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Hello everyone, today we are going to teach you
step-by-step on how to make the most delicious gyoza in the
world. |
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So please pay
attention. |
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Take 300grams of the finest ground pork, add to it 1
tablespoon of light soy (we use Kikkoman), a generous dash of pepper, 3 sprigs
of spring onion, finely chopped, then grate in a clove of garlic and a small
thumb of ginger. This makes around 40 nice plump
gyozas |
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Now carefully lay a piece of gyoza skin on a clean
plate |
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Dab some clean water in a semicircle round the edges of
the skin. |
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Place a generous amount of the delicious minced pork in
the centre |
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Fold the edges together and then pinch them tightly shut,
the water will help it stick |
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Tadaaa.... one nice gyoza, done! If I can do it so can
you |
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Now place them carefully on a large plate. The skins dry
up really fast so if you are not cooking them immediately you could cover them
up with some damp cloth |
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For cooking, heat some oil in a on-stick pan, lay the
gyozas down and let them sizzle |
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When the bottom crisps and brown beautifully, it's time
to pour in some water and cover the pan to let them steam till they are
cooked |
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Once the water gets boiling, cover your pan immediately,
and let the water dry out so that the gyoza returns to being fried by the
remaining oil, then you are done! |
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The only thing left now is to chomp down your beautiful
end-product. Enjoy! |
PS.
For a simple home-made gyoza sauce, dilute some japanese soya sauce with a bit
of water, adding a bit of sugar and vinegar to it. I like to grate some ginger
in but it's totally optional. Always taste the sauce as you add more condiments
and you can stop when it tastes perfect!
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