Juicy Fried Gyoza
I love gyoza!
These are rather large gyoza!
The skin is crispy, chewy, and yummy!
For gyoza with "wings" on their wrappers that are stuck together, see. Recipe by Cooking S Papa
Juicy Fried Gyoza
I love gyoza!
These are rather large gyoza!
The skin is crispy, chewy, and yummy!
For gyoza with "wings" on their wrappers that are stuck together, see. Recipe by Cooking S Papa
Cooking Instructions
- 1
Combine the pork and all the filling seasoning ingredients and mix well.
- 2
Add the chicken bone soup and mix well. Let sit for at least 15 minutes.
- 3
Finely chop the green onions and cabbage, sprinkle on 1 teaspoon of salt (amount separate from listed ingredients) and let sit for about 10 minutes. Squeeze out the excess moisture.
- 4
Combine the meat from Step 2, the vegetables from Step 3, and the garlic and finely chopped ginger and mix well. Roughly chop the garlic, finely chop the ginger.
- 5
Once mixed well, transfer to an air-tight container and let sit in the refrigerator. At this time, the entire mixture should weigh about 650 g.
- 6
Make the skins while you wait for the filling to rest in the refrigerator. Mix together the bread flour and cake flour. Mix the salted hot water into the flour 1/3 at a time.
- 7
Once it comes together, put onto a board and knead. Knead well using your body weight.
- 8
Wrap with plastic wrap and let rest. Let rest at room temperature for 20 minutes.
- 9
Divide the dough into 40 pieces and arrange in a shallow container. Cover with a moistened and tightly wrung out towel so that it doesn't dry out.
- 10
Dust your working surface with a good amount of flour and press out the skins. First, press the ball of dough in your hands, then use a small rolling pin to roll it out to about 8 cm diameter circle.
- 11
If you don't dust with flour well enough, the dough will stick to the pan. The skins will also dry easily, so cover with a moistened and wrung out towel. (Be careful not to let the towel touch the skins.)
- 12
Use a spatula to fill the skins with the fillings. About 1 heaping tablespoon per skin (about 15 g). If you don't completely close the skin, the juices will come out.
- 13
Heat a large amount of oil in a frying pan and arrange the gyoza in the pan. Add 500 ml of hot water to the pan, cover with the lid, turn the heat to high, and steam-fry until the moisture is gone.
- 14
When most of the moisture is gone, open the lid and let the remaining moisture evaporate. Finally, add 1 tablespoon of oil, fry until crispy, and it's done!
- 15
If you want all the gyoza to stick together like the picture, fry with 1 heaping tablespoon of flour dissolved in 200 ml of water. See.
https://cookpad.wasmer.app/us/recipes/153079-how-to-cook-gyoza-dumplings-with-wings
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