powder (if you dissolve in sausage water, use once it cools down) and mix well until the mixture becomes elastic. Cover with cling film and leave to rest in the fridge for about 1 to 2 hours.
- Chop the Chinese cabbage roughly and rub with 1 teaspoon of salt. Squeeze the excess moisture gently. Chop the garlic chives and grate the ginger and garlic.
- Combine all the ingredients, seasonings, sesame oil and mince. Divide into 20 portions and wrap in the gyoza skins. Dissolve 2 teaspoons of flour in a little water first and add 1/4 cup of sausage water.
- Heat vegetable oil in a frying pan and turn off the heat. Place the gyoza. Turn the heat to medium-high and drizzle the flour dissolved in sausage water. Cover a lid and fry for 4 to 5 minutes. In this photo, I fried the gyoza with spinach. The flour might look like glue but don’t worry. Do not add more water.
- When the skins start to brown (if they don’t look crispy, uncover and turn up the heat to high. Evaporate excess water in the pan), add 1 tablespoon of vegetable oil from the side of the frying pan to crisp the skins. Cover and fry for 2 to 3 minutes.
- This looks very crispy. I used a 20 cm frying pan. I also used sifted flour without lumps and dissolved 2 teaspoons of it in 50 ml water.
So that’s going to wrap this up with this special dish juicy & crispy meat gyoza dumplings recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
