Posted on 11/21/2020 10:46:32 AM PST by mylife
Well yeah, that shows effort. ;)
to who ever added the keyword japaneseperogis, they at the same at all and I am blessed to get homemade perogi once a week here, 3 different ways.
Those girls stay up all night night making that stuff, I like the potato and onion, but they do cabbage and an odd one to me, lekvar
they are not the same at all, but every culture loves dumplings
You gotta hand it to the Chinese for those soup filled dumplings, devious little bastards.
just add fat, makes it’s own sauce...
Gyoza Dumplings / Serves 4
Make perfect pan-fried gyoza with this easy-to-follow gyoza recipe. Gyoza is the Japanese name for the half moon-shaped dumplings served in Asian restaurants as an appetiser or side dish, and this recipe will show you how to make them with a wonderfully flavoursome pork and vegetable filling. Serve these bite-size flavour sensations with a little soy sauce alongside a main meal.
Ingredients 200g cabbage 2 garlic cloves 1 spring onion 2cm ginger (optional) 30 gyoza skins 150g minced pork meat 1 tsp sesame oil 1 tsp soy sauce dipping sauce: 2 tbsp soy sauce 2 tbsp rice vinegar 1 tsp la-yu chilli oil
How To Prepare Begin by boiling a few cabbage leaves in water until they are soft, then drain them well and slice up into small pieces. Finely slice the garlic, the spring onions and the ginger. Add your sliced vegetables and the minced pork meat to a bowl, then mix well with the sesame oil and the soy sauce. Try to use an equal amount of pork as your combined vegetables. Put to one side for a short while to marinate and allow the flavours to infuse. Now we can start making the actual gyoza. With a gyoza skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. No need to overfill here, simply add an amount approximate to a teaspoon's worth. Dip your finger in some water and moisten the edge of the skin to make it easy to seal. Fold the filled gyoza skin in half and pinch at the top to seal it. Now start folding over the skin on the side facing you and pleating it together to achieve an effect like a folding fan when it is open. The goal is to achieve a sealed wrap which has the pleated texture on one side, but is flat on the reverse side. When you have made as many as you need, heat up a little cooking oil in a pan and gently place the gyoza in it with the flat side facing down. Cook on a high heat until the bottom of the gyoza become crispy and golden.
To finish cooking the gyoza, add a small cup of water to the pan so that the gyoza are half submerged. Place a lid on top of the pan and leave the heat on medium-high.
Allow the gyoza to steam until the water has evaporated, then leave them cooking on the bottom a little longer to make sure that they become crispy and delicious.
Serve the gyoza with crispy side up w/ Dipping Sauce of combined soy sauce, rice vinegar and La-Yu Chilli Oil. Or use bottled gyoza sauce.
Chef Tips
- If you don't want to fuss with making a gyoza dipping sauce, you can always pick up one of the ready-made gyoza dipping sauces available at Japan Centre.
- The quantities used in this recipe are designed to create enough gyoza to enjoy as a starter.
- You can substitute the meat for other vegetables to make vegetarian gyoza. Try using shiitake mushrooms as an ideal substitution for meat. Similarly, you can also make chicken or prawn gyoza if you feel like a change from pork.
- If you prefer to boil the gyoza instead of pan frying, put them in a large pan of boiling water and allow them to cook for a few minutes until they are ready.
- You can freeze uncooked gyoza to cook and eat them at a later date.
- When using a special gyoza press – simply lay a skin on the press, add your ingredients and moisten the edge with water before closing the press and get a perfect gyoza every time.
=======================================
Gyoza: The Ultimate Dumpling Cookbook $16.99-----Item # 154906-----By Paradise Yamamoto the "Gyoza King."
Whether eaten in an exclusive restaurant or at a humble street stall, gyoza dumplings are the ultimate Asian comfort food. Dumplings are surprisingly easy to make once you learn a few basic techniques. Fifty delicious dumpling recipes, including step-by-step instructions, photos, and helpful tips, show you how to wrap dumplings like a pro—even if it's your first try.
Recipes like Shiitake Mushroom Dumplings, Waygu Beef Dumplings, Bacon and Cheese Carbonara Dumplings, Lamb and Coriander Dumplings and many more traditional and playful recipes (including dessert dumplings) are sure to please picky eaters and gyoza connoisseurs alike! Hardbound: 120 pp.
Gyoza Dumplings / Serves 4
Make perfect pan-fried gyoza with this easy-to-follow gyoza recipe. Gyoza is the Japanese name for the half moon-shaped dumplings served in Asian restaurants as an appetiser or side dish, and this recipe will show you how to make them with a wonderfully flavoursome pork and vegetable filling. Serve these bite-size flavour sensations with a little soy sauce alongside a main meal.
Ingredients 200g cabbage 2 garlic cloves 1 spring onion 2cm ginger (optional) 30 gyoza skins 150g minced pork meat 1 tsp sesame oil 1 tsp soy sauce dipping sauce: 2 tbsp soy sauce 2 tbsp rice vinegar 1 tsp la-yu chilli oil
How To Prepare Begin by boiling a few cabbage leaves in water until they are soft, then drain them well and slice up into small pieces. Finely slice the garlic, the spring onions and the ginger. Add your sliced vegetables and the minced pork meat to a bowl, then mix well with the sesame oil and the soy sauce. Try to use an equal amount of pork as your combined vegetables. Put to one side for a short while to marinate and allow the flavours to infuse. Now we can start making the actual gyoza. With a gyoza skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. No need to overfill here, simply add an amount approximate to a teaspoon's worth. Dip your finger in some water and moisten the edge of the skin to make it easy to seal. Fold the filled gyoza skin in half and pinch at the top to seal it. Now start folding over the skin on the side facing you and pleating it together to achieve an effect like a folding fan when it is open. The goal is to achieve a sealed wrap which has the pleated texture on one side, but is flat on the reverse side. When you have made as many as you need, heat up a little cooking oil in a pan and gently place the gyoza in it with the flat side facing down. Cook on a high heat until the bottom of the gyoza become crispy and golden.
To finish cooking the gyoza, add a small cup of water to the pan so that the gyoza are half submerged. Place a lid on top of the pan and leave the heat on medium-high.
Allow the gyoza to steam until the water has evaporated, then leave them cooking on the bottom a little longer to make sure that they become crispy and delicious.
Serve the gyoza with crispy side up w/ Dipping Sauce of combined soy sauce, rice vinegar and La-Yu Chilli Oil. Or use bottled gyoza sauce.
Chef Tips
- If you don't want to fuss with making a gyoza dipping sauce, you can always pick up one of the ready-made gyoza dipping sauces available at Japan Centre.
- The quantities used in this recipe are designed to create enough gyoza to enjoy as a starter.
- You can substitute the meat for other vegetables to make vegetarian gyoza. Try using shiitake mushrooms as an ideal substitution for meat. Similarly, you can also make chicken or prawn gyoza if you feel like a change from pork.
- If you prefer to boil the gyoza instead of pan frying, put them in a large pan of boiling water and allow them to cook for a few minutes until they are ready.
- You can freeze uncooked gyoza to cook and eat them at a later date.
- When using a special gyoza press – simply lay a skin on the press, add your ingredients and moisten the edge with water before closing the press and get a perfect gyoza every time.
=======================================
Gyoza: The Ultimate Dumpling Cookbook $16.99-----Item # 154906-----By Paradise Yamamoto the "Gyoza King."
Whether eaten in an exclusive restaurant or at a humble street stall, gyoza dumplings are the ultimate Asian comfort food. Dumplings are surprisingly easy to make once you learn a few basic techniques. Fifty delicious dumpling recipes, including step-by-step instructions, photos, and helpful tips, show you how to wrap dumplings like a pro—even if it's your first try.
Recipes like Shiitake Mushroom Dumplings, Waygu Beef Dumplings, Bacon and Cheese Carbonara Dumplings, Lamb and Coriander Dumplings and many more traditional and playful recipes (including dessert dumplings) are sure to please picky eaters and gyoza connoisseurs alike! Hardbound: 120 pp.
Then have 'em make Iron Range Pasties.
https://www.midwestliving.com/recipe/iron-range-pasties/
So damn good.
Cook until burnt to a crisp like the picture or cook until golden to be edible.
__________________________________________
I love well-done steam-then-fry gyoza, but I do need to get a large non-stick pan. I usually just steam them, because I totally fail at the final fry.
I go where I want, when I want.
And how do the ladies look below?
sorry a response to a joke on another thread
LOL
Tried for a minute to ponder your response.
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