Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, my japanese gyoza. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
My Japanese gyoza is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. My Japanese gyoza is something which I’ve loved my whole life.
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To get started with this recipe, we have to prepare a few components. You can have my japanese gyoza using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make My Japanese gyoza:
- Get 250 g minced pork
- Prepare 4-5 stems spring onion
- Make ready 180 g sweetheart cabbage or Chinese cabbage
- Make ready 1 clove garlic (finely chopped or grated)
- Prepare 1 tsp ginger (finely chopped or grated)
- Get 1/3 tsp salt
- Take 2-3 pinch black pepper
- Get 1 heaped tsp Chinese chicken soup stock
- Get 1 tbsp soy sauce
- Prepare 2 tbsp Chinese cooking wine
- Take 1.5 tbsp sesame oil
- Get 1 tsp Chinese mixed spice (optional)
- Prepare 30 gyoza skins (You can get it from Chinese shop or other Asian shop)
- Take 2-3 tsp corn flower (optional)
- Get Sesame oil for a finish touch
- Prepare 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.
Steps to make My Japanese gyoza:
- Mix well all the seasoning from garlic to Chinese spice with minced pork until it becomes sticky.
- Chop cabbage and spring onion into small pieces
- 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)
- 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.
- Fold it in half and pinch the top. Then make pleats each sides.
- The other side too.
- 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.
- 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.
- Turn the heat off, loosen the gyoza, cover with a plate and flip it upside down to serve.
- 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. That's the Recipe Concerning My Japanese gyoza that you can practice at home. You can share it with your close friends or family. Ideally this My Japanese gyoza recipe short article can make a great deal of tasty dishes in this globe, so that various dishes are produced from throughout the world.
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