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Best Recipe: My Japanese gyoza

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My Japanese gyoza, We need prepare 16 Ingredients And 11 Steps

Ok now Cooking Direction Of My Japanese gyoza

My Japanese gyoza You can cook My Japanese gyoza by using 16 ingredients and 11 steps. Here is how you cook My Japanese gyoza.

Ingredients of My Japanese gyoza

  1. You need to prepare 250 g of minced pork.
  2. Prepare 4-5 of stems spring onion.
  3. You need to prepare 180 g of sweetheart cabbage or Chinese cabbage.
  4. You need to prepare 1 clove of garlic (finely chopped or grated).
  5. You need to prepare 1 tsp of ginger (finely chopped or grated).
  6. Prepare 1/3 tsp of salt.
  7. You need to prepare 2-3 pinch of black pepper.
  8. Prepare 1 of heaped tsp Chinese chicken soup stock.
  9. You need to prepare 1 tbsp of soy sauce.
  10. Prepare 2 tbsp of Chinese cooking wine.
  11. You need to prepare 1.5 tbsp of sesame oil.
  12. Prepare 1 tsp of Chinese mixed spice (optional).
  13. You need to prepare 30 of gyoza skins (You can get it from Chinese shop or other Asian shop).
  14. Prepare 2-3 tsp of corn flower (optional).
  15. Prepare of Sesame oil for a finish touch.
  16. Prepare of soy sauce and vinegar (1:1) for dipping sauce.

My Japanese gyoza instructions

  1. Mix well all the seasoning from garlic to Chinese spice with minced pork until it becomes sticky..
  2. Chop cabbage and spring onion into small pieces.
  3. 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).
  4. 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..
  5. Fold it in half and pinch the top. Then make pleats each sides..
  6. The other side too..
  7. .
  8. 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..
  9. 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..
  10. Turn the heat off, loosen the gyoza, cover with a plate and flip it upside down to serve..
  11. Mix soy sauce and vinegar for dipping sauce..

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