Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, juicy & crispy meat gyoza dumplings. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Juicy & Crispy Meat Gyoza Dumplings is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Juicy & Crispy Meat Gyoza Dumplings is something that I’ve loved my whole life.
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To begin with this particular recipe, we have to 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:
- Make ready Pork mince
- Get Chicken soup stock powder
- Make ready Soy sauce
- Make ready leaves Chinese cabbage
- Take Salt
- Make ready Garlic chives
- Get Japanese leek
- Take piece Ginger
- Make ready Garlic
- Get Sesame oil
- Get Sake
- Prepare Oyster sauce
- Prepare Pepper
- Take large-sized Gyoza dumpling skins
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Steps 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 pork 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.
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So that’s going to wrap it up for this special food juicy & crispy meat gyoza dumplings recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
