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Before you jump to Gyoza (Japanese Potsticker) recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
We all know that, in order to really be healthy, nutritious and balanced diets are important as are good amounts of exercise. The sad thing is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. Working out at the gym isn’t something people want to do when they get off from work. People crave sweets and salts, not veggies (unless they are vegetarians). You will be happy to discover that getting healthy doesn’t have to be hard. If you keep at it, you’ll get all of the required foods and activites. Here are some hints to be as healthful as possible.
Take the stairs. Rather than riding an elevator, walk up the stairs to the floor you live or work on. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if you do live or work on one of the higher floors, you can still get off of the elevator early and climb up the stairs the rest of the way. So many people choose the elevator over hiking even a single flight of stairs. Even just a individual flight of stairs, when walked up or down a few times a day–can be a great boost to your system.
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We hope you got insight from reading it, now let’s go back to gyoza (japanese potsticker) recipe. You can have gyoza (japanese potsticker) using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Gyoza (Japanese Potsticker):
- Take green cabbage, very finely chopped
- Take salt, separated
- Take ground mince beef
- Take garlic chives, finely chopped
- Take garlic cloves, crushed
- Use ginger, grated
- Take sesame oil
- Get cornstarch / corn flour
- You need soy sauce
- Take cornflour (cornstarch) - for tray
- Take round wonton (gyoza) wrappers
- Get vegetable oil (or other cooking oil)
Instructions to make Gyoza (Japanese Potsticker):
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. - Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.
- Plate and serve.
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