Delish 52

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, [meat-free] pan-fried gyoza with kiriboshi daikon. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook [meat-free] pan-fried gyoza with kiriboshi daikon using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:

1. Take Kiriboshi daikon (dried)
2. Make ready Chinese garlic chives
3. Make ready Shiitake mushrooms
4. Take Japanese leek
5. Take or less Juice from the grated ginger
6. Prepare Pepper
7. Take ●Water
8. Get ●Sake
9. Prepare ●Oyster sauce
10. Make ready ●Weipa
11. Take ● Fish sauce
12. Get For finishing to pan-frying:
13. Prepare Hot water
14. Prepare Plain flour
15. Make ready Katakuriko
16. Take look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza)
17. Prepare Vegetable oil
18. Take Gyoza dumpling skins

Steps to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:

1. Soak the kiriboshi daikon in water for 5 minutes to rehydrate. Cut the kiriboshi daikon into 5-mm pieces. Cut the shiitake mushrooms into 5-mm-dices. Chop the Japanese leek into slightly smaller dices. Grate the ginger and keep only the juice.
2. Heat 2 tablespoons of sesame oil in a frying pan and add the kiriboshi daikon and shiitake mushrooms and fry for 2 to 3 minutes. Add the ● seasonings and fry until the excess moisture has evaporated.
3. After the moisture has evaporated, (do not allow the mixture to get too dry) add the ginger juice, Japanese leek and Chinese garlic chives. Season with pepper and stir gently. Turn off the heat. Leave to cool.
4. After cooling, wrap the gyoza dumpling skins around the filling. The filling will reduce in size when it is cooked, so use much more filling than for a normal gyoza. Otherwise the end product will be too flat.
5. Prepare the water mixture used to finish pan-frying the gyoza. Dissolve the plain flour and katakuriko with a tiny amount of water (not listed) to make a paste. Stir in the hot water to the paste.
6. Heat the frying pan really well first and add the vegetable oil. Swirl the frying pan and allow the oil to completely coat the frying pan. Arrange the gyoza and fry over a medium heat. After the bottom of the gyoza has browned, add the prepared water mixture (I use 100 ml or less of the water mixture at a time). Cover with a lid and cook until all the water has evaporated.
7. Uncover the lid and pour in the sesame oil. Fry further until the bottom of the gyoza is very crispy. After that, transfer the gyoza onto a serving plate and serve immediately.

So that is going to wrap it up with this special food [meat-free] pan-fried gyoza with kiriboshi daikon recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!