簡単手作り ★餃子の具★ 
Easy Homemade ★Gyoza Filling★
Delicious and easy is my motto!
Use this as a base and adjust to your liking♪ Featured on 2012.7.13♪
The story behind this recipe
I love gyoza♪ But I find frozen ones a bit scary, so I decided to make them myself...
After many trials and errors, I finally reached a taste I love.
This recipe aims for an easy-to-understand mix. Use this as a base and adjust the seasonings to your preference.
Easy Homemade ★Gyoza Filling★
Delicious and easy is my motto!
Use this as a base and adjust to your liking♪ Featured on 2012.7.13♪
The story behind this recipe
I love gyoza♪ But I find frozen ones a bit scary, so I decided to make them myself...
After many trials and errors, I finally reached a taste I love.
This recipe aims for an easy-to-understand mix. Use this as a base and adjust the seasonings to your preference.
Cooking Instructions
- 1
Chop the cabbage finely (I used a food processor for convenience, but be careful not to chop too finely or it will lose texture!)
- 2
Chop the chives into 1/4 inch pieces and finely chop the green onion.
Grate the ginger and garlic.
- 3
Sprinkle salt and pepper over the ground meat and knead well. Once it becomes sticky, add the cabbage, chopped garlic, and grated ginger, and knead further.
- 4
Add all the ○ seasonings and knead well again, then add the chives and green onion and mix roughly.
And it's done♪
- 5
Wrap with homemade or store-bought wrappers.
For wrapper instructions, see 'Easy Homemade! ★Gyoza Wrappers★'
- 6
Arrange on a tray dusted with flour. If you're cooking them immediately, dust off some of the flour before cooking to prevent burning.
- 7
Cook the gyoza.
For crispy and juicy gyoza, see '★How to Cook Gyoza (Crispy and Juicy!)'
- 8
Homemade means peace of mind!
Enjoy your easy and delicious gyoza♪
(*^。^*)
- 9
★Advice 1
It's a bit of work, but using fresh garlic and ginger is definitely tastier!
- 10
★Advice 2
Instead of cooking and eating the gyoza right away, freeze them first and let them rest for a much better taste!
- 11
2012.7.13
Featured! Thank you to everyone who made it!
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