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Before you jump to Gyoza (Japanese Potsticker) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got benefit from reading it, now let’s go back to gyoza (japanese potsticker) recipe. You can have gyoza (japanese potsticker) using 12 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Gyoza (Japanese Potsticker):
- Use green cabbage, very finely chopped
- Use salt, separated
- Take ground mince beef
- Get garlic chives, finely chopped
- Prepare garlic cloves, crushed
- Use ginger, grated
- Provide sesame oil
- Get cornstarch / corn flour
- Take soy sauce
- You need cornflour (cornstarch) - for tray
- Prepare round wonton (gyoza) wrappers
- Get vegetable oil (or other cooking oil)
Steps to make Gyoza (Japanese Potsticker):
- Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
- Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
- Use your hands to mix the Filling. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
- Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
- Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
- Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat. - Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
- Cook until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.
- Plate and serve.
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