Hello, I am Elise. Today, we’re going to make my secret recipe for restaurant-quality gyoza recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
My Secret Recipe for Restaurant-quality Gyoza Recipe
My Secret Recipe for Restaurant-quality Gyoza is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. My Secret Recipe for Restaurant-quality Gyoza is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have my secret recipe for restaurant-quality gyoza using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make My Secret Recipe for Restaurant-quality Gyoza:
- Make ready 500 grams mince
- Make ready 3 leaves Cabbage
- Make ready 3 leaves Chinese cabbage
- Take 1 bunch Garlic chives
- Prepare 1/2 Onion
- Take 1 Green onion
- Take 1 tbsp
- Get 2 tbsp Oyster sauce
- Get 2 tbsp Sesame oil
- Prepare 1 small peice Ginger
- Make ready 1 to 2 cloves Garlic
- Take 1 Pepper
- Make ready 2 tbsp Katakuriko
- Take 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 mince, grated garlic and chopped ginger.
- Add Step 3 to Step 2 then add , 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.
So that’s going to wrap this up with this distinctive dish my secret recipe for restaurant-quality gyoza recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
