Hello, I am Marie. Today, I will show you a way to make my secret recipe for restaurant-quality gyoza 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 more unique. This will be really delicious. Not to mention, it’s super satisfying.
My Secret Recipe for Restaurant-quality Gyoza Recipe
My Secret Recipe for Restaurant-quality Gyoza is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. My Secret Recipe for Restaurant-quality Gyoza is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have my secret recipe for restaurant-quality gyoza using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make My Secret Recipe for Restaurant-quality Gyoza:
- Take 500 grams mince
- Take 3 leaves Cabbage
- Make ready 3 leaves Chinese cabbage
- Get 1 bunch Garlic chives
- Prepare 1/2 Onion
- Take 1 Green onion
- Take 1 tbsp
- Get 2 tbsp Oyster sauce
- Take 2 tbsp Sesame oil
- Get 1 small peice Ginger
- Get 1 to 2 cloves Garlic
- Get 1 Pepper
- Prepare 2 tbsp Katakuriko
- Take 1 as required Gyoza skins
Steps to make My Secret Recipe for Restaurant-quality Gyoza:
- Chop cabbage and Chinese cabbage finely. Sprinkle salt and set aside. Squeeze out excess water (you can use a food processor if you prefer).
- Chop green onion, garlic chives and onion. Mix with the ingredients from Step 1 and katakuriko. Stir well.
- In a different bowl, combine the mince, grated garlic and chopped ginger.
- Add Step 3 to Step 2 then add , oyster sauce, sesame oil and pepper. Stir well.
- The best way to wrap the filling with the skins is press in the middle first and make 3 pleats each on both sides. In this way, you will wrap many very quickly.
- I make them in bulk and freeze half. Freeze completely first, taking care so they don’t stick to each other. After this, put them in a well-sealed bag.
- Heat a large portion of oil in a frying pan.
- As in this photo when the bottoms of gyoza are golden-brown, go ahead and steam them.
- When you make wings on the gyoza, add flour to the water for steaming. I dissolve one tablespoon of flour in 100 ml of water.
- Cover with a lid and steam for about five minutes.
- Uncover and evaporate the excess water in the frying pan to make the gyoza very crispy. This takes about two to three minutes.
- Look at the crispy wings around the gyoza!! The wings give them a very nice texture and taste.
So that’s going to wrap it up for this distinctive dish my secret recipe for restaurant-quality gyoza recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
