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