Bite-Sized Gyoza Dumplings (Tenten style). A traditional, authentic Japanese Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video showing how to This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe. Juicy on the inside, a golden brown and crispy base, these are made in a.
Ingredients of Bite-Sized Gyoza Dumplings (Tenten style)
- It’s of The gyoza filling:.
- Prepare 150 grams of Ground pork.
- Prepare 1/3 bunch of Chinese chives.
- Prepare 1 large of leaf Chinese cabbage (large leaf).
- Prepare 1/2 tsp of Sesame oil.
- It’s 1/2 tsp of Soy sauce.
- Prepare 1 dash of Salt.
- It’s 1 dash of Garlic powder.
- Prepare 1 dash of Weipa.
- It’s 1 dash of Seasoned salt.
- It’s 1 of Ra-yu.
- It’s of Other ingredients:.
- Prepare 30 of Wonton skins.
- It’s 40 ml of for each batch of 15 dumplings Water.
- Prepare 1 of Vegetable oil.
- Prepare 1 of Vinegar & soy sauce (for dipping).
Een heerlijke Aziatische snack! · Japanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat. Gyoza are a more delicate than the usual potsticker. These bite-sized dumplings are good, but, unfortunately, not so good for you. Gyoza, originally from China, are a common side dish found in Japanese-style pubs (izakaya), Chinese restaurants, and, occasionally, even at the combini (convenience store).
Bite-Sized Gyoza Dumplings (Tenten style) step by step
- Wash the Chinese cabbage leaves, cover loosely with plastic wrap and microwave for 2 minutes (at 700 W). Chop up finely, and squeeze out tightly..
- Finely chop the chives..
- Put the ground pork, cabbage, chives and all the flavoring ingredients in a bowl and knead together. The ratio of cabbage to chives to ground pork is around [1 to 1 to 1.5]..
- Place a wonton skin diagonally, and place some filling on 1/4 of the skin..
- Pick up the corner opposite to the one with the filling on it. Fold in the side corners at this time too..
- The dumplings should look like this..
- Squeeze the top part of the dumpling together to stick the skin together, so that the filling doesn't leak..
- Heat a frying pan and put in 15 dumplings. Add water (40 ml) immediately, put on a lid and steam-cook over low heat for 3 minutes..
- Take the lid off after 3 minutes, and make sure the water has all evaporated..
- Pour oil beside the gyoza dumplings, and raise the heat to medium. When the dumpling skins are lightly browned, turn off the heat and put the bottom of the frying pan on a moistened and wrung out kitchen towel to cool it down fast..
- Done. Eat dipped in vinegar-soy sauce..
- The dipping sauce at Tenten is vinegar and soy sauce mixed at a 7:3 ratio. If you bring vinegar to a boil, add the soy sauce and let it cool down, it's pretty close..
Originally adapted from Chinese jiaozi dumplings, gyoza have become one of Japan's favourite foods. To make the gyoza skins, add the boiling water to the plain flour and mix well. Wontons, dumplings and potstickers are the irresistible delicacies popular across China and various other parts of Asia. Growing up in China, I enjoyed every bite of this luscious and filling bite-size meals. Gyoza is a Japanese style of jiaozi.