Rich, Juicy Gyoza with Mixed Mince. Great recipe for Rich, Juicy Gyoza with Mixed Mince. I heard that the moisture in the meat evaporates easily during processing. I wanted my dish to be juicy and rich, so this is what I came up with.

I heard that the moisture in the meat evaporates easily during processing. I wanted my dish to be juicy and rich, so this is what I came up with. I added oyster sauce to my mother's recipe that uses mixed ground meat without garlic. -Try to use good quality ground meat because it really determin. You can cook Rich, Juicy Gyoza with Mixed Mince using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Rich, Juicy Gyoza with Mixed Mince

Prepare 180 grams of Minced meat (mixed beef and pork).
You need 200 grams of Cabbage.
It's 2/3 bunch of Garlic chives.
Prepare 1 tbsp of ○ Water.
You need 1 tbsp of ○ Soy sauce.
You need 2 tsp of ○ Sesame oil.
You need 1 tsp of ○ Oyster sauce.
You need 1 tsp of ○ Grated ginger.
It's 1/3 tsp of ○ Salt.
Prepare 1 of ○ Pepper.
Prepare 2 tsp of ● Katakuriko.
Prepare 40 of Gyoza skins.
Prepare 150 ml of hot water + 1 teaspoon flour ☆ Hot water for pan-frying.
You need 1 of Sesame oil.
It's 1 of Vegetable oil.

Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, is a fine example of the form, filled with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic. The Traditional Pan Fried Gyoza was simply delicious. The crisp, delicate skin was pan-fried to a nice golden brown, and the soft thin layer enclosed an incredibly juicy and well-seasoned inner that was bursting with juices and flavour.

Rich, Juicy Gyoza with Mixed Mince instructions

Add ground meat and all the ○ ingredients into a large bowl. Mix together well until it becomes white. (The meat will absorb the liquid)..
Wipe excess water from the cabbage and chives, and finely chop. Add to the bowl from Step 1 (do not squeeze out any water). Mix in the ● ingredients..
Use a large spoon and mix from bottom up until it blends together. Don't mix too much. Wet the edges of the gyoza skin with your finger (the water will act as an adhesive) and wrap up the filling..
Lift one corner as you wrap to prevent juice running out when pan-frying. Spread vegetable oil in a frying pan and align the gyoza, leaving generous spaces in between..
Pan-fry over low heat. Add the ☆ hot water when it's lightly browned. Cover the pan and cook over medium high heat for 5 minutes. Remove the lid, and let the water evaporate. To finish, add sesame oil and cook over high heat until golden brown..

The pork mince within was fragrant, well complemented by garlic and a tad of soy sauce. My favorite type are made with the usual ingredients and have a rich and juicy flavour. I try a lot of recipes every weekend but this recipe is my family's favorite. They always end up fighting to get the last one.-This recipe has the best ratio of cabbage and pork mince. Mince and the cauliflower so that it forms a rough meal with each piece about the size of a large grain of rice.