Juicy Fried Gyoza

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Juicy Fried Gyoza. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Juicy Fried Gyoza is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It's easy, it's quick, it tastes yummy. They are fine and they look wonderful. Juicy Fried Gyoza is something that I've loved my entire life.

Many things affect the quality of taste from Juicy Fried Gyoza, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Juicy Fried Gyoza delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Juicy Fried Gyoza is 40 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Juicy Fried Gyoza using 20 ingredients and 15 steps. Here is how you cook it.

I love gyoza!

These are rather large gyoza!
The skin is crispy, chewy, and yummy!
For gyoza with "wings" on their wrappers that are stuck together, see. Recipe by Cooking S Papa

Ingredients and spices that need to be Make ready to make Juicy Fried Gyoza:

1. 200 grams Ground pork
2. 7 leaves Cabbage
3. 2 Green onions
4. 2 clove Garlic
5. 1 clove Ginger
6. 70 ml Chicken bone soup
7. Filling Seasonings
8. 2 tbsp Oyster sauce
9. 2 tbsp Shaoxing wine
10. 1 tbsp Soy sauce
11. 1 tbsp Lard
12. 1/2 tsp Salt
13. 1 dash Pepper
14. 1 dash Ichimi spice
15. 1 tbsp Sesame oil
16. For the dough:
17. 150 grams Bread (strong) flour
18. 150 grams Cake flour
19. 170 ml Hot water
20. 1 tsp Salt

Instructions to make to make Juicy Fried Gyoza

1. Combine the pork and all the filling seasoning ingredients and mix well.
2. Add the chicken bone soup and mix well. Let sit for at least 15 minutes.
3. Finely chop the green onions and cabbage, sprinkle on 1 teaspoon of salt (amount separate from listed ingredients) and let sit for about 10 minutes. Squeeze out the excess moisture.
4. Combine the meat from Step 2, the vegetables from Step 3, and the garlic and finely chopped ginger and mix well. Roughly chop the garlic, finely chop the ginger.
5. Once mixed well, transfer to an air-tight container and let sit in the refrigerator. At this time, the entire mixture should weigh about 650 g.
6. Make the skins while you wait for the filling to rest in the refrigerator. Mix together the bread flour and cake flour. Mix the salted hot water into the flour 1/3 at a time.
7. Once it comes together, put onto a board and knead. Knead well using your body weight.
8. Wrap with plastic wrap and let rest. Let rest at room temperature for 20 minutes.
9. Divide the dough into 40 pieces and arrange in a shallow container. Cover with a moistened and tightly wrung out towel so that it doesn't dry out.
10. Dust your working surface with a good amount of flour and press out the skins. First, press the ball of dough in your hands, then use a small rolling pin to roll it out to about 8 cm diameter circle.
11. If you don't dust with flour well enough, the dough will stick to the pan. The skins will also dry easily, so cover with a moistened and wrung out towel. (Be careful not to let the towel touch the skins.)
12. Use a spatula to fill the skins with the fillings. About 1 heaping tablespoon per skin (about 15 g). If you don't completely close the skin, the juices will come out.
13. Heat a large amount of oil in a frying pan and arrange the gyoza in the pan. Add 500 ml of hot water to the pan, cover with the lid, turn the heat to high, and steam-fry until the moisture is gone.
14. When most of the moisture is gone, open the lid and let the remaining moisture evaporate. Finally, add 1 tablespoon of oil, fry until crispy, and it's done!
15. If you want all the gyoza to stick together like the picture, fry with 1 heaping tablespoon of flour dissolved in 200 ml of water. See.
    
    https://cookpad.com/us/recipes/153079-how-to-cook-gyoza-dumplings-with-wings

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So that's going to wrap it up with this exceptional food Recipe of Perfect Juicy Fried Gyoza. Thanks so much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!