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Gyoza Recipe

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Gyoza image


This recipe for Gyoza, by , is from The Kanchuk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

shoko kanchuk


All purpose flour cup
Bread flour cup
Sault tsp
Hot water (170F) 1/3 cup

Ground pork lb
Ground beef lb
Shredded cabbage 1 cup
Minced garlic 1
Green onion cup
Minced ginger 1 tbs
Egg 1 large
Sault & pepper

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

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

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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