[Farmhouse Recipe] Gyoza Dumplings with Wings
[Farmhouse Recipe] Gyoza Dumplings with Wings

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, [farmhouse recipe] gyoza dumplings with wings. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

[Farmhouse Recipe] Gyoza Dumplings with Wings is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. [Farmhouse Recipe] Gyoza Dumplings with Wings is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook [farmhouse recipe] gyoza dumplings with wings using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make [Farmhouse Recipe] Gyoza Dumplings with Wings:
  1. Prepare 35 to 40 Gyoza skins
  2. Get 400 grams Cabbage
  3. Get 1/2 tsp Coarse salt
  4. Prepare [A] Gyoza filling:
  5. Get 200 grams Ground pork
  6. Get 1 clove Garlic, finely chopped
  7. Prepare 1 knob Ginger, finely chopped
  8. Take 2 tsp Soy sauce
  9. Get 1 tsp Sake
  10. Get 1 tsp Sesame oil
  11. Prepare [B] The "wings" (flour-water):
  12. Make ready 100 ml of water to every 1 teaspoon of flour Water: Flour ratio
Steps to make [Farmhouse Recipe] Gyoza Dumplings with Wings:
  1. Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly.
  2. Mix the [A] ingredients together very well, kneading it until it turns white and sticky.
  3. Mix the cabbage and [A] ingredients together lightly. Don't over-mix at this stage.
  4. Wet the edges of the gyoza skins and stuff with the filling.
  5. Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat.
  6. Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid.
  7. When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there's no moisture left in the pan.

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