Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, my secret recipe for restaurant-quality gyoza. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
My Secret Recipe for Restaurant-quality Gyoza is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. My Secret Recipe for Restaurant-quality Gyoza is something that I’ve loved my entire life. They are nice and they look wonderful.
Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. A traditional, authentic Japanese Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video Watch the recipe video and you'll be a Gyoza-Wrapping-Master in no time.
To begin with this recipe, we have to prepare a few components. You can have my secret recipe for restaurant-quality gyoza using 14 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make My Secret Recipe for Restaurant-quality Gyoza:
- Prepare 500 grams Pork mince
- Make ready 3 leaves Cabbage
- Get 3 leaves Chinese cabbage
- Get 1 bunch Garlic chives
- Make ready 1/2 Onion
- Prepare 1 Green onion
- Prepare 1 tbsp Sake
- Take 2 tbsp Oyster sauce
- Make ready 2 tbsp Sesame oil
- Take 1 small peice Ginger
- Get 1 to 2 cloves Garlic
- Make ready 1 Pepper
- Prepare 2 tbsp Katakuriko
- Make ready 1 as required Gyoza skins
If you can find Chinese chives. Juicy on the inside, crispy and golden brown on the outside, this Gyoza recipe serves up Japanese pan-fried dumplings. A popular weeknight meal as well as a great. Learn to make these authentic Japanese meat or vegetable dumplings, known as yaki gyoza, with our step-by-step guide.
Instructions to make My Secret Recipe for Restaurant-quality Gyoza:
- Chop cabbage and Chinese cabbage finely. Sprinkle salt and set aside. Squeeze out excess water (you can use a food processor if you prefer).
- Chop green onion, garlic chives and onion. Mix with the ingredients from Step 1 and katakuriko. Stir well.
- In a different bowl, combine the pork mince, grated garlic and chopped ginger.
- Add Step 3 to Step 2 then add sake, oyster sauce, sesame oil and pepper. Stir well.
- The best way to wrap the filling with the skins is press in the middle first and make 3 pleats each on both sides. In this way, you will wrap many very quickly.
- I make them in bulk and freeze half. Freeze completely first, taking care so they don't stick to each other. After this, put them in a well-sealed bag.
- Heat a large portion of oil in a frying pan.
- As in this photo when the bottoms of gyoza are golden-brown, go ahead and steam them.
- When you make "wings" on the gyoza, add flour to the water for steaming. I dissolve one tablespoon of flour in 100 ml of water.
- Cover with a lid and steam for about five minutes.
- Uncover and evaporate the excess water in the frying pan to make the gyoza very crispy. This takes about two to three minutes.
- Look at the crispy wings around the gyoza!! The wings give them a very nice texture and taste.
Set aside while you cook the rest. Shrimp gyoza (Japanese dumplings) is a potsticker with a shrimp and vegetable filling that is pan fried and served with citrus soy sauce. This recipe for shrimp gyoza is lighter when compared to some of the more traditional ground meats. This recipe includes directions to make the wrappers. Or you can use refrigerated wonton wrappers from the produce section.
So that is going to wrap this up for this exceptional food my secret recipe for restaurant-quality gyoza recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
