Hello, I’m Laura. Today, I will show you a way to prepare juicy & crispy meat gyoza dumplings recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Juicy & Crispy Meat Gyoza Dumplings Recipe
Juicy & Crispy Meat Gyoza Dumplings is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Juicy & Crispy Meat Gyoza Dumplings is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have juicy & crispy meat gyoza dumplings using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Juicy & Crispy Meat Gyoza Dumplings:
- Prepare 150 grams mince
- Get 3 tbsp Chicken soup stock powder
- Get 1 tbsp Soy sauce
- Prepare 4 small leaves Chinese cabbage
- Prepare 1 tsp Salt
- Get 1/2 bunch Garlic chives
- Prepare 1/2 Japanese leek
- Get 1 small piece Ginger
- Take 1 clove Garlic
- Take 3 tbsp Sesame oil
- Take 1 tbsp
- Prepare 1 tbsp Oyster sauce
- Prepare 1 Pepper
- Take 20 large-sized Gyoza dumpling skins
Instructions to make Juicy & Crispy Meat Gyoza Dumplings:
- Add soy sauce and Chinese chicken stock powder (if you dissolve in hot water, use once it cools down) and mix well until the mixture becomes elastic. Cover with cling film and leave to rest in the fridge for about 1 to 2 hours.
- Chop the Chinese cabbage roughly and rub with 1 teaspoon of salt. Squeeze the excess moisture gently. Chop the garlic chives and grate the ginger and garlic.
- Combine all the ingredients, seasonings, sesame oil and mince. Divide into 20 portions and wrap in the gyoza skins. Dissolve 2 teaspoons of flour in a little water first and add 1/4 cup of hot water.
- Heat vegetable oil in a frying pan and turn off the heat. Place the gyoza. Turn the heat to medium-high and drizzle the flour dissolved in hot water. Cover a lid and fry for 4 to 5 minutes. In this photo, I fried the gyoza with spinach. The flour might look like glue but don’t worry. Do not add more water.
- When the skins start to brown (if they don’t look crispy, uncover and turn up the heat to high. Evaporate excess water in the pan), add 1 tablespoon of vegetable oil from the side of the frying pan to crisp the skins. Cover and fry for 2 to 3 minutes.
- This looks very crispy. I used a 20 cm frying pan. I also used sifted flour without lumps and dissolved 2 teaspoons of it in 50 ml water.
So that’s going to wrap it up with this distinctive dish juicy & crispy meat gyoza dumplings recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
