update, how cooking recipe Colorful Japanese Gyoza Dumpling with 17 ingredients and 14 stages of easy cooking, which is tasty delicious.
Without fail cooking ultimate Colorful Japanese Gyoza Dumpling easy, tasty, practical.
How are you all, at this time you get present recipe Colorful Japanese Gyoza Dumpling with 17 ingredients and 14 steps. Next this is how to cook, please read carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 14 stages of easy cooking Colorful Japanese Gyoza Dumpling.
Ingredients for Colorful Japanese Gyoza Dumpling
Needed 220 g : All purpose flour.
Needed 100 mL : Hot boiling water.
Prepare 50 mL : Ice cold water.
Prepare 5 g : Salt.
Prepare 1 Tablespoon : Tomato paste.
Prepare 1 Teaspoon : Matcha powder.
Needed 1 Tablespoon : Kabocha squash (cooked and pureed/only orange part).
Needed : ★Stuffing★.
Needed 200 g : Ground pork meat.
Prepare 1/2 cup : Nira or scalion (minced about 5mm).
Needed 2 cup : Cabbage (cut into 1~1.5cm cube).
Needed 1 Teaspoon : Garlic (minced).
Needed 1 Teaspoon : Ginger (minced).
Prepare 1 1/2 Teaspoon : Soysauce.
Prepare 1 Teaspoon : Sesame oil.
Prepare 1 pinch : Salt.
Prepare 1 pinch : Pepper.
If all cooking materials Colorful Japanese Gyoza Dumpling it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Process Cooking Colorful Japanese Gyoza Dumpling
Sift flour in a big bowl..
Divide sifted flour into 3. ※To make green Gyoza skin, add matcha powder at this moment..
Add hot boiling water to the flour carefully, and mix with chopsticks or spoon..
Add ice cold water to 2, and mix..
Add the other color ingredients (Tomato for red, and Kabocha squash for yellow), and mix with chopsticks or spoon..
Mix with your hands (please be careful to not to be burned!) until it is smooth, and wrap with plastic wrap, then rest the dough for 20 minutes.
After 20 minutes, roll the dough into 3 cm diameter stick, and cut into 2~3 cm wide..
Roll the cut dough into 8~9 cm diameter and 2 mm thin circle..
★Make stuffing★ Add all the stuffing ingredients in a bowl, and mix with your hand until all the ingredients well mixed..
Take about 1 1/2 teaspoon of stuffing on the rolled dough (step 8), and pinch the edge to make a gyoza shape..
Put 1 tablespoon of oil in a frying pan (not included in the ingredients above), and place the gyoza..
Turn the heat to the medium, and when you hear it is sizzling, add water (not included in the ingredients above) to the half height of the gyoza, then cover the pan, and cook about 4~5 minutes (until the gyoza skin is shining and change the color little bit).
Take off the cover and turn the heat to high to evaporate the moisture..
Plate it on a plate as you like, and done! You can flip the gyoza to show the grilled side, or not flip it. We Japanese eat gyoza with soy sauce, vinegar, and chinese hot chili oil..
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