My Japanese gyoza
My Japanese gyoza

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, my japanese gyoza. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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My Japanese gyoza is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. My Japanese gyoza is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook my japanese gyoza using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make My Japanese gyoza:
  1. Take 250 g minced pork
  2. Prepare 4-5 stems spring onion
  3. Prepare 180 g sweetheart cabbage or Chinese cabbage
  4. Get 1 clove garlic (finely chopped or grated)
  5. Take 1 tsp ginger (finely chopped or grated)
  6. Make ready 1/3 tsp salt
  7. Prepare 2-3 pinch black pepper
  8. Prepare 1 heaped tsp Chinese chicken soup stock
  9. Get 1 tbsp soy sauce
  10. Prepare 2 tbsp Chinese cooking wine
  11. Take 1.5 tbsp sesame oil
  12. Take 1 tsp Chinese mixed spice (optional)
  13. Make ready 30 gyoza skins (You can get it from Chinese shop or other Asian shop)
  14. Take 2-3 tsp corn flower (optional)
  15. Prepare Sesame oil for a finish touch
  16. Get soy sauce and vinegar (1:1) for dipping sauce

Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not. This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe. Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time.

Instructions to make My Japanese gyoza:
  1. Mix well all the seasoning from garlic to Chinese spice with minced pork until it becomes sticky.
  2. Chop cabbage and spring onion into small pieces
  3. Mix 2 into 1 lightly. Do not make it sticky. Then rest it for 30mins or longer if you have time. (If you don’t have time, don’t worry)
  4. Wrap step3 with gyoza skins. - press the fillings as if removing the air. Put water or water+flour all around the edge of the skin.
  5. Fold it in half and pinch the top. Then make pleats each sides.
  6. The other side too.
  8. Add vegetable oil in a frying pan and allocate gyoza then start frying with high heat. After the pan became hot, pour the mixture of water and corn flour (or just water is ok) till it covers half of gyoza. Put the lid on and continue frying with high heat.
  9. When the water evaporates and the noise changes to almost crackling sound, then open the lid and drop some sesame oil around the gyoza and keep frying a little to make it crunchy.
  10. Turn the heat off, loosen the gyoza, cover with a plate and flip it upside down to serve.
  11. Mix soy sauce and vinegar for dipping sauce.

Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time. Gyoza is a dumpling filled with ground meat and vegetables wrapped with a thin skin. 饺子 (jiǎo zi; the original Chinese word for Gyoza 餃子) was adopted to Japanese cuisine from Manchuria which is in northern China. Add vegetable oil in a frying pan and allocate gyoza then start frying with high heat. After the pan became hot, pour the mixture of water and corn flour (or just water is ok) till it covers half of gyoza.

So that’s going to wrap it up for this special food my japanese gyoza recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!