Pan Fried Gyoza Recipe by cookpad.japan
Cooking Instructions 1 Mince the Chinese cabbage and massage with salt. Set aside for 15 minutes, then squeeze out excess water. 2 Chop the Chinese chives finely. Grate garlic and ginger. 3 Combine the pork, Chinese cabbage, Chinese chives, ★ condiments, garlic, and ginger in a bowl and mix everything together with your hands. 4 Place the filling made in step 3 onto a gyoza skin. Wet the edges with your fingers, and make a few folds as you wrap it up. 5 If you freeze some of the gyoza in a zip-lock bag, it's preservable and very useful. 6 Heat vegetable oil in a frying pan, align the gyoza, and pan-fry until the skin is golden brown. 7 When the bottom of the gyoza turn brown, add boiling water to about 1/4 the height of the gyoza. Cover the pan and steam-fry for 3 to 4 minutes. 8 Remove the lid and let the water evaporate completely. Drizzle in some sesame oil from the edges of the pan. Cook over high heat until crispy, and serve. 1 Mince the Chinese cabbage and massage with salt. Set aside for 15 minutes, then squeeze out excess water. 1 Mince the Chinese cabbage and massage with salt. Set aside for 15 minutes, then squeeze out excess water. 2 Chop the Chinese chives finely. Grate garlic and ginger. 2 Chop the Chinese chives finely. Grate garlic and ginger. 3 Combine the pork, Chinese cabbage, Chinese chives, ★ condiments, garlic, and ginger in a bowl and mix everything together with your hands. 3 Combine the pork, Chinese cabbage, Chinese chives, ★ condiments, garlic, and ginger in a bowl and mix everything together with your hands. 4 Place the filling made in step 3 onto a gyoza skin. Wet the edges with your fingers, and make a few folds as you wrap it up. 4 Place the filling made in step 3 onto a gyoza skin. Wet the edges with your fingers, and make a few folds as you wrap it up. 5 If you freeze some of the gyoza in a zip-lock bag, it's preservable and very useful. 5 If you freeze some of the gyoza in a zip-lock bag, it's preservable and very useful. 6 Heat vegetable oil in a frying pan, align the gyoza, and pan-fry until the skin is golden brown. 6 Heat vegetable oil in a frying pan, align the gyoza, and pan-fry until the skin is golden brown. 7 When the bottom of the gyoza turn brown, add boiling water to about 1/4 the height of the gyoza. Cover the pan and steam-fry for 3 to 4 minutes. 7 When the bottom of the gyoza turn brown, add boiling water to about 1/4 the height of the gyoza. Cover the pan and steam-fry for 3 to 4 minutes. 8 Remove the lid and let the water evaporate completely. Drizzle in some sesame oil from the edges of the pan. Cook over high heat until crispy, and serve. 8 Remove the lid and let the water evaporate completely. Drizzle in some sesame oil from the edges of the pan. Cook over high heat until crispy, and serve. 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 Roasted Garlic & Parmesan Cauliflower Creamy strawberry swirl cheesecake Simple Lamb Chops Stuffed Chicken Breast Pineapple And Apple Juice With Mint Roasted Garlic & Parmesan Cauliflower Creamy strawberry swirl cheesecake Simple Lamb Chops Stuffed Chicken Breast Pineapple And Apple Juice With Mint Grandma's Egg Toast Stir Fried Pork, Shimeji Mushrooms and King Oyster Mushrooms with Oyster Sauce Authentic Chinese at Home: Dan Dan Noodles Spring Onions and Turnip in Soup Microwaved Flower Shumai Soy Sauce Corn and Mayonnaise On Toast Fresh Shiitake Mushroom Tsukudani New Potatoes and Pork Belly Simmered with Gochujang Sweet Potatoes with Butter Soy Sauce Sweet Potatoes Appetizer with Dinner or with Drinks Grandma's Egg Toast Stir Fried Pork, Shimeji Mushrooms and King Oyster Mushrooms with Oyster Sauce Authentic Chinese at Home: Dan Dan Noodles Spring Onions and Turnip in Soup Microwaved Flower Shumai Soy Sauce Corn and Mayonnaise On Toast Fresh Shiitake Mushroom Tsukudani New Potatoes and Pork Belly Simmered with Gochujang Sweet Potatoes with Butter Soy Sauce Sweet Potatoes Appetizer with Dinner or with Drinks