Hi, I am Elise. Today, I’m gonna show you how to make jaw-dropping gyoza dumplings recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Jaw-dropping Gyoza Dumplings Recipe
Jaw-dropping Gyoza Dumplings is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Jaw-dropping Gyoza Dumplings is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook jaw-dropping gyoza dumplings using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Jaw-dropping Gyoza Dumplings:
- Get 100 grams Minced
- Get 1 bunch Garlic chives
- Take 3 leaves Cabbage
- Get 1 small piece ger
- Make ready 1 clove Garlic
- Make ready 1 tbsp Oyster sauce
- Make ready 1 tbsp
- Prepare 1 tbsp Soy sauce
- Take 1 tbsp Sesame oil
- Make ready 1/2 tsp Salt
- Make ready 1 Pepper
- Make ready Gyoza dumpling skin ingredients:
- Prepare 400 ml Cake flour
- Make ready 150 ml Boiling water
- Get 1 as required Katakuriko for dusting
Steps to make Jaw-dropping Gyoza Dumplings:
- Chop the garlic chives and cabbage leaves roughly. Chop the ger and garlic finely. Combine these vegetables with the minced in a bowl.
- Add all the seasonings and mix well for about 5 minutes until the mixture becomes slightly sticky. Leave to rest at room temperature.
- How to make gyoza dumpling skins. Put the flour into a bowl and pour in boiling water. Mix roughly with chopsticks. When the dough is cooled down enough to handle, knead the dough for about five minutes until it becomes elastic and smooth.
- Divide the smooth dough into two and wrap in cling film. Leave to rest in the fridge for 30 minutes.
- Shape the dough into a cylinder roughly 3 cm in diameter and cut into about 10 g portions with a knife. 10 g for larger sizes and 8 g for normal-sized gyoza dumplings.
- Roll out the dough into thin circles. Coat the skins with katakuriko so they don’t stick to each other.
- Wet the edges of the round skin and stuff with the filling, sealing the folded skin together.
- When you fry half the gyoza. Heat the frying pan over high heat. Put two tablespoons of vegetable oil and place in the gyoza dumplings. Pour over 100 ml of hot water and cover. Fry for about five minutes over high heat.
- After 5 minutes, all the water should have almost evaporated, so drizzle oil on the side of the frying pan. Fry until the gyoza are golden brown, then serve.
- P.S.: When you want to have really crispy gyoza, you can make these changes to the gyoza skin recipe: 1 and 1/2 cup of plain flour. 1/2 cup of strong (bread) flour. 150 ml of boiling water. Dumplings made like this are really tasty, too.
So that’s going to wrap it up for this exceptional dish jaw-dropping gyoza dumplings recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
