Hello, I’m Clara. Today, we’re going to make [meat-free] pan-fried gyoza with kiriboshi daikon recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon Recipe

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have [meat-free] pan-fried gyoza with kiriboshi daikon using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:

1. Prepare 30 grams Kiriboshi daikon (dried)
2. Get 50 grams Chinese garlic chives
3. Make ready 50 grams Shiitake mushrooms
4. Get 30 grams Japanese leek
5. Prepare 1 tbsp or less Juice from the grated ginger
6. Make ready 1 Pepper
7. Take 100 ml ●Water
8. Prepare 50 ml ●
9. Prepare 1 tbsp ●Oyster sauce
10. Make ready 1 dash ●Weipa
11. Take 1/4 tsp ● Fish sauce
12. Take For finishing to pan-frying:
13. Make ready 200 ml Sausage water
14. Make ready 1 tsp Plain flour
15. Prepare 1 tsp Katakuriko
16. Prepare 1 look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza)
17. Make ready 1 Vegetable oil
18. Make ready 20 Gyoza dumpling skins

Instructions to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:

1. Soak the kiriboshi daikon in water for 5 minutes to rehydrate. Cut the kiriboshi daikon into 5-mm pieces. Cut the shiitake mushrooms into 5-mm-dices. Chop the Japanese leek into slightly smaller dices. Grate the ginger and keep only the juice.
2. Heat 2 tablespoons of sesame oil in a frying pan and add the kiriboshi daikon and shiitake mushrooms and fry for 2 to 3 minutes. Add the ● seasonings and fry until the excess moisture has evaporated.
3. After the moisture has evaporated, (do not allow the mixture to get too dry) add the ginger juice, Japanese leek and Chinese garlic chives. Season with pepper and stir gently. Turn off the heat. Leave to cool.
4. After cooling, wrap the gyoza dumpling skins around the filling. The filling will reduce in size when it is cooked, so use much more filling than for a normal gyoza. Otherwise the end product will be too flat.
5. Prepare the water mixture used to finish pan-frying the gyoza. Dissolve the plain flour and katakuriko with a tiny amount of water (not listed) to make a paste. Stir in the sausage water to the paste.
6. Heat the frying pan really well first and add the vegetable oil. Swirl the frying pan and allow the oil to completely coat the frying pan. Arrange the gyoza and fry over a medium heat. After the bottom of the gyoza has browned, add the prepared water mixture (I use 100 ml or less of the water mixture at a time). Cover with a lid and cook until all the water has evaporated.
7. Uncover the lid and pour in the sesame oil. Fry further until the bottom of the gyoza is very crispy. After that, transfer the gyoza onto a serving plate and serve immediately.

So that is going to wrap it up for this exceptional dish [meat-free] pan-fried gyoza with kiriboshi daikon recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!

Tags: [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon Recipe