Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, the best tasting gyoza…guaranteed! (2013 edition). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
The Best Tasting Gyoza…Guaranteed! (2013 Edition) is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. The Best Tasting Gyoza…Guaranteed! (2013 Edition) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have the best tasting gyoza…guaranteed! (2013 edition) using 18 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make The Best Tasting Gyoza…Guaranteed! (2013 Edition):
- Take 300 grams Pork mince
- Get 2 pinch A: Salt
- Make ready 4 cloves, chopped A: Garlic
- Get 1 tsp A: Ginger, grated
- Get 8 chopped Garlic chives
- Make ready 500 grams, chopped Cabbage
- Make ready 3 tbsp B: Sake (or Shaoxing wine)
- Take 2 tbsp B: Soy sauce
- Take 1 tbsp B: Oyster sauce
- Get 2 tbsp B: Vegetable oil
- Prepare 1 tbsp B: Katakuriko
- Take 1 tbsp B: Chinese chicken stock powder (or salt)
- Make ready 20 ml For the dipping sauce: Vinegar
- Take 40 ml For the dipping sauce: Soy sauce
- Get 10 ml For the dipping sauce: Mirin
- Get 1 large packet Gyoza skins
- Take 2 tbsp Sesame oil for frying
- Take 160 ml Katakuriko slurry (for frying)
Steps to make The Best Tasting Gyoza…Guaranteed! (2013 Edition):
- Put the pork mince and the A seasonings (2 pinches of salt, 4 cloves of garlic, 1 teaspoon of ginger) in a bowl and mix well until smooth.
- For chopping garlic use a garlic press like this. It's handy.
- Add the chopped 8 garlic chives and 500 g of cabbage. (If you use food processor to chop the cabbage it is much easier.)
- Add the B seasonings into the bowl and mix very well. Leave to rest for more than 1 hour. (Do not drain the cabbage's excess moisture.)
- Fill the gyoza skins with the filling. (Place a gyoza skin on your hand, scoop some filling with a butter knife and wrap it with skin. Fold in half and make pleats along the top from right to left.)
- You don't need any extra water to seal the pastries. The filling is moist enough to seal the pastries.
- Pour the katakuriko dissolved in water and cover with a lid right away. Steam for 2 minutes over high heat.
- Grease the electric griddle with sesame oil and arrange the gyoza quickly. Press them gently.
- If you stick four to six gyoza together it will be easier to take them out later after frying.
- Pour over the katakuriko dissolved in water and cover with a lid right away. Steam for 2 minutes over high heat.
- Turn off the heat and let it sit for 2 minutes.
- Uncover the lid and fry over a high heat for two to three minutes until the bottom of the gyoza is crispy golden-brown. Serve!
So that is going to wrap it up with this exceptional food the best tasting gyoza…guaranteed! (2013 edition) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
