Juicy & Crispy Meat Gyoza Dumplings
Juicy & Crispy Meat Gyoza Dumplings

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, juicy & crispy meat gyoza dumplings. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Juicy & Crispy Meat Gyoza Dumplings is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Juicy & Crispy Meat Gyoza Dumplings is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook juicy & crispy meat gyoza dumplings using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Juicy & Crispy Meat Gyoza Dumplings:
  1. Get Pork mince
  2. Make ready Chicken soup stock powder
  3. Take Soy sauce
  4. Get leaves Chinese cabbage
  5. Prepare Salt
  6. Get Garlic chives
  7. Take Japanese leek
  8. Make ready piece Ginger
  9. Prepare Garlic
  10. Take Sesame oil
  11. Prepare Sake
  12. Make ready Oyster sauce
  13. Get Pepper
  14. Take large-sized Gyoza dumpling skins

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Steps to make Juicy & Crispy Meat Gyoza Dumplings:
  1. Add soy sauce and Chinese chicken stock powder (if you dissolve in hot water, use once it cools down) and mix well until the mixture becomes elastic. Cover with cling film and leave to rest in the fridge for about 1 to 2 hours.
  2. Chop the Chinese cabbage roughly and rub with 1 teaspoon of salt. Squeeze the excess moisture gently. Chop the garlic chives and grate the ginger and garlic.
  3. Combine all the ingredients, seasonings, sesame oil and pork mince. Divide into 20 portions and wrap in the gyoza skins. Dissolve 2 teaspoons of flour in a little water first and add 1/4 cup of hot water.
  4. Heat vegetable oil in a frying pan and turn off the heat. Place the gyoza. Turn the heat to medium-high and drizzle the flour dissolved in hot water. Cover a lid and fry for 4 to 5 minutes. In this photo, I fried the gyoza with spinach. The flour might look like glue but don't worry. Do not add more water.
  5. When the skins start to brown (if they don't look crispy, uncover and turn up the heat to high. Evaporate excess water in the pan), add 1 tablespoon of vegetable oil from the side of the frying pan to crisp the skins. Cover and fry for 2 to 3 minutes.
  6. This looks very crispy. I used a 20 cm frying pan. I also used sifted flour without lumps and dissolved 2 teaspoons of it in 50 ml water.

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So that is going to wrap it up for this exceptional food juicy & crispy meat gyoza dumplings recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!