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Hey guys! Today we’re actually going to make a Chinese dish but it’s super popular in Japan! GYOZA!
These dumplings are great as a side dish for things like ramen or on their own! Plus, you can add as many veggies as you want to make them more healthy!
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00:00 Intro
01:04 Preparing The Gyoza Filling
04:15 How to Fold Gyoza
05:55 Cooking Gyoza
07:11 Hane-tsuki Gyoza - Crispy Edges!
08:00 Let’s Eat!
Ingredients (for 20 Gyoza)
- Pre-Made Gyoza Wrappers/Skins
- ¼ cabbage
- ½ onion
- 30g Negi Green Onion
- 30g Nira Garlic Chives
- Clove of Garlic
- 10g Fresh Ginger (or same amount as garlic)
- 18g Soy Sauce
- 15g Sesame Oil (plus more for frying)
How to Make:
- First start off by preparing the vegetables for your Gyoza Tane (mixture) - cut ¼ of a cabbage into small pieces (you can leave some big pieces in for a nicer texture), and finely cut onion, negi green onion and nira garlic chives - add these all to a mixing bowl
- Grate ginger and garlic into the bowl and then add to the other vegetables
- In a separate mixing bowl add 140g of minced pork (I used 70g of a rough mince and 70g fine mince) - mix well.
- Add your vegetables from before and soy sauce, sesame oil and a pinch of salt and pepper, mix those all until thoroughly combined
- Now, take a gyoza wrapper and then place a spoonful of mix slightly off-center to the right on top. Fold the wrapper in half and pinch one end, keep in place with your thumb - use your index fingers to ‘crawl’ up the gyoza making 4-5 folds before securely pinching both ends of the gyoza - repeat for the rest of your mix
- In a frying pan, add a tbsp of sesame oil and while heating to a medium high add your gyoza in a circle pattern
- Wait until all of the Gyoza start to turn a nice golden brown on the bottom and then add 50ml of water, put a lid on the pan and let steam for 3 minutes
- Once the gyoza has steamed for 3 minutes, take off the lid and give the pan a shake to make sure nothing has stuck, then keep frying on medium until all liquid has dissolved
- Take a large plate and place on top of the frying pan, then flip them over
If you want to make hane-tsuki gyoza (gyoza with a crispy crust!)
- Add 5g of flour to the water and mix before steaming your gyoza - once the gyoza has steamed then drizzle with sesame oil
- Enjoy your Gyoza with a simple ‘tare’ sauce - 1:1 soy sauce and vinegar!