Recipe of Super Quick Homemade The Best Tasting Gyoza...Guaranteed! (2013 Edition)
Hello everybody, it is Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Steps to Make Quick The Best Tasting Gyoza...Guaranteed! (2013 Edition). It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from The Best Tasting Gyoza...Guaranteed! (2013 Edition), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare The Best Tasting Gyoza...Guaranteed! (2013 Edition) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make The Best Tasting Gyoza...Guaranteed! (2013 Edition) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook The Best Tasting Gyoza...Guaranteed! (2013 Edition) using 18 ingredients and 12 steps. Here is how you cook that.
I have tried a lot of gyoza recipes over the past 10 years. My favorite type are made with the usual ingredients and have a rich and juicy flavour.
I try a lot of recipes every weekend but this recipe is my family's favorite. They always end up fighting to get the last one.
-This recipe has the best ratio of cabbage and pork mince. You will taste the sweet juiciness of the cabbage. Don't drain the excess moisture from the cabbage!
-You can use Chinese chicken stock or Weipa.
-Use your favorite gyoza skins. I like springy textured ones. For 4 servings. Recipe by Shumatsu ryouri daijin
Ingredients and spices that need to be Prepare to make The Best Tasting Gyoza...Guaranteed! (2013 Edition):
- 300 grams Pork mince
- 2 pinch A: Salt
- 4 cloves, chopped A: Garlic
- 1 tsp A: Ginger, grated
- 8 chopped Garlic chives
- 500 grams, chopped Cabbage
- 3 tbsp B: Sake (or Shaoxing wine)
- 2 tbsp B: Soy sauce
- 1 tbsp B: Oyster sauce
- 2 tbsp B: Vegetable oil
- 1 tbsp B: Katakuriko
- 1 tbsp B: Chinese chicken stock powder (or salt)
- 20 ml For the dipping sauce: Vinegar
- 40 ml For the dipping sauce: Soy sauce
- 10 ml For the dipping sauce: Mirin
- 1 large packet Gyoza skins
- 2 tbsp Sesame oil for frying
- 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!
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