Recipe Gyoza (Japanese Pan-Fried Dumplings) : Delicious and Easy For You To Try

Recipe Gyoza (Japanese Pan-Fried Dumplings) : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Gyoza (Japanese Pan-Fried Dumplings). You are currently reading Recipe Gyoza (Japanese Pan-Fried Dumplings) : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother Rie been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 150 g ground pork
2. 1/4 head cabbage (chopped coarsely)
3. 1/2 bunch nira (chinese chives) (chopped)
4. 1/4 onion (minced and dust them with potato starch)
5. 2 tbsp potato starch for coating onion
6. 10 g ginger (ground)
7. 30 dumpling skin
8. 2 tbsp sake ①
9. 2 tbsp sake ②
10. 1 tbsp sugar
11. 1 tbsp soy sauce
12. 1 tbsp sesame oil ①
13. Few drops chili oil
14. Salt and pepper
15. 1 tbsp vegetable oil
16. 1 tbsp sesame oil ②

Preparation steps:

1. Place ground pork, ginger, sake ①, sugar, soy sauce, salt and pepper in a bowl and knead well.

2. Add chili oil, sake ② and keep kneading well. (Don't mix vegetables yet)

3. Mix meat and all vegetables lightly. (Don't stir to much) Add sesame oil ① and combine.

4. Spread the dumpling skin, scoop the step ③'s mixture onto a skin with a spoon. Fold in half and make pleats in the edges and wrap tightly.

5. Heat the vegetable oil in a pan, and put the dumplings in a circle. When the dumplings turned brown, pour in 120cc hot water and cook with a lid over high heat until the liquid is almost gone.

   

6. To finish it off, pour sesame oil ② from the edge of the pan to inside and cook until the bottom of the dumplings get crisp on one side.

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