Gyoza Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Skin:
All purpose flour ½ cup
Bread flour ½ cup
Sault ¼ tsp
Hot water (170F) 1/3 cup
Inside:
Ground pork ¼ lb
Ground beef ½ lb
Shredded cabbage 1 cup
Minced garlic 1
Green onion ¼ cup
Minced ginger 1 tbs
Egg 1 large
Sault & pepper
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Directions: |
Directions:How to Make Gyoza Skins
1. Mix all purpose flour and bread flour
2. Add 1/3 hot water
3. Mix all well
4. Wrap the dough/ball tightly in cling wrap and rest at least 30 minutes
5. Make Dough to thin (suggestion/use Kitchen Aid pasta machine; level 6)
6. Use circle shape (about 3 inch in diameter) **use corn starch on the skin to avoid sticking together
How to Make Inside Gyoza
1. Mix all ingredient in a large bawl
Cooking
1. Wrap inside ingredient in the Gyoza wrap
2. Heat up non stick pan with medium heat
3. Put oil (1 Tbs) in the pan
4. Place Gyoza in the pan and fried for 2 to 3 minuets
5. Add 3 Tbs water in the pan and place a lid on turn to small heat
6. About 5 minuets remove the lid
7. Fired another 1 to 2 minutes until it is done |
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Number Of
Servings: |
Number Of
Servings:5 ~ 10 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Dipping sauce suggestion:
Soy sauce + Whit vinegar + spicy oil
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