Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, gyoza (japanese potsticker). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Gyoza (Japanese Potsticker) is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Gyoza (Japanese Potsticker) is something that I have loved my entire life.
Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great. Gyoza are the Japanese version of a jiaozi, or Chinese potstickers. This version is pan fried but they work well deep fried or steamed too. A traditional, authentic Japanese Gyoza recipe!
To get started with this particular recipe, we have to prepare a few components. You can cook gyoza (japanese potsticker) using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Gyoza (Japanese Potsticker):
- Prepare 1 1/2 cups green cabbage, very finely chopped
- Make ready 1 tsp salt, separated
- Get 500 g ground mince beef
- Get 1 cup garlic chives, finely chopped
- Get 1 garlic cloves, crushed
- Make ready 1 tsp ginger, grated
- Make ready 1 tsp sesame oil
- Get 1 tbsp cornstarch / corn flour
- Get 2 tsp soy sauce
- Get 1 tsp cornflour (cornstarch) - for tray
- Prepare 40-45 round wonton (gyoza) wrappers
- Get 3 tbsp vegetable oil (or other cooking oil)
And so much of what was on the grocery store shelves was unfamiliar to me. Japanese gyoza do have some general, subtle differences from potstickers. They are usually made from pre-fabricated wrappers that are thinner, smaller, and more delicate, and the filling is more finely. Gyoza, or potsticker, is the Japanese version of the Chinese dumpling.
Instructions to make Gyoza (Japanese Potsticker):
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. - Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.
- Plate and serve.
- Please don't forget to tag @appetizing.adventure on Instagram if you try this recipe!
They are usually made from pre-fabricated wrappers that are thinner, smaller, and more delicate, and the filling is more finely. Gyoza, or potsticker, is the Japanese version of the Chinese dumpling. Unlike wontons, the gyoza dumpling wrappers are slightly thicker and have a chewier texture which goes great with the filling. Just because you're low carbing keto-ing it doesn't mean you can't enjoy yourself some Japanese potstickers / gyoza! We made this recipe to cut out all the carbs but keep the authentic taste of a.
So that’s going to wrap this up with this special food gyoza (japanese potsticker) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
