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We hope you got benefit from reading it, now let’s go back to my japanese gyoza recipe. You can cook my japanese gyoza using 16 ingredients and 11 steps. Here is how you do that.
The ingredients needed to prepare My Japanese gyoza:
- Use 250 g of minced pork.
- Prepare 4-5 of stems spring onion.
- Provide 180 g of sweetheart cabbage or Chinese cabbage.
- Provide 1 clove of garlic (finely chopped or grated).
- Use 1 tsp of ginger (finely chopped or grated).
- You need 1/3 tsp of salt.
- Take 2-3 pinch of black pepper.
- Prepare 1 of heaped tsp Chinese chicken soup stock.
- Use 1 tbsp of soy sauce.
- Prepare 2 tbsp of Chinese cooking wine.
- You need 1.5 tbsp of sesame oil.
- Use 1 tsp of Chinese mixed spice (optional).
- Use 30 of gyoza skins (You can get it from Chinese shop or other Asian shop).
- Provide 2-3 tsp of corn flower (optional).
- Use of Sesame oil for a finish touch.
- Take of 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..
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