[Farmhouse Recipe] Gyoza Dumplings With Wings Recipe by cookpad.japan
Cooking Instructions 1 Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly. 2 Mix the [A] ingredients together very well, kneading it until it turns white and sticky. 3 Mix the cabbage and [A] ingredients together lightly. Don't over-mix at this stage. 4 Wet the edges of the gyoza skins and stuff with the filling. 5 Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat. 6 Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid. 7 When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there's no moisture left in the pan. 1 Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly. 1 Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly. 2 Mix the [A] ingredients together very well, kneading it until it turns white and sticky. 2 Mix the [A] ingredients together very well, kneading it until it turns white and sticky. 3 Mix the cabbage and [A] ingredients together lightly. Don't over-mix at this stage. 3 Mix the cabbage and [A] ingredients together lightly. Don't over-mix at this stage. 4 Wet the edges of the gyoza skins and stuff with the filling. 4 Wet the edges of the gyoza skins and stuff with the filling. 5 Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat. 5 Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat. 6 Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid. 6 Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid. 7 When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there's no moisture left in the pan. 7 When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there's no moisture left in the pan. 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 Rich, Juicy Gyoza with Mixed Mince Easy Fluffy Shumai (Siumai) Dumplings Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Easy and Authentic Shumai Easy Gyoza Dumplings with Crispy Skins and Juicy Insides 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 Rich, Juicy Gyoza with Mixed Mince Easy Fluffy Shumai (Siumai) Dumplings Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Easy and Authentic Shumai Easy Gyoza Dumplings with Crispy Skins and Juicy Insides 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