simple cooking recipe Colorful Japanese Gyoza Dumpling with 17 ingredients and 14 stages of easy cooking, which is easy and delicious.
Without fail cooking ultimate Colorful Japanese Gyoza Dumpling easy, tasty, practical.
Hi my mother, now you can present recipe Colorful Japanese Gyoza Dumpling with 17 ingredients and 14 steps. Below this is how to make it, please observe carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 17 ingredients and 14 stages of easy cooking Colorful Japanese Gyoza Dumpling.
Ingredients all Colorful Japanese Gyoza Dumpling
Prepare : All purpose flour.
Needed : Hot boiling water.
Prepare : Ice cold water.
Prepare : Salt.
Needed : Tomato paste.
Prepare : Matcha powder.
Needed : Kabocha squash (cooked and pureed/only orange part).
Prepare : ★Stuffing★.
Prepare : Ground pork meat.
Prepare : Nira or scalion (minced about 5mm).
Prepare : Cabbage (cut into 1~1.5cm cube).
Prepare : Garlic (minced).
Prepare : Ginger (minced).
Prepare : Soysauce.
Needed : Sesame oil.
Prepare : Salt.
Prepare : Pepper.
If all basic ingredients Colorful Japanese Gyoza Dumpling it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Stages 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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