How to Make Speedy Colorful Japanese Gyoza Dumpling

Colorful Japanese Gyoza Dumpling Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

A traditional, authentic Japanese Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video showing how to wrap This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe.

Here is the best “Colorful Japanese Gyoza Dumpling” recipe we have found until now. This will be really delicious.

Ingredients of Colorful Japanese Gyoza Dumpling

1. You need 220 g of All purpose flour.
2. Prepare 100 mL of Hot boiling water.
3. It’s 50 mL of Ice cold water.
4. Make ready 5 g of Salt.
5. Make ready 1 Tablespoon of Tomato paste.
6. You need 1 Teaspoon of Matcha powder.
7. Prepare 1 Tablespoon of Kabocha squash (cooked and pureed/only orange part).
8. Take of ★Stuffing★.
9. You need 200 g of Ground pork meat.
10. It’s 1/2 cup of Nira or scalion (minced about 5mm).
11. Prepare 2 cup of Cabbage (cut into 1~1.5cm cube).
12. Prepare 1 Teaspoon of Garlic (minced).
13. Make ready 1 Teaspoon of Ginger (minced).
14. Prepare 1 1/2 Teaspoon of Soysauce.
15. Take 1 Teaspoon of Sesame oil.
16. You need 1 pinch of Salt.
17. Prepare 1 pinch of Pepper.

Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage.Japanese gyoza dumplings with homemade dumpling wrappers, rather than rolling it by hand I used Colorful graphic designs Japanese street food occur mostly during the many festivals that happen throughout.There are so many different foods we love in Japan.It's so much fun traveling there because of all the foods that Making Japanese gyoza is an art, just like all other Japanese cooking.

Colorful Japanese Gyoza Dumpling instructions

1. Sift flour in a big bowl..
2. Divide sifted flour into 3. ※To make green Gyoza skin, add matcha powder at this moment..
3. Add hot boiling water to the flour carefully, and mix with chopsticks or spoon..
4. Add ice cold water to 2, and mix..
5. Add the other color ingredients (Tomato for red, and Kabocha squash for yellow), and mix with chopsticks or spoon..
6. Mix with your hands (please be careful to not to be burned!) until it is smooth, and wrap with plastic wrap, then rest the dough for 20 minutes.
7. After 20 minutes, roll the dough into 3 cm diameter stick, and cut into 2~3 cm wide..
8. Roll the cut dough into 8~9 cm diameter and 2 mm thin circle..
9. ★Make stuffing★　Add all the stuffing ingredients in a bowl, and mix with your hand until all the ingredients well mixed..
10. Take about 1 1/2 teaspoon of stuffing on the rolled dough (step 8), and pinch the edge to make a gyoza shape..
11. Put 1 tablespoon of oil in a frying pan (not included in the ingredients above), and place the gyoza..
12. Turn the heat to the medium, and when you hear it is sizzling, add water (not included in the ingredients above) to the half height of the gyoza, then cover the pan, and cook about 4~5 minutes (until the gyoza skin is shining and change the color little bit).
13. Take off the cover and turn the heat to high to evaporate the moisture..
14. Plate it on a plate as you like, and done! You can flip the gyoza to show the grilled side, or not flip it. We Japanese eat gyoza with soy sauce, vinegar, and chinese hot chili oil..

Try it out and see if you agree with me that these are the best you've tasted!Japanese gyoza are like Chinese dumplings and potstickers but use thinner skins and finely ground meat.Gyoza are a more delicate than the usual potsticker.

The chef spends many years perfecting his craft, and the process is always.Juicy on the inside, crispy and golden brown on the outside, this Gyoza recipe serves up Japanese pan-fried dumplings.A popular weeknight meal as well as a great.Japanese gyoza are most similar to Chinese potstickers, or jiaozi, as they were originally based on these Chinese dumplings.In fact, the word "gyoza" comes from "jiaozi".