KOMPAS.com – Gyoza, a typical Japanese dumpling, is known for its unique texture: crispy on the bottom and soft on the other side.
This dish is a favorite of many people because of the combination of flavors of meat and vegetables combined with special spices.
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Served with vinegar and soy sauce, gyoza are suitable for a variety of occasions, from afternoon snacks to dinner accompaniments.
The following is a recipe for meat and vegetable gyoza that is easy to make at home, reported by the book “Club Meals are Hits on Instagram – Hot Selling Savory Dishes Sold in Restaurant and Cafe Style” (2020) by Dhila Sina published by Gramedia Pustaka Utama.
Gyoza recipe
Gyoza Skin
- 20 pieces of gyoza skin or round dumpling skin
- 125 ml water
Filling Ingredients
- 75 g chicken thigh meat, chopped
- 50 g peeled prawns, chopped
- 2 pieces of white mustard greens, finely chopped
- 1 clove of garlic, finely chopped
- 1 tbsp cornstarch
- 1 tsp soy sauce
- 1 tsp sesame oil
- ½ spring onion, finely sliced
Sauce Ingredients
- 2 tbsp soy sauce
- 4 tsp vinegar
- 1 tsp sesame oil
- 1 tsp granulated sugar
- ½ tsp chili powder
- ½ spring onion, finely sliced
- 2 tbsp boiled water
- Combine all the sauce ingredients in a bowl, stir until the sugar dissolves. Set aside.
- Mix chicken, shrimp, Chinese cabbage, garlic, cornstarch, soy sauce, sesame oil and spring onions. Stir until evenly mixed.
- Take a piece of gyoza skin, brush the edges with a little water. Fill with 1 teaspoon of the meat mixture, fold over the skin, and press until tight.
- Heat a non-stick frying pan, grease with a little cooking oil. Add the gyoza, cook until the bottom is browned.
- Add water to the wok, cover tightly, and cook over medium heat until the gyoza skin is soft and the water is gone.
- Remove the gyoza and serve warm with accompanying sauce.
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