How to Cook Yummy Gyoza Bread Using Shiso Soy Sauce

Gyoza Bread Using Shiso Soy Sauce. Great recipe for Gyoza Bread Using Shiso Soy Sauce. I often add shiso leaves to gyoza dumplings, but I wanted to add Rinrin's shiso-garlic soy sauce to gyoza filling. I tried making "oyaki" style breads with the filling, and the results were really delicious!

Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone. In a small bowl, mix soy sauce and rice vinegar. You can have Gyoza Bread Using Shiso Soy Sauce using 22 ingredients and 9 steps. Here is how you cook that.

Ingredients of Gyoza Bread Using Shiso Soy Sauce

1. You need of For the bread dough:.
2. Prepare 150 grams of Cake flour.
3. Prepare 50 grams of Bread flour.
4. Prepare 1 tbsp of Sugar.
5. It's 1 tbsp of Sesame oil.
6. You need 1 tsp of Dry yeast.
7. It's 1/3 tsp of plus Salt.
8. It's 110 ml of Lukewarm water.
9. It's of For the gyoza filling:.
10. You need 150 grams of Minced pork.
11. Prepare 1 1/2 tbsp of Soy sauce with shiso leaves and garlic.
12. Prepare 1 tbsp of Sake.
13. Prepare 1/4 tsp of Salt.
14. You need 1 piece of Grated ginger.
15. It's 1 dash of Pepper.
16. It's 1 tsp of Sesame oil.
17. You need 1/2 bunch of Finely chopped Chinese chives.
18. Prepare 10 cm of Finely chopped green onion or Japanese leek.
19. It's 2 tbsp of Chopped bamboo shoots (or lotus root is good too).
20. You need 8 of leaves The shiso leaves from the shiso-garlic soy sauce.
21. You need 1 of The garlic from the shiso-garlic soy sauce.
22. You need 1 of Vegetable oil.

Use the mixture as a dipping sauce for the finished wrappers. Just submit the form below to send Vegan Gyoza to a friend. Sui-gyoza may also be served in a bit of soup or drizzled in ponzu, a citrusy soy dressing. Where to Eat Gyoza in Japan.

Gyoza Bread Using Shiso Soy Sauce instructions

1. This is Cookpad user Rinrin's "Shiso-garlic soy sauce"..
2. Mix all the gyoza filling ingredients together, and divide into 8 portions..
3. Put all the bread dough ingredients in another bowl and mix and knead it together. Form into a ball and leave to rise for 30 minutes. Alternatively, use a bread machine on the dough-kneading setting until the 1st rising is done. Roll the dough out into a 30 cm long rope, and divide into 8 portions. Each portion should weigh about 40 g..
4. Take the shiso leaves in the soy sauce, and pat them dry with paper towels..
5. Flatten out piece of dough into an about 10 cm diameter circle. Line each circle with a shiso leaf, top with the gyoza filling from Step 2 as well as some of the garlic in the soy sauce, and wrap it up as you would a gyoza dumpling..
6. Cover the wrapped rolls with a tightly wrung out moistened kitchen towel, and leave for the 2nd rising for about 20 minutes. You can let the rolls rise in a frying pan or a non-stick pan, and then just start cooking them!.
7. Put some vegetable oil in a frying pan, and brown the bottoms of the rolls over high heat. Add 80 ml of water and cover with a lid immediately. Steam-cook the rolls (4 minutes for 4 of them). Take the lid off when there's no moisture left in the pan, and keep cooking until the bottoms are crisp and dried out..
8. These are already well flavored, but you can optionally serve them with more shiso-garlic soy sauce, ra-yu, or Japanese mustard. My family loves these!.
9. I made 8 pieces this time, but you can make them smaller and pan fry them as you would regular gyoza dumplings!.

I tried making "oyaki" style breads with the filling, and the results were really delicious! The filling is delicious if you add shiitake mushrooms, canned tuna, cellophane noodles. My favorite flavored soy sauce, Shiso Garlic Soy Sauce, came from there. This original recipe created a huge sensation in Japan a couple years ago. I made the gyoza wrappers by hand for the first time and with your recipe they turned out really well.