Giant gyoza! This little cheater recipe saves on so much time! The filling is the same as usual gyoz
Giant gyoza! This little cheater recipe saves on so much time! The filling is the same as usual gyoza, but it’s cooked between two layers of ten gyoza wrappers each, rather than in individually shaped dumplings, which take forever (or at least, they take ME forever). I actually really liked the texture of this as well, possibly even better than normal gyoza. The skin was a bit thicker and crunchier, and the filling was nice and firm. I love Japanese food, but sometimes I wish so much of it weren’t so soft. I like having something to sink my teeth into! Anyway, I totally recommend this recipe. Give it a try - it’s so easy! Easy Giant Gyoza 20 large gyoza wrappers 150g ground pork 100g garlic shoots 2 Tbsp cooking sake 2 Tbsp corn starch ½ Tbsp soy sauce ½ Tbsp sesame oil 1 tsp sugar salt and pepper to taste salad oil vinegar and soy sauce for dipping Chop the garlic shoots into 1cm lengths. Mix ground beef, garlic shoots, and spices in a bowl, using your hands. Spread about 1 Tbsp of salad oil in a frying pan, and lay down 10 of the gyoza wrappers, overlapping, to cover the bottom of the pan. You may want to dip your finger in some water and gently spread it on the overlapping parts to help them stick. Spread the filling out on top of the wrappers, leaving a bit of a border, and wet that with your finger as well. Put 10 more wrappers on top just as you did the bottom, pressing a bit to seal the sides. Put the frying pan on medium heat, with the lid on, and cook for about 3 minutes (I think I left it a little longer). Flip it over and cook again with the lid on for another 3 or more minutes. I cut a small hole in the middle to make sure the pork was cooked through before declaring it done. Cut it into easy to eat piece (like a pizza is fun) and serve, with small saucers of vinegar and soy sauce for dipping, to taste. -- source link
#recipe#easy recipe#giant gyoza#cooking#japanese food