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How to Make Japanese Yaki Gyoza - Video Recipe
by
ochikeron
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!%3C/p%3E%3Cp%3Ehttp://www.youtube.com/watch?v=ffvdeBY6Ryw%3C/p%3E%3Cp%3EGyoza%20is%20originally%20a%20Chinese%20dish,%20but%20it%20is%20very%20popular%20in%20Japan%20:)%3C/p%3E%3Cp%3EIn%20the%20next%20video,%20I%20will%20show%20you%20how%20to%20make%20Gyoza%20Wrappers!%3C/p%3E%3Cp%3EHow%20to%20Make%20Japanese%20Yaki%20Gyoza%3C/p%3E%3Cp%3EDifficulty:%20Easy%3C/p%3E%3Cp%3ETime:%2020min%3C/p%3E%3Cp%3ENumber%20of%20servings:%2014%20big%20dumplings%20or%2024%20small%20dumplings%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E1%20leaf%20(100g=3.5oz.)%20Chinese%20cabbage%3C/p%3E%3Cp%3EA%3C/p%3E%3Cp%3Ela-yu%20/%20raayu%20(Chinese%20spicy%20sauce)%20if%20preferred%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20Boil%20water%20in%20a%20large%20pot.%20Add%20Chinese%20cabbage%20from%20the%20stem%20part.%20Boil%20Chinese%20cabbage%20for%20about%20one%20minute.%20Drain%20and%20soak%20in%20cold%20water%20(or%20use%20running%20water)%20to%20cool.%20Squeeze%20the%20Chinese%20cabbage%20to%20remove%20the%20excess%20water%20(use%20paper%20towel%20if%20you%20have).%3C/p%3E%3Cp%3E2.%20Finely%20chop%20the%20Chinese%20cabbage.%3C/p%3E%3Cp%3E3.%20Put%20the%20chopped%20Chinese%20cabbage%20and%20A%20in%20a%20bowl.%20Then%20mix%20well%20by%20hand%20(hand%20is%20better%20but%20using%20back%20of%20a%20spoon%20is%20okay)%20until%20all%20ingredients%20are%20combined%20and%20smooth.%3C/p%3E%3Cp%3E4.%20Place%20the%20gyoza%20wrapper%20in%20your%20palm%20and%20place%20a%20spoonful%20of%20filling%20in%20the%20center.%20Put%20water%20along%20the%20edge%20of%20the%20wrapper%20by%20fingers,%20fold%20into%20semi%20circle,%20gather%20the%20front%20side%20of%20the%20wrapper%20and%20seal.%3C/p%3E%3Cp%3E5.%20Heat%20cooking%20oil%20in%20a%20frying%20pan,%20place%20gyoza,%20cook%20on%20high%20heat%20until%20the%20bottoms%20become%20brown.%3C/p%3E%3Cp%3E6.%20Turn%20the%20heat%20down%20to%20medium,%20add%2050ml%20water%20(or%20about%201/3%20of%20their%20hight),%20cover%20and%20steam%20the%20gyoza%20on%20med-high%20heat%20until%20cooked.%20Uncover%20and%20cook%20on%20high%20heat%20until%20the%20water%20is%20gone%20and%20crisp.%3C/p%3E%3Cp%3E7.%20Serve%20with%20a%20mixture%20of%20soy%20sauce,%20a%20little%20vinegar,%20and%20a%20drop%20or%20two%20of%20la-yu%20if%20preferred.%3C/p%3E%3Cp%3EOf%20course,%20it%20goes%20great%20with%20white%20rice!%20Perfect%20for%20bento,%20too!%3C/p%3E%3Cp%3EBut%20I%20prefer%20no%20garlic%20but%20ginger%20for%20bento%20;)%3C/p%3E%3Cp%3Ehttp://www.cooklabo.blogspot.jp/2012/11/blog-post.html%3C/p%3E%3Cp%3EOf%20course,%20there%20are%20many%20other%20ways%20to%20enjoy%20it!!!%3C/p%3E%3Cp%3ESpinach%20Bacon%20Crispy%20Cheeze%20Gyoza%20with%20Balsamic%20Vinegar%20%E3%82%AB%E3%83%AA%E3%82%AB%E3%83%AA%E3%83%81%E3%83%BC%E3%82%BA%E9%A4%83%E5%AD%90%3C/p%3E%3Cp%3Ehttp://www.youtube.com/watch?v=cLV1Ry4x86s%3C/p%3E%3Cp%3EHow%20to%20Make%20Yakiniku%20Gyoza%20(Recipe)%20%E7%84%BC%E8%82%89%E9%A4%83%E5%AD%90%E3%81%AE%E4%BD%9C%E3%82%8A%E6%96%B9%20(%E3%83%AC%E3%82%B7%E3%83%94)%3C/p%3E%3Cp%3Ehttp://www.youtube.com/watch?v=d7xoFVdMTbQ%3C/p%3E%3Cp%3Ehttp://www.youtube.com/ochikeron%3C/p%3E%3Cp%3E%E2%99%A5Please%20%22Like%22%20me%20on%20Facebook%E2%99%A5%3C/p%3E%3Cp%3Ehttp://www.facebook.com/Ochikeron/%3C/p%3E%3Cp%3E%E2%99%A5Please%20Click%20Below%20and%20Vote%20for%20me%E2%99%A5%3C/p%3E){kind=link}