Hello, I’m Laura. Today, I will show you a way to prepare ground meat gyoza dumplings with lots of chrysanthemum greens recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Ground Meat Gyoza Dumplings with Lots of Chrysanthemum Greens Recipe
Ground Meat Gyoza Dumplings with Lots of Chrysanthemum Greens is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Ground Meat Gyoza Dumplings with Lots of Chrysanthemum Greens is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook ground meat gyoza dumplings with lots of chrysanthemum greens using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Ground Meat Gyoza Dumplings with Lots of Chrysanthemum Greens:
- Take 2 bunches Chrysanthemum greens
- Get 400 grams Ground meat
- Prepare 2 pieces Ginger (finely chopped)
- Take 1 tbsp ● Sesame oil
- Prepare 1 ● Salt and pepper
- Get 1 ● Egg
- Prepare 40 Gyoza skins (large size)
Steps to make Ground Meat Gyoza Dumplings with Lots of Chrysanthemum Greens:
- Finely chop the chrysanthemum greens and ginger. Put them in a bowl with the ground meat and the ● ingredients, and mix together very well. Wrap this filling with the gyoza skins.
- Heat the sesame oil in a frying pan, and line up the gyoza dumplings in the pan. When the oil starts to make a popping sound, add water about halfway up the height of the dumplings, put on a lid and let them steam.
- When the water in the pan is almost gone, drizzle in 1 tablespoon of sesame oil, lift up the dumplings from the pan bottom with a spatula and let the sesame oil slide under them. When the dumplings are browned on the bottom, they’re done.
- They look like this inside!
- If you have any filling left over, mix in some katakuriko and pan fry in sesame oil. It’s rather like a jijimi (Korean savory pancake).
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