Yaki Gyoza

Ingredients for Yaki Gyoza

Instructions for Yaki Gyoza

To prepare the Yaki Gyoza recipe, please follow these instructions:

Rinse and chop the china cabbage into fine strips.
Then cut out strips into small pieces.
Cut the onions into VERY fine tern.
Cut the bushes out u VERY nice little pieces, and cut the green blister into small fine pieces as well.
Grate garlic and ginger.

Put the dad in a bowl and add soy, sugar, pebbles, sake, sesame oil, potato flour, grated garlic, ginger, and oyster sauce. Mix everything well, to a nice lump of meat.
Add the chopped vegetables and mix again.
Put a loan / stalion / food film over the bowl and simmer for 30 minutes. Time so that the taste comes into the flesh.

When the dough is ready, a small stick of meat will be served on the dough. Moisten both edges of the dough and fold it in the middle.
Place your gyoza's on a baking sheet.

Now we have to make Gyoza sauce.
Put black vinegar and soy sauce in a small bowl, stirring and leave it.

Take a pan and, butter it with oil, put your gyza on them, gently cover the dough with boiling water.
Bring a lid on the forehead and let them boil over medium heat for 5-6 minutes.
When the water is evaporated, hold a little sesame oil over your gyuzas.
Put the lid back on and raise for 1-2 minutes.
When the bites of them are golden brown, they must be taken from the forehead and onto a plate.
Now they are ready and eaten: D


tips:
You can do them in many different ways, and I have tried and steamed myself. You can make your Gyuazy dough, but it needs to be rolled VERY thin, and can easily be lumpy and wet so I recommend buying the finished product.