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We hope you got benefit from reading it, now let’s go back to juicy & crispy meat gyoza dumplings recipe. To make juicy & crispy meat gyoza dumplings you only need 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Juicy & Crispy Meat Gyoza Dumplings:
- Get 150 grams Pork mince
- Prepare 3 tbsp Chicken soup stock powder
- Provide 1 tbsp Soy sauce
- Use 4 small leaves Chinese cabbage
- You need 1 tsp Salt
- Prepare 1/2 bunch Garlic chives
- You need 1/2 Japanese leek
- Get 1 small piece Ginger
- Provide 1 clove Garlic
- Get 3 tbsp Sesame oil
- Use 1 tbsp Sake
- Take 1 tbsp Oyster sauce
- Prepare 1 Pepper
- Provide 20 large-sized Gyoza dumpling skins
Instructions to make Juicy & Crispy Meat Gyoza Dumplings:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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