Juicy & Crispy Meat Gyoza Dumplings

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, juicy & crispy meat gyoza dumplings. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Juicy & Crispy Meat Gyoza Dumplings is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Juicy & Crispy Meat Gyoza Dumplings is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have juicy & crispy meat gyoza dumplings using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Juicy & Crispy Meat Gyoza Dumplings:
  1. Get 150 grams Pork mince
  2. Get 3 tbsp Chicken soup stock powder
  3. Take 1 tbsp Soy sauce
  4. Get 4 small leaves Chinese cabbage
  5. Prepare 1 tsp Salt
  6. Take 1⁄2 bunch Garlic chives
  7. Make ready 1⁄2 Japanese leek
  8. Prepare 1 small piece Ginger
  9. Prepare 1 clove Garlic
  10. Take 3 tbsp Sesame oil
  11. Take 1 tbsp Sake
  12. Take 1 tbsp Oyster sauce
  13. Take 1 Pepper
  14. Prepare 20 large-sized Gyoza dumpling skins

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Instructions to make Juicy & Crispy Meat Gyoza Dumplings:
  1. Add soy sauce and Chinese chicken stock powder (if you dissolve in hot water, use once it cools down) and mix well until the mixture becomes elastic. Cover with cling film and leave to rest in the fridge for about 1 to 2 hours.
  2. Chop the Chinese cabbage roughly and rub with 1 teaspoon of salt. Squeeze the excess moisture gently. Chop the garlic chives and grate the ginger and garlic.
  3. Combine all the ingredients, seasonings, sesame oil and pork mince. Divide into 20 portions and wrap in the gyoza skins. Dissolve 2 teaspoons of flour in a little water first and add 1⁄4 cup of hot water.
  4. Heat vegetable oil in a frying pan and turn off the heat. Place the gyoza. Turn the heat to medium-high and drizzle the flour dissolved in hot water. Cover a lid and fry for 4 to 5 minutes. In this photo, I fried the gyoza with spinach. The flour might look like glue but don't worry. Do not add more water.
  5. When the skins start to brown (if they don't look crispy, uncover and turn up the heat to high. Evaporate excess water in the pan), add 1 tablespoon of vegetable oil from the side of the frying pan to crisp the skins. Cover and fry for 2 to 3 minutes.
  6. This looks very crispy. I used a 20 cm frying pan. I also used sifted flour without lumps and dissolved 2 teaspoons of it in 50 ml water.

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