Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, the best tasting gyoza…guaranteed! (2013 edition). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
The Best Tasting Gyoza…Guaranteed! (2013 Edition) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. The Best Tasting Gyoza…Guaranteed! (2013 Edition) is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook the best tasting gyoza…guaranteed! (2013 edition) using 18 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make The Best Tasting Gyoza…Guaranteed! (2013 Edition):
- Get 300 grams Pork mince
- Prepare 2 pinch A: Salt
- Make ready 4 cloves, chopped A: Garlic
- Prepare 1 tsp A: Ginger, grated
- Get 8 chopped Garlic chives
- Get 500 grams, chopped Cabbage
- Prepare 3 tbsp B: Sake (or Shaoxing wine)
- Prepare 2 tbsp B: Soy sauce
- Prepare 1 tbsp B: Oyster sauce
- Make ready 2 tbsp B: Vegetable oil
- Make ready 1 tbsp B: Katakuriko
- Take 1 tbsp B: Chinese chicken stock powder (or salt)
- Get 20 ml For the dipping sauce: Vinegar
- Make ready 40 ml For the dipping sauce: Soy sauce
- Prepare 10 ml For the dipping sauce: Mirin
- Take 1 large packet Gyoza skins
- Take 2 tbsp Sesame oil for frying
- Take 160 ml Katakuriko slurry (for frying)
Instructions 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’s 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 confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
