Easy Gyoza Dumplings With Crispy Skins And Juicy Insides Recipe by cookpad.japan
Cooking Instructions 1 Finely chop the chives and cabbage. Sprinkle the cabbage with a little salt. 2 Combine the ground meat with the ☆ ingredients. Add the chives and the tightly wrung cabbage, and knead together well. 3 Put a portion of the filling in the middle of a gyoza skin, wet the outside rim of the skin and fold in half, and fold up just one side (about 5 folds) to make the dumplings. 4 Heat a frying pan and add 1 tablespoon of vegetable oil. Line the dumplings in the pan, and cook over medium heat (about 3 minutes). 5 When the bottoms are lightly browned, add enough water to cover about 1/3 up of the dumplings. Put a lid on and let them steam (about 7 minutes). 6 When the gyoza skins are lightly translucent, remove the lid and let the liquid in the pan evaporate. Add 1 tablespoon of sesame oil to the pan and swirl it around to add crispiness and fragrance. 7 Transfer to a serving plate with the browned and crispy side facing up. Serve with soy sauce, vinegar, and ra-yu spicy chili oil to taste! 1 Finely chop the chives and cabbage. Sprinkle the cabbage with a little salt. 1 Finely chop the chives and cabbage. Sprinkle the cabbage with a little salt. 2 Combine the ground meat with the ☆ ingredients. Add the chives and the tightly wrung cabbage, and knead together well. 2 Combine the ground meat with the ☆ ingredients. Add the chives and the tightly wrung cabbage, and knead together well. 3 Put a portion of the filling in the middle of a gyoza skin, wet the outside rim of the skin and fold in half, and fold up just one side (about 5 folds) to make the dumplings. 3 Put a portion of the filling in the middle of a gyoza skin, wet the outside rim of the skin and fold in half, and fold up just one side (about 5 folds) to make the dumplings. 4 Heat a frying pan and add 1 tablespoon of vegetable oil. Line the dumplings in the pan, and cook over medium heat (about 3 minutes). 4 Heat a frying pan and add 1 tablespoon of vegetable oil. Line the dumplings in the pan, and cook over medium heat (about 3 minutes). 5 When the bottoms are lightly browned, add enough water to cover about 1/3 up of the dumplings. Put a lid on and let them steam (about 7 minutes). 5 When the bottoms are lightly browned, add enough water to cover about 1/3 up of the dumplings. Put a lid on and let them steam (about 7 minutes). 6 When the gyoza skins are lightly translucent, remove the lid and let the liquid in the pan evaporate. Add 1 tablespoon of sesame oil to the pan and swirl it around to add crispiness and fragrance. 6 When the gyoza skins are lightly translucent, remove the lid and let the liquid in the pan evaporate. Add 1 tablespoon of sesame oil to the pan and swirl it around to add crispiness and fragrance. 7 Transfer to a serving plate with the browned and crispy side facing up. Serve with soy sauce, vinegar, and ra-yu spicy chili oil to taste! 7 Transfer to a serving plate with the browned and crispy side facing up. Serve with soy sauce, vinegar, and ra-yu spicy chili oil to taste! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken Crispy Gyoza Dumplings with Bean Sprouts and Garlic Chives Rich, Juicy Gyoza with Mixed Mince Easy Fluffy Shumai (Siumai) Dumplings Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Easy and Authentic Shumai Easy, Sweet, and Delicious French Toast Avocado Toast Garlic Pepper Toast Simple Homemade Gyoza with Chinese Chives Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp Crispy Gyoza Dumplings with Bean Sprouts and Garlic Chives Rich, Juicy Gyoza with Mixed Mince Easy Fluffy Shumai (Siumai) Dumplings Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Easy and Authentic Shumai Easy, Sweet, and Delicious French Toast Avocado Toast Garlic Pepper Toast Simple Homemade Gyoza with Chinese Chives Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp