Steps to Prepare Favorite Juicy & Crispy Meat Gyoza Dumplings
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Recipe of Ultimate Juicy & Crispy Meat Gyoza Dumplings. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Juicy & Crispy Meat Gyoza Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Juicy & Crispy Meat Gyoza Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Juicy & Crispy Meat Gyoza Dumplings using 14 ingredients and 6 steps. Here is how you cook that.
I saw a similar recipe in a magazine. In that recipe, the gyoza didn't have garlic, garlic chives or oyster sauce but was seasoned with Chinese chicken stock powder and doubled amount of Japanese leek. I prefer my seasonings on the strong side (though I try not to have it on the day before my massage appointments). The top photo shows how I fried 20 gyoza in one go, so you can't see the gyoza wings very well. Even if you don't make the wings, the bottoms will be crispy and good. If you want to gyoza wings, make 2 lines of 5 in the frying pan and fry in two batches. In that case, double the amount of flour dissolved in water. You might see lump-free (no-sift) flour sold in shops, so if you get hold of that, you can just dissolve it in water instead of hot water. For 20, using large-sized gyoza skins. Recipe by demel_chocola
Ingredients and spices that need to be Make ready to make Juicy & Crispy Meat Gyoza Dumplings:
- 150 grams Pork mince
- 3 tbsp Chicken soup stock powder
- 1 tbsp Soy sauce
- 4 small leaves Chinese cabbage
- 1 tsp Salt
- 1/2 bunch Garlic chives
- 1/2 Japanese leek
- 1 small piece Ginger
- 1 clove Garlic
- 3 tbsp Sesame oil
- 1 tbsp Sake
- 1 tbsp Oyster sauce
- 1 Pepper
- 20 large-sized Gyoza dumpling skins
Steps to make to make Juicy & Crispy Meat Gyoza Dumplings
- Add soy sauce and Chinese chicken stock powder (if you dissolve in hot water, use once it cools down) and mix well until the mixture becomes elastic. Cover with cling film and leave to rest in the fridge for about 1 to 2 hours.
- Chop the Chinese cabbage roughly and rub with 1 teaspoon of salt. Squeeze the excess moisture gently. Chop the garlic chives and grate the ginger and garlic.
- Combine all the ingredients, seasonings, sesame oil and pork mince. Divide into 20 portions and wrap in the gyoza skins. Dissolve 2 teaspoons of flour in a little water first and add 1/4 cup of hot water.
- Heat vegetable oil in a frying pan and turn off the heat. Place the gyoza. Turn the heat to medium-high and drizzle the flour dissolved in hot water. Cover a lid and fry for 4 to 5 minutes. In this photo, I fried the gyoza with spinach. The flour might look like glue but don't worry. Do not add more water.
- When the skins start to brown (if they don't look crispy, uncover and turn up the heat to high. Evaporate excess water in the pan), add 1 tablespoon of vegetable oil from the side of the frying pan to crisp the skins. Cover and fry for 2 to 3 minutes.
- This looks very crispy. I used a 20 cm frying pan. I also used sifted flour without lumps and dissolved 2 teaspoons of it in 50 ml water.
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So that's going to wrap this up for this special food How to Make Speedy Juicy & Crispy Meat Gyoza Dumplings. Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!