Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, my japanese gyoza. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
My Japanese gyoza is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. My Japanese gyoza is something which I have loved my whole life. They are nice and they look fantastic.
To get started 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 that.
The ingredients needed to make My Japanese gyoza:
- Take 250 g minced pork
- Prepare 4-5 stems spring onion
- Prepare 180 g sweetheart cabbage or Chinese cabbage
- Get 1 clove garlic (finely chopped or grated)
- Get 1 tsp ginger (finely chopped or grated)
- Make ready 1/3 tsp salt
- Prepare 2-3 pinch black pepper
- Get 1 heaped tsp Chinese chicken soup stock
- Take 1 tbsp soy sauce
- Prepare 2 tbsp Chinese cooking wine
- Make ready 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)
- Make ready 2-3 tsp corn flower (optional)
- Prepare Sesame oil for a finish touch
- Prepare soy sauce and vinegar (1:1) for dipping sauce
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.
So that is going to wrap this 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 at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
