Gyoza Bread Using Shiso Soy Sauce

Name: Gyoza Bread Using Shiso Soy Sauce
Yield: 8 servings
Cuisine: American
Ingredients: 150 grams Cake flour; 50 grams Bread flour; 1 tbsp Sugar; 1 tbsp Sesame oil; 1 tsp Dry yeast; 1/3 tsp plus Salt; 110 ml Lukewarm water; 150 grams Minced pork; 1 1/2 tbsp Soy sauce with shiso leaves and garlic; 1 tbsp Sake; 1/4 tsp Salt; 1 piece Grated ginger; 1 dash Pepper; 1 tsp Sesame oil; 1/2 bunch Finely chopped Chinese chives; 10 cm Finely chopped green onion or Japanese leek; 2 tbsp Chopped bamboo shoots (or lotus root is good too); 8 leaves The shiso leaves from the shiso-garlic soy sauce; 1 The garlic from the shiso-garlic soy sauce; 1 Vegetable oil

cookpad.japan @cookpad_jp

I often add shiso leaves to gyoza dumplings, but I wanted to add Rinrin's shiso-garlic soy sauce to gyoza filling. I tried making "oyaki" style breads with the filling, and the results were really delicious!

The filling is delicious if you add shiitake mushrooms, canned tuna, cellophane noodles and so on too.
-Be sure to seal the edges well after filling the dough.
-Please adjust the amount of water added when steam-cooking the breads as well as the cooking time as needed.
-Warm up any leftover cold bread in an oven or toaster oven and they'll be just as tasty. For 8 pieces. Recipe by Renbasu

cookpad.japan @cookpad_jp

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Ingredients

8 servings

For the bread dough:
150 gramsCake flour
50 gramsBread flour
1 tbspSugar
1 tbspSesame oil
1 tspDry yeast
1/3 tspplus Salt
110 mlLukewarm water
For the gyoza filling:
150 gramsMinced pork
1 1/2 tbspSoy sauce with shiso leaves and garlic
1 tbspSake
1/4 tspSalt
1 pieceGrated ginger
1 dashPepper
1 tspSesame oil
1/2 bunchFinely chopped Chinese chives
10 cmFinely chopped green onion or Japanese leek
2 tbspChopped bamboo shoots (or lotus root is good too)
8leaves The shiso leaves from the shiso-garlic soy sauce
1The garlic from the shiso-garlic soy sauce
1Vegetable oil

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Steps

1

This is Cookpad user Rinrin's "Shiso-garlic soy sauce".
2

Mix all the gyoza filling ingredients together, and divide into 8 portions.
3

Put all the bread dough ingredients in another bowl and mix and knead it together. Form into a ball and leave to rise for 30 minutes. Alternatively, use a bread machine on the dough-kneading setting until the 1st rising is done. Roll the dough out into a 30 cm long rope, and divide into 8 portions. Each portion should weigh about 40 g.
4

Take the shiso leaves in the soy sauce, and pat them dry with paper towels.
5

Flatten out piece of dough into an about 10 cm diameter circle. Line each circle with a shiso leaf, top with the gyoza filling from Step 2 as well as some of the garlic in the soy sauce, and wrap it up as you would a gyoza dumpling.
6

Cover the wrapped rolls with a tightly wrung out moistened kitchen towel, and leave for the 2nd rising for about 20 minutes. You can let the rolls rise in a frying pan or a non-stick pan, and then just start cooking them!
7

Put some vegetable oil in a frying pan, and brown the bottoms of the rolls over high heat. Add 80 ml of water and cover with a lid immediately. Steam-cook the rolls (4 minutes for 4 of them). Take the lid off when there's no moisture left in the pan, and keep cooking until the bottoms are crisp and dried out.
8

These are already well flavored, but you can optionally serve them with more shiso-garlic soy sauce, ra-yu, or Japanese mustard. My family loves these!
9

I made 8 pieces this time, but you can make them smaller and pan fry them as you would regular gyoza dumplings!