Steps to Prepare Any-night-of-the-week My Japanese gyoza

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We hope you got benefit from reading it, now let’s go back to my japanese gyoza recipe. To cook my japanese gyoza you need 16 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare My Japanese gyoza:

  1. You need 250 g of minced pork.
  2. Take 4-5 of stems spring onion.
  3. Get 180 g of sweetheart cabbage or Chinese cabbage.
  4. Get 1 clove of garlic (finely chopped or grated).
  5. Provide 1 tsp of ginger (finely chopped or grated).
  6. Prepare 1/3 tsp of salt.
  7. You need 2-3 pinch of black pepper.
  8. Prepare 1 of heaped tsp Chinese chicken soup stock.
  9. Use 1 tbsp of soy sauce.
  10. You need 2 tbsp of Chinese cooking wine.
  11. Use 1.5 tbsp of sesame oil.
  12. Prepare 1 tsp of Chinese mixed spice (optional).
  13. Provide 30 of gyoza skins (You can get it from Chinese shop or other Asian shop).
  14. Get 2-3 tsp of corn flower (optional).
  15. Get of Sesame oil for a finish touch.
  16. You need of soy sauce and vinegar (1:1) for dipping sauce.

Instructions to make My Japanese gyoza:

  1. Mix well all the seasoning from garlic to Chinese spice with minced pork until it becomes sticky..
  2. Chop cabbage and spring onion into small pieces.
  3. 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).
  4. 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..
  5. Fold it in half and pinch the top. Then make pleats each sides..
  6. The other side too..
  7. .
  8. 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..
  9. 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..
  10. Turn the heat off, loosen the gyoza, cover with a plate and flip it upside down to serve..
  11. Mix soy sauce and vinegar for dipping sauce..

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. This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe. Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time.

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