Recipe of Juicy Pan-fried Gyoza Dumplings

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, juicy pan-fried gyoza dumplings. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Juicy Pan-fried Gyoza Dumplings is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Juicy Pan-fried Gyoza Dumplings is something which I have loved my entire life. They’re nice and they look wonderful.

Recipe of Juicy Pan-fried Gyoza Dumplings

To begin with this recipe, we must prepare a few components. You can have juicy pan-fried gyoza dumplings using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Juicy Pan-fried Gyoza Dumplings:

1. Make ready 150 grams without the core Cabbage
2. Get 1/3 bunch Chinese chives
3. Get 150 grams Ground pork (I recommend a fatty portion)
4. Prepare 1 Egg
5. Take 1 tsp Chinese soup stock base
6. Prepare 1 tsp Soy sauce
7. Get 1 tsp Sesame oil
8. Take 1/2 tsp Salt
9. Take 1/2 tsp Grated garlic
10. Get 20 Gyoza skins (large)

Instructions

Steps to make Juicy Pan-fried Gyoza Dumplings:

1. Roughly chop the cabbage, and finely chop the chives. Put both into a bowl. Add all the other ingredients except for the gyoza skins, knead and mix together.
2. Wrap the filling in the skins (be generous with the filling). Put a piece of plastic wrap on a work surface or dust with flour, and line the formed dumplings on top.
3. Heat a frying pan with vegetable oil. Line up the gyoza dumplings in the pan. (You don't have to brown them at this point). Once the dumplings are in the pan…
4. Add 100 ml of water (if you want to make "wings," dissolve 2 teaspoons of flour in the water first) to the pan, cover with a lid, lower the heat a bit and cook for 4 to 5 minutes.
5. When the dumplings have plumped up, the skins should be translucent enough so that you can see water inside the dumplings boiling away. Make sure that almost all the water in the pan has evaporated…
6. …then drizzle in vegetable or sesame oil, raise the heat a bit, and crisp up the bottom of the dumplings and the "wings." Lift up and peek at the edges to make sure the bottoms are browned. If they look crispy and golden, they're done.
7. To freeze them: Line a shallow container with plastic wrap and put the gyoza dumplings in a single layer on top. Put in the freezer. When the surface is hard and frozen, transfer to plastic bags and put back in the freezer. They are uncooked and don't last that long, so use them up quickly.
8. To defrost or thaw them: Just cook them as you would freshly made dumplings. Make sure the dumplings reach the stage described in Step 5. If the insides are still cold they will be awful.
9. If you are going to make the skins yourself, see- "Ultra-Easy Gyoza Skins"

As simple as that Recipe of Juicy Pan-fried Gyoza Dumplings

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

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