Easiest Way to Prepare Delicious Authentic Fragrant Gyoza with Star Anise

Authentic Fragrant Gyoza with Star Anise. Great recipe for Authentic Fragrant Gyoza with Star Anise. I thought it was difficult to make tasty gyoza at home! I wanted to recreate Chinatown quality gyoza.

Chop the cabbage without cooking beforehand! You don't need to squeeze out the excess water. Stir in the dissolved tomato paste along with the coriander, garam masala, cayenne, turmeric, dried chiles, star anise and cinnamon sticks. You can cook Authentic Fragrant Gyoza with Star Anise using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Authentic Fragrant Gyoza with Star Anise

1. Prepare 360 grams of Minced pork.
2. Prepare 1/2 of Cabbage.
3. It's 1 bunch of Chinese chives.
4. It's 36 of Gyoza skins.
5. It's of Flavouring ingredients:.
6. It's 2 tbsp of Shaoxing wine (or sake).
7. Prepare 1 tbsp of Soy sauce.
8. Prepare 1 tbsp of Miso.
9. It's 1 tbsp of Sugar.
10. You need 1 tsp of Oyster sauce.
11. It's 1 tbsp of Chinese 5-spice powder.
12. It's 1 of Grated garlic.
13. You need 1 tbsp of Sesame oil.

Sesame oil, ginger, and star anise give this sauce its authentic kick. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Bash the lemongrass on a chopping board with a rolling pin until it breaks open, then add to a large saucepan along with the garlic, ginger and star anise.

Authentic Fragrant Gyoza with Star Anise step by step

1. Finely chop the cabbage and Chinese chives. You can use a food processor to chop the cabbage..
2. Combine the cabbage, Chinese chives, and all the flavouring ingredients in a bowl and mix well. Use your hand first and switch to a spoon after the ingredients are almost combined..
3. Wrap the filling in the gyoza skins and fry them..
4. [Method 1 for frying gyoza in a non-stick frying pan:] Heat oil and arrange the gyoza in the pan. Once the bottoms of the gyoza have lightly browned, increase the heat to medium. Fill the pan with water to immerse the gyoza half way to the top, and cover with a lid..
5. [Method 2 for frying gyoza in a non-stick frying pan:] Once the water evaporates and the meat sizzles inside the gyoza skins, drizzle in some oil and turn the heat to high. Continue to fry..
6. [Method 1 for frying gyoza in a cast iron pan:] Heat the frying pan until very hot and pour in some oil. Arrange the gyoza in the pan and fry until the bottoms are lightly brown..
7. [Method 2 for frying gyoza in a cast iron pan:] Fill the pan with water to immerse the gyoza half way to the top, and turn the heat down to medium. Cover with a lid..
8. [Method 3 for frying gyoza in a cast iron pan:] Once the water has almost evaporated and the meat sizzles in the gyoza skins, pour in some oil and increase the heat to high. Continue to fry..
9. [Method 4 for frying gyoza in a cast iron pan:] Once the water has completely gone and the bottom of the gyoza is golden brown, they are ready. They shouldn't stick to the bottom of the pan, so you can remove them easily..

Place the pan over a high heat, then pour in the vegetable stock. This recipe will give you a garam masala that is intense. Use smaller amounts for vegetarian recipes. When I make pho the aroma of beef, cinnamon, star anise, ginger, roasted garlic and onion fill the entire house, making everyone extremely hungry. This recipe makes a full-bodied broth with a rich, multilayered flavor and taste.