Hi, I’m Marie. Today, we’re going to prepare gyoza bread using shiso soy sauce recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Gyoza Bread Using Shiso Soy Sauce Recipe
Gyoza Bread Using Shiso Soy Sauce is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Gyoza Bread Using Shiso Soy Sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook gyoza bread using shiso soy sauce using 22 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Gyoza Bread Using Shiso Soy Sauce:
- Prepare For the bread dough:
- Take 150 grams Cake flour
- Take 50 grams Bread flour
- Make ready 1 tbsp Sugar
- Take 1 tbsp Sesame oil
- Prepare 1 tsp Dry yeast
- Prepare 1/3 tsp plus Salt
- Take 110 ml Lukewarm water
- Make ready For the gyoza filling:
- Make ready 150 grams Minced
- Take 1 1/2 tbsp Soy sauce with shiso leaves and garlic
- Prepare 1 tbsp
- Prepare 1/4 tsp Salt
- Get 1 piece Grated ger
- Prepare 1 dash Pepper
- Get 1 tsp Sesame oil
- Take 1/2 bunch Finely chopped Chinese chives
- Make ready 10 cm Finely chopped green onion or Japanese leek
- Make ready 2 tbsp Chopped bamboo shoots (or lotus root is good too)
- Make ready 8 leaves The shiso leaves from the shiso-garlic soy sauce
- Prepare 1 The garlic from the shiso-garlic soy sauce
- Prepare 1 Vegetable oil
Steps to make Gyoza Bread Using Shiso Soy Sauce:
- This is Cookpad user Rinrin’s "Shiso-garlic soy sauce".
- Mix all the gyoza filling ingredients together, and divide into 8 portions.
- Put all the bread dough ingredients in another bowl and mix and knead it together. Form into a ball and leave to rise for 30 minutes. Alternatively, use a bread machine on the dough-kneading setting until the 1st rising is done. Roll the dough out into a 30 cm long rope, and divide into 8 portions. Each portion should weigh about 40 g.
- Take the shiso leaves in the soy sauce, and pat them dry with paper towels.
- Flatten out piece of dough into an about 10 cm diameter circle. Line each circle with a shiso leaf, top with the gyoza filling from Step 2 as well as some of the garlic in the soy sauce, and wrap it up as you would a gyoza dumpling.
- Cover the wrapped rolls with a tightly wrung out moistened kitchen towel, and leave for the 2nd rising for about 20 minutes. You can let the rolls rise in a frying pan or a non-stick pan, and then just start cooking them!
- Put some vegetable oil in a frying pan, and brown the bottoms of the rolls over high heat. Add 80 ml of water and cover with a lid immediately. Steam-cook the rolls (4 minutes for 4 of them). Take the lid off when there’s no moisture left in the pan, and keep cooking until the bottoms are crisp and dried out.
- These are already well flavored, but you can optionally serve them with more shiso-garlic soy sauce, ra-yu, or Japanese mustard. My family loves these!
- I made 8 pieces this time, but you can make them smaller and pan fry them as you would regular gyoza dumplings!
So that is going to wrap it up with this special dish gyoza bread using shiso soy sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
