Simple Way to Prepare Perfect My Secret Recipe for Restaurant-quality Gyoza
Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Easiest Way to Prepare Speedy My Secret Recipe for Restaurant-quality Gyoza. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Secret Recipe for Restaurant-quality Gyoza, 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 My Secret Recipe for Restaurant-quality Gyoza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to first prepare a few components. You can cook My Secret Recipe for Restaurant-quality Gyoza using 14 ingredients and 12 steps. Here is how you cook that.
My friend gave me this restaurant's recipe. I changed it a little and made it my family's own. Make the crispy bits around the gyoza if you like. If you steam gyoza with just water you will have normal restaurant-type gyoza.
The key is to follow the recipe. By adding katakuriko to the prepared vegetables, you'll be able to prevent the gyoza skins from getting soggy because the starch flour absorbs their excess moisture. It also gives a smooth texture to the filling. Mix the ginger, garlic and pork mince well and the strong smell of the meat will be well hidden. For about 50. Recipe by catwoman
Ingredients and spices that need to be Make ready to make My Secret Recipe for Restaurant-quality Gyoza:
- 500 grams Pork mince
- 3 leaves Cabbage
- 3 leaves Chinese cabbage
- 1 bunch Garlic chives
- 1/2 Onion
- 1 Green onion
- 1 tbsp Sake
- 2 tbsp Oyster sauce
- 2 tbsp Sesame oil
- 1 small peice Ginger
- 1 to 2 cloves Garlic
- 1 Pepper
- 2 tbsp Katakuriko
- 1 as required Gyoza skins
Instructions to make My Secret Recipe for Restaurant-quality Gyoza
- Chop cabbage and Chinese cabbage finely. Sprinkle salt and set aside. Squeeze out excess water (you can use a food processor if you prefer).
- Chop green onion, garlic chives and onion. Mix with the ingredients from Step 1 and katakuriko. Stir well.
- In a different bowl, combine the pork mince, grated garlic and chopped ginger.
- Add Step 3 to Step 2 then add sake, oyster sauce, sesame oil and pepper. Stir well.
- The best way to wrap the filling with the skins is press in the middle first and make 3 pleats each on both sides. In this way, you will wrap many very quickly.
- I make them in bulk and freeze half. Freeze completely first, taking care so they don't stick to each other. After this, put them in a well-sealed bag.
- Heat a large portion of oil in a frying pan.
- As in this photo when the bottoms of gyoza are golden-brown, go ahead and steam them.
- When you make "wings" on the gyoza, add flour to the water for steaming. I dissolve one tablespoon of flour in 100 ml of water.
- Cover with a lid and steam for about five minutes.
- Uncover and evaporate the excess water in the frying pan to make the gyoza very crispy. This takes about two to three minutes.
- Look at the crispy wings around the gyoza!! The wings give them a very nice texture and taste.
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So that's going to wrap it up with this special food Easiest Way to Make Award-winning My Secret Recipe for Restaurant-quality Gyoza. Thanks so much for reading. I am confident that you will make this at home. There's gonna be interesting food at 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!