Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, my secret recipe for restaurant-quality gyoza. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
My Secret Recipe for Restaurant-quality Gyoza is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. My Secret Recipe for Restaurant-quality Gyoza is something which I have loved my whole life. They’re fine and they look wonderful.
To begin 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:
- Prepare 500 grams Pork mince
- Make ready 3 leaves Cabbage
- Prepare 3 leaves Chinese cabbage
- Take 1 bunch Garlic chives
- Prepare 1/2 Onion
- Get 1 Green onion
- Get 1 tbsp Sake
- Take 2 tbsp Oyster sauce
- Make ready 2 tbsp Sesame oil
- Get 1 small peice Ginger
- Prepare 1 to 2 cloves Garlic
- Get 1 Pepper
- Get 2 tbsp Katakuriko
- Make ready 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 pork mince, grated garlic and chopped ginger.
- Add Step 3 to Step 2 then add sake, 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 it up with this exceptional food my secret recipe for restaurant-quality gyoza recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
