Hello, I am Jane. Today, I’m gonna show you how to make [farmhouse recipe] gyoza dumplings with wings recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

[Farmhouse Recipe] Gyoza Dumplings with Wings Recipe

[Farmhouse Recipe] Gyoza Dumplings with Wings is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. [Farmhouse Recipe] Gyoza Dumplings with Wings is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have [farmhouse recipe] gyoza dumplings with wings using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make [Farmhouse Recipe] Gyoza Dumplings with Wings:

1. Make ready 35 to 40 Gyoza skins
2. Prepare 400 grams Cabbage
3. Take 1/2 tsp Coarse salt
4. Make ready [A] Gyoza filling:
5. Get 200 grams Ground
6. Make ready 1 clove Garlic, finely chopped
7. Take 1 knob Ginger, finely chopped
8. Make ready 2 tsp Soy sauce
9. Take 1 tsp
10. Get 1 tsp Sesame oil
11. Make ready [B] The wings (flour-water):
12. Take 100 ml of water to every 1 teaspoon of flour Water: Flour ratio

Steps to make [Farmhouse Recipe] Gyoza Dumplings with Wings:

1. Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly.
2. Mix the [A] ingredients together very well, kneading it until it turns white and sticky.
3. Mix the cabbage and [A] ingredients together lightly. Don’t over-mix at this stage.
4. Wet the edges of the gyoza skins and stuff with the filling.
5. Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat.
6. Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid.
7. When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there’s no moisture left in the pan.

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