Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, juicy & crispy meat gyoza dumplings. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Juicy & Crispy Meat Gyoza Dumplings is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Juicy & Crispy Meat Gyoza Dumplings is something which I have loved my entire life.
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To begin with this recipe, we must first prepare a few components. You can have juicy & crispy meat gyoza dumplings using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Juicy & Crispy Meat Gyoza Dumplings:
- Make ready 150 grams Pork mince
- Get 3 tbsp Chicken soup stock powder
- Take 1 tbsp Soy sauce
- Take 4 small leaves Chinese cabbage
- Prepare 1 tsp Salt
- Make ready 1/2 bunch Garlic chives
- Make ready 1/2 Japanese leek
- Get 1 small piece Ginger
- Make ready 1 clove Garlic
- Get 3 tbsp Sesame oil
- Get 1 tbsp Sake
- Make ready 1 tbsp Oyster sauce
- Make ready 1 Pepper
- Make ready 20 large-sized Gyoza dumpling skins
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Steps 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 is going to wrap this up for this special food juicy & crispy meat gyoza dumplings recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
