Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, gyoza (japanese potsticker). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Gyoza (Japanese Potsticker) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Gyoza (Japanese Potsticker) is something that I’ve loved my entire life.
Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too. This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe.
To get started with this particular recipe, we have to prepare a few ingredients. You can have gyoza (japanese potsticker) using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Gyoza (Japanese Potsticker):
- Get 1 1/2 cups green cabbage, very finely chopped
- Prepare 1 tsp salt, separated
- Make ready 500 g ground mince beef
- Make ready 1 cup garlic chives, finely chopped
- Make ready 1 garlic cloves, crushed
- Get 1 tsp ginger, grated
- Make ready 1 tsp sesame oil
- Prepare 1 tbsp cornstarch / corn flour
- Take 2 tsp soy sauce
- Get 1 tsp cornflour (cornstarch) - for tray
- Take 40-45 round wonton (gyoza) wrappers
- Get 3 tbsp vegetable oil (or other cooking oil)
Gyoza (pronounced "gee-oh-za") are Japanese potstickers filled with ground pork and shredded cabbage and flavored with garlic, ginger and sesame oil. Make your own Japanese potstickers (gyoza) at home. I don't read Japanese, which was part of the problem. And so much of what was on the grocery store shelves was.
Instructions to make Gyoza (Japanese Potsticker):
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. - Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.
- Plate and serve.
- Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!
Just because you're low carbing keto-ing it doesn't mean you can't enjoy yourself some Japanese potstickers / gyoza! Japanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat. Gyoza are a more delicate than the usual potsticker. Japanese gyoza dumplings are super easy to make at home. Plus, they taste better than anything you could buy out on the street or frozen from a store, since you can make use.
So that’s going to wrap this up for this exceptional food gyoza (japanese potsticker) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
