Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, my japanese gyoza. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Gyoza is everywhere in Japan, both at home and in restaurants. They are commonly found in ramen restaurants and you can order a ramen set meal (定食). The ramen set meal includes ramen and gyoza. Japanese gyoza is juicy on the inside, crispy and golden brown on the outside.
My Japanese gyoza is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. My Japanese gyoza is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Take 250 g minced pork
- Make ready 4-5 stems spring onion
- Make ready 180 g sweetheart cabbage or Chinese cabbage
- Prepare 1 clove garlic (finely chopped or grated)
- Prepare 1 tsp ginger (finely chopped or grated)
- Prepare 1/3 tsp salt
- Get 2-3 pinch black pepper
- Take 1 heaped tsp Chinese chicken soup stock
- Get 1 tbsp soy sauce
- Take 2 tbsp Chinese cooking wine
- Prepare 1.5 tbsp sesame oil
- Make ready 1 tsp Chinese mixed spice (optional)
- Prepare 30 gyoza skins (You can get it from Chinese shop or other Asian shop)
- Prepare 2-3 tsp corn flower (optional)
- Make ready Sesame oil for a finish touch
- Get soy sauce and vinegar (1:1) for dipping sauce
Though you can find gyoza in many eating places in Japan, the most traditional place they are found is in ramen joints. A big bowl of steaming ramen and a side of gyoza. The Japanese version of the dumpling is called gyoza. Gyoza refers to cooked dough pouches with various stuffing.
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.
The Japanese version of the dumpling is called gyoza. Gyoza refers to cooked dough pouches with various stuffing. These pouches are made of flour, potatoes or bread, and may include meat, fish, vegetables, or sweets as filling. Chefs cook gyoza by boiling, steaming, simmering, frying, or baking them. "Hello, gyoza! Welcome back to my belly, old friend!" The wonton skins you buy from the store, or make at home, are made from flour, water, and a little salt.
So that is going to wrap it up with this exceptional food my japanese gyoza recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
