Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, juicy fried gyoza. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom. There are so many different foods we love in Japan.
Juicy Fried Gyoza is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Juicy Fried Gyoza is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook juicy fried gyoza using 20 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Juicy Fried Gyoza:
- Get 200 grams Ground pork
- Get 7 leaves Cabbage
- Make ready 2 Green onions
- Prepare 2 clove Garlic
- Make ready 1 clove Ginger
- Make ready 70 ml Chicken bone soup
- Take Filling Seasonings
- Prepare 2 tbsp Oyster sauce
- Take 2 tbsp Shaoxing wine
- Make ready 1 tbsp Soy sauce
- Make ready 1 tbsp Lard
- Get 1/2 tsp Salt
- Prepare 1 dash Pepper
- Take 1 dash Ichimi spice
- Prepare 1 tbsp Sesame oil
- Prepare For the dough:
- Prepare 150 grams Bread (strong) flour
- Prepare 150 grams Cake flour
- Prepare 170 ml Hot water
- Prepare 1 tsp Salt
Slice the chicken and place on top of the noodles. Top with the fried gyoza, shitake mushrooms, egg and spring onion. Japanese-style gyoza are related to their Chinese counterparts but tend to be more subtle in flavor, stuffed with juicy pork and cabbage lightly seasoned with garlic, scallions, ginger, white pepper, salt. Gyoza Sauce: Water, Sugar, Soy sauce (water, wheat, soybeans, salt, sodium benzoate, aspergillus brewing Serve with Summ!
Steps to make Juicy Fried Gyoza:
- Combine the pork and all the filling seasoning ingredients and mix well.
- Add the chicken bone soup and mix well. Let sit for at least 15 minutes.
- Finely chop the green onions and cabbage, sprinkle on 1 teaspoon of salt (amount separate from listed ingredients) and let sit for about 10 minutes. Squeeze out the excess moisture.
- Combine the meat from Step 2, the vegetables from Step 3, and the garlic and finely chopped ginger and mix well. Roughly chop the garlic, finely chop the ginger.
- Once mixed well, transfer to an air-tight container and let sit in the refrigerator. At this time, the entire mixture should weigh about 650 g.
- Make the skins while you wait for the filling to rest in the refrigerator. Mix together the bread flour and cake flour. Mix the salted hot water into the flour 1/3 at a time.
- Once it comes together, put onto a board and knead. Knead well using your body weight.
- Wrap with plastic wrap and let rest. Let rest at room temperature for 20 minutes.
- Divide the dough into 40 pieces and arrange in a shallow container. Cover with a moistened and tightly wrung out towel so that it doesn't dry out.
- Dust your working surface with a good amount of flour and press out the skins. First, press the ball of dough in your hands, then use a small rolling pin to roll it out to about 8 cm diameter circle.
- If you don't dust with flour well enough, the dough will stick to the pan. The skins will also dry easily, so cover with a moistened and wrung out towel. (Be careful not to let the towel touch the skins.)
- Use a spatula to fill the skins with the fillings. About 1 heaping tablespoon per skin (about 15 g). If you don't completely close the skin, the juices will come out.
- Heat a large amount of oil in a frying pan and arrange the gyoza in the pan. Add 500 ml of hot water to the pan, cover with the lid, turn the heat to high, and steam-fry until the moisture is gone.
- When most of the moisture is gone, open the lid and let the remaining moisture evaporate. Finally, add 1 tablespoon of oil, fry until crispy, and it's done!
- If you want all the gyoza to stick together like the picture, fry with 1 heaping tablespoon of flour dissolved in 200 ml of water. See. - - https://cookpad.com/us/recipes/153079-how-to-cook-gyoza-dumplings-with-wings
Gyoza Sauce. *Use the longer heating time guidelines for frozen Gyozas. Place a spoonful of the ground beef mix into the center of the gyoza wrapper, brush the edges with egg wash, fold over, and press to seal. Juicy and crunchy fried gyoza can be the main meal as well as a great appetizer for your next party! In this class, we are making several kinds of Gyoza using two types of gyoza skins (wrappers). Gyoza King by Ramen Keisuke, is located just two doors down from the perennially packed 'Ramen Keisuke Tonkotsu King'.
So that’s going to wrap this up with this exceptional food juicy fried gyoza recipe. Thanks so much for your time. I am sure 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
