Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, my japanese gyoza. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
My Japanese gyoza is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. My Japanese gyoza is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook my japanese gyoza using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make My Japanese gyoza:
- Prepare 250 g minced pork
- Make ready 4-5 stems spring onion
- Get 180 g sweetheart cabbage or Chinese cabbage
- Prepare 1 clove garlic (finely chopped or grated)
- Make ready 1 tsp ginger (finely chopped or grated)
- Take 1/3 tsp salt
- Make ready 2-3 pinch black pepper
- Make ready 1 heaped tsp Chinese chicken soup stock
- Make ready 1 tbsp soy sauce
- Take 2 tbsp Chinese cooking wine
- Make ready 1.5 tbsp sesame oil
- Prepare 1 tsp Chinese mixed spice (optional)
- Take 30 gyoza skins (You can get it from Chinese shop or other Asian shop)
- Prepare 2-3 tsp corn flower (optional)
- Take 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 with this special food my japanese gyoza recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
