Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, jaw-dropping gyoza dumplings. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Jaw-dropping Gyoza Dumplings is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Jaw-dropping Gyoza Dumplings is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have jaw-dropping gyoza dumplings using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Jaw-dropping Gyoza Dumplings:

Take 100 grams Minced pork
Prepare 1 bunch Garlic chives
Make ready 3 leaves Cabbage
Get 1 small piece Ginger
Take 1 clove Garlic
Take 1 tbsp Oyster sauce
Make ready 1 tbsp Sake
Prepare 1 tbsp Soy sauce
Make ready 1 tbsp Sesame oil
Get 1/2 tsp Salt
Get 1 Pepper
Take Gyoza dumpling skin ingredients:
Take 400 ml Cake flour
Make ready 150 ml Boiling water
Prepare 1 as required Katakuriko for dusting

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Steps to make Jaw-dropping Gyoza Dumplings:

Chop the garlic chives and cabbage leaves roughly. Chop the ginger and garlic finely. Combine these vegetables with the minced pork in a bowl.
Add all the seasonings and mix well for about 5 minutes until the mixture becomes slightly sticky. Leave to rest at room temperature.
How to make gyoza dumpling skins. Put the flour into a bowl and pour in boiling water. Mix roughly with chopsticks. When the dough is cooled down enough to handle, knead the dough for about five minutes until it becomes elastic and smooth.
Divide the smooth dough into two and wrap in cling film. Leave to rest in the fridge for 30 minutes.
Shape the dough into a cylinder roughly 3 cm in diameter and cut into about 10 g portions with a knife. 10 g for larger sizes and 8 g for normal-sized gyoza dumplings.
Roll out the dough into thin circles. Coat the skins with katakuriko so they don't stick to each other.
Wet the edges of the round skin and stuff with the filling, sealing the folded skin together.
When you fry half the gyoza. Heat the frying pan over high heat. Put two tablespoons of vegetable oil and place in the gyoza dumplings. Pour over 100 ml of hot water and cover. Fry for about five minutes over high heat.
After 5 minutes, all the water should have almost evaporated, so drizzle oil on the side of the frying pan. Fry until the gyoza are golden brown, then serve.
P.S.: When you want to have really crispy gyoza, you can make these changes to the gyoza skin recipe: 1 and 1/2 cup of plain flour. 1/2 cup of strong (bread) flour. 150 ml of boiling water. Dumplings made like this are really tasty, too.

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Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a few of these instead!