Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, juicy & crispy meat gyoza dumplings. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Juicy & Crispy Meat Gyoza Dumplings is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Juicy & Crispy Meat Gyoza Dumplings is something that I’ve loved my entire life. They are nice and they look fantastic.
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To get started with this particular recipe, we must prepare a few components. You can cook 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 Pork mince
- Get Chicken soup stock powder
- Prepare Soy sauce
- Take leaves Chinese cabbage
- Make ready Salt
- Make ready Garlic chives
- Get Japanese leek
- Prepare piece Ginger
- Prepare Garlic
- Take Sesame oil
- Make ready Sake
- Get Oyster sauce
- Get Pepper
- Make ready 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 is going to wrap it up for this exceptional food juicy & crispy meat gyoza dumplings recipe. Thanks so much for your time. I am sure that you can 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
