Yaki Gyoza Recipe - Asian Food - The name comes from the pot stickers in China, gyoza it is a skin that is thin and usually shaped smaller. We can buy frozen gyoza packages in the supermarket, but it's actually more fun to make your own with family and friends.
The process of holding quite easily, which is in the fridge, or it could be processed into vegetables. Meanwhile, for a snack or appetizer, we can use the rest of the gyoza skin for wrapping cheese.
The most prominent differences of style Japan gyoza from Chinese style Jiaozi are the rich flavor of garlic, which is less visible in the Chinese version, and the fact that the gyoza Japan very lightly seasoned with salt, soy, and gyoza wrappers that are much thinner. Of course, the Jiaozi vary greatly between regions even in China, so the distinction is not always great.
They are usually served with a soy-based tare sauce seasoned with rice vinegar and/or Rāyu (known as chili oil in the language of the United Kingdom, làyóu (辣油) in China the most common Recipe found is a mixture of minced pork, cabbage, and Nira (Chinese chives), and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly rolled dough skins. In essence, gyōza are similar in shape to pierogi. Essentially, the gyoza is similar in shape to pierogi.
Gyoza can be found in supermarkets and restaurants across Japan. Fried gyoza was sold as a side dish in a lot of ramen and Chinese restaurants.
The most popular preparation method is called Yaki-style stir fried gyoza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed. Then, water is added and the pan with the lid closed, until the top of the gyoza steamed. Other popular methods include hard-boiled Sui-gyōza (水餃子) and deep fried Age-gyōza (揚げ餃子).
Other popular methods include boiled Sui-gyoza (水饺子) and deep fried Age-gyoza (揚げ餃子).
- 20 dumpling gyoza skin sheet/ready to use
- cooking oil
- 100 g minced beef
- 1 leek, finely sliced
- 1 clove garlic, grated
- 1/2 tsp sesame oil
- 1 egg yolk chicken
- 1/2 tsp pepper powder
- 1 tsp salt
How to make a Yaki Gyoza
- If using wonton skins, wonton skin scissors up to 8-10 cm diameter round-shaped.
- Stir all contents to adoan.
- The contents of each of the pieces of gyoza skin with 1 tsp dough contents. Fold so the two folding side circumference then the flap up to the semicircular.
- FRY in hot oil and a lot of yellow, Brown and cooked.
- Lift and drain.