My Secret Recipe for Restaurant-quality Gyoza. Great recipe for My Secret Recipe for Restaurant-quality Gyoza. My friend gave me this restaurant's recipe. I changed it a little and made it my family's own.

Moisten edges with water to seal. Cover and reduce heat to low. I made revisions as suggested in the recipe description to make these non-vegetarian (replaced part of the mushroom portion with surimi and ham). You can have My Secret Recipe for Restaurant-quality Gyoza using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of My Secret Recipe for Restaurant-quality Gyoza

It's 500 grams of Pork mince.
It's 3 of leaves Cabbage.
You need 3 of leaves Chinese cabbage.
It's 1 bunch of Garlic chives.
You need 1/2 of Onion.
You need 1 of Green onion.
Prepare 1 tbsp of Sake.
It's 2 tbsp of Oyster sauce.
You need 2 tbsp of Sesame oil.
Prepare 1 small of peice Ginger.
You need 1 of to 2 cloves Garlic.
Prepare 1 of Pepper.
It's 2 tbsp of Katakuriko.
Prepare 1 of as required Gyoza skins.

Takes quite a bit of time, as gyoza typically do. Froze the extras for a quick meal down the road. Gyoza may be prepared in advance or frozen. Lay them in a single layer on a greased cookie sheet, and cover with.

My Secret Recipe for Restaurant-quality Gyoza instructions

Chop cabbage and Chinese cabbage finely. Sprinkle salt and set aside. Squeeze out excess water (you can use a food processor if you prefer)..
Chop green onion, garlic chives and onion. Mix with the ingredients from Step 1 and katakuriko. Stir well..
In a different bowl, combine the pork mince, grated garlic and chopped ginger..
Add Step 3 to Step 2 then add sake, oyster sauce, sesame oil and pepper. Stir well..
The best way to wrap the filling with the skins is press in the middle first and make 3 pleats each on both sides. In this way, you will wrap many very quickly..
I make them in bulk and freeze half. Freeze completely first, taking care so they don't stick to each other. After this, put them in a well-sealed bag..
Heat a large portion of oil in a frying pan..
As in this photo when the bottoms of gyoza are golden-brown, go ahead and steam them..
When you make "wings" on the gyoza, add flour to the water for steaming. I dissolve one tablespoon of flour in 100 ml of water..
Cover with a lid and steam for about five minutes..
Uncover and evaporate the excess water in the frying pan to make the gyoza very crispy. This takes about two to three minutes..
Look at the crispy wings around the gyoza!! The wings give them a very nice texture and taste..

How To Make Japanese Gyoza - Step By Step. Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl. When the cabbage has cooled enough to handle, shake off any excess water that has collected between the leaves, but do not squeeze the leaves (the water content of the cabbage is the secret to juicy gyoza!). Make the wrapper: In a large bowl, mix flour and salt. Mix until a ball is formed.