Hi, I am Laura. Today, we’re going to make juicy cabbage gyoza dumplings (lightly seasoned) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Recipe
Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook juicy cabbage gyoza dumplings (lightly seasoned) using 9 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Juicy Cabbage Gyoza Dumplings (Lightly Seasoned):
- Prepare 400 grams Ground
- Get 1 1/2 head Cabbage (if using spring cabbage, use 1.5 times the amount)
- Make ready 2 bunches Chinese chives
- Take 1 1/2 clove Garlic cloves
- Prepare 1 1/2 tbsp Chicken stock granules
- Take 2 1/2 tbsp Soy sauce
- Take 1 tbsp Sesame oil
- Prepare 2 tbsp Katakuriko
- Prepare 125 Gyoza skins (if using large sized ones, 100 pieces)
Instructions to make Juicy Cabbage Gyoza Dumplings (Lightly Seasoned):
- Cut the cabbage into quarters, and boil until wilted.
- As the cabbage boils, mix the soy sauce and chicken stock together and microwave for about 30 seconds. Add the warmed soy sauce mixture and sesame oil to the ground , and mix together well.
- Cool down the boiled cabbage in cold water, and chop up coarsely.
- Squeeze out the cabbage well to remove excess water. Use paper towels or a sieve.
- Finely chop the chives. Smash the garlic with the side of a knife, then chop finely.
- Add cabbage, chives and garlic plus 2 tablespoons of katakuriko to a bowl and mix together. Use cooking chopsticks to mix to prevent excess water from coming out of the vegetables.
- Combine the vegetable and mixtures. Knead together well until it becomes sticky.
- Wrap the filling in gyoza skins.
- Pan fry the gyoza dumplings. You can do it the way they do it at restaurants, but in our house, we do it like shown in the photo.
- Heat a frying pan, add vegetable oil and the dumplings, and fry over medium-high heat until browned, about 2-3 minutes. Pour in water (to about 5 mm depth) from the edges of the pan, cover with a lid and steam-fry for about 5 minutes, over low-medium heat.
- Take the lid off, shake the pan back and forth and continue cooking until you hear crackling sounds from the pan. When there’s no moisture left in the pan, drizzle about 1 tablespoon of oil in batches, and shake the pan back and forth again.
- Done!
So that’s going to wrap this up for this distinctive dish juicy cabbage gyoza dumplings (lightly seasoned) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
