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We hope you got insight from reading it, now let’s go back to gyoza (japanese potsticker) recipe. You can have gyoza (japanese potsticker) using 12 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Gyoza (Japanese Potsticker):
- Prepare 1 1/2 cups green cabbage, very finely chopped
- Take 1 tsp salt, separated
- Take 500 g ground mince beef
- You need 1 cup garlic chives, finely chopped
- Prepare 1 garlic cloves, crushed
- Provide 1 tsp ginger, grated
- Get 1 tsp sesame oil
- Take 1 tbsp cornstarch / corn flour
- Use 2 tsp soy sauce
- Provide 1 tsp cornflour (cornstarch) - for tray
- Use 40-45 round wonton (gyoza) wrappers
- You need 3 tbsp vegetable oil (or other cooking oil)
Steps to make Gyoza (Japanese Potsticker):
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. - Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.
- Plate and serve.
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