[Farmhouse Recipe] Gyoza Dumplings with Wings
[Farmhouse Recipe] Gyoza Dumplings with Wings

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, [farmhouse recipe] gyoza dumplings with wings. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

[Farmhouse Recipe] Gyoza Dumplings with Wings is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. [Farmhouse Recipe] Gyoza Dumplings with Wings is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook [farmhouse recipe] gyoza dumplings with wings using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make [Farmhouse Recipe] Gyoza Dumplings with Wings:
  1. Take 35 to 40 Gyoza skins
  2. Make ready 400 grams Cabbage
  3. Get 1/2 tsp Coarse salt
  4. Prepare [A] Gyoza filling:
  5. Make ready 200 grams Ground pork
  6. Take 1 clove Garlic, finely chopped
  7. Take 1 knob Ginger, finely chopped
  8. Prepare 2 tsp Soy sauce
  9. Take 1 tsp Sake
  10. Make ready 1 tsp Sesame oil
  11. Take [B] The "wings" (flour-water):
  12. Take 100 ml of water to every 1 teaspoon of flour Water: Flour ratio
Steps to make [Farmhouse Recipe] Gyoza Dumplings with Wings:
  1. Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly.
  2. Mix the [A] ingredients together very well, kneading it until it turns white and sticky.
  3. Mix the cabbage and [A] ingredients together lightly. Don't over-mix at this stage.
  4. Wet the edges of the gyoza skins and stuff with the filling.
  5. Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat.
  6. Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid.
  7. When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there's no moisture left in the pan.

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