Hakata-Style Gyoza Made with Yakisoba
I tried making a variation of Hakata's gourmet gyoza while still keeping the flavor of Maru-chan yakisoba noodles in the dish as well.
When making the gyoza filling, please add the chives at the end so that they retain their crunch.
When eating, please try the soup as it is to begin with, then add a little of the sauce afterwards. For 4 servings. Recipe by Ikkun mama n
Hakata-Style Gyoza Made with Yakisoba
I tried making a variation of Hakata's gourmet gyoza while still keeping the flavor of Maru-chan yakisoba noodles in the dish as well.
When making the gyoza filling, please add the chives at the end so that they retain their crunch.
When eating, please try the soup as it is to begin with, then add a little of the sauce afterwards. For 4 servings. Recipe by Ikkun mama n
Cooking Instructions
- 1
First, prepare the gyoza ingredients. Break up the Maru-chan yakisoba noodles and chop into small pieces.
- 2
Place the yakisoba noodles and ingredients marked with ○ in a bowl, add the noodle flavoring, and mix well. Add the chives and mix again.
- 3
Wrap the gyoza filling in the skins. Moisten the skins with water (not included in the ingredients) and close the gyoza firmly.
- 4
Simmer the 700 ml of water and all of the soup ingredients in a large frying pan.
- 5
Once the soup has reached a gentle boil, add the gyoza carefully and cook on low heat for about 5 minutes.
- 6
After about 5 minutes, the gyoza will expand a little. Once they have, add the chopped leek and cook for another 2 minutes or so.
- 7
After 2 minutes, turn off the heat and serve up the gyoza in a bowl of your choosing. Serve them up with the sauce on the side.
- 8
This is the yakisoba I used this time.
- 9
The gyoza are also delicious when they're fried.
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