The Best Tasting Gyoza…Guaranteed! (2013 Edition)
The Best Tasting Gyoza…Guaranteed! (2013 Edition)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, the best tasting gyoza…guaranteed! (2013 edition). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

The Best Tasting Gyoza…Guaranteed! (2013 Edition) is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. The Best Tasting Gyoza…Guaranteed! (2013 Edition) is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook the best tasting gyoza…guaranteed! (2013 edition) using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make The Best Tasting Gyoza…Guaranteed! (2013 Edition):
  1. Take 300 grams Pork mince
  2. Get 2 pinch A: Salt
  3. Make ready 4 cloves, chopped A: Garlic
  4. Get 1 tsp A: Ginger, grated
  5. Prepare 8 chopped Garlic chives
  6. Make ready 500 grams, chopped Cabbage
  7. Prepare 3 tbsp B: Sake (or Shaoxing wine)
  8. Get 2 tbsp B: Soy sauce
  9. Take 1 tbsp B: Oyster sauce
  10. Take 2 tbsp B: Vegetable oil
  11. Get 1 tbsp B: Katakuriko
  12. Prepare 1 tbsp B: Chinese chicken stock powder (or salt)
  13. Make ready 20 ml For the dipping sauce: Vinegar
  14. Make ready 40 ml For the dipping sauce: Soy sauce
  15. Prepare 10 ml For the dipping sauce: Mirin
  16. Take 1 large packet Gyoza skins
  17. Prepare 2 tbsp Sesame oil for frying
  18. Prepare 160 ml Katakuriko slurry (for frying)
Steps to make The Best Tasting Gyoza…Guaranteed! (2013 Edition):
  1. Put the pork mince and the A seasonings (2 pinches of salt, 4 cloves of garlic, 1 teaspoon of ginger) in a bowl and mix well until smooth.
  2. For chopping garlic use a garlic press like this. It's handy.
  3. Add the chopped 8 garlic chives and 500 g of cabbage. (If you use food processor to chop the cabbage it is much easier.)
  4. Add the B seasonings into the bowl and mix very well. Leave to rest for more than 1 hour. (Do not drain the cabbage's excess moisture.)
  5. Fill the gyoza skins with the filling. (Place a gyoza skin on your hand, scoop some filling with a butter knife and wrap it with skin. Fold in half and make pleats along the top from right to left.)
  6. You don't need any extra water to seal the pastries. The filling is moist enough to seal the pastries.
  7. Pour the katakuriko dissolved in water and cover with a lid right away. Steam for 2 minutes over high heat.
  8. Grease the electric griddle with sesame oil and arrange the gyoza quickly. Press them gently.
  9. If you stick four to six gyoza together it will be easier to take them out later after frying.
  10. Pour over the katakuriko dissolved in water and cover with a lid right away. Steam for 2 minutes over high heat.
  11. Turn off the heat and let it sit for 2 minutes.
  12. Uncover the lid and fry over a high heat for two to three minutes until the bottom of the gyoza is crispy golden-brown. Serve!

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