Gyoza japanese pan fried dumplings recipes (23)

Ground pork, Japanese leek (finely choped), Cabbage (finely choped), Grated garlic, Grated ginger, Oyster sauce, Sesame oil, Chinese five spices powder (if you have this), Few Salt and Black pepper, GYOZA wrappers, Dipping sauce (Just mix), Soy sauce

ground pork, cabbage (chopped coarsely), nira (chinese chives) (chopped), onion (minced and dust them with potato starch), potato starch for coating onion, ginger (ground), dumpling skin, sake ①, sake ②, sugar, soy sauce, sesame oil ①

Fresh gyoza, Vegetable oil or roasted sesame oil, Water, Sesame oil for the finishing touch

without the core Cabbage, Chinese chives, Ground pork (I recommend a fatty portion), Egg, Chinese soup stock base, Soy sauce, Sesame oil, Salt, Grated garlic, Gyoza skins (large)

Kiriboshi daikon (dried), Chinese garlic chives, Shiitake mushrooms, Japanese leek, or less Juice from the grated ginger, Pepper, ●Water, ●Sake, ●Oyster sauce, ●Weipa, ● Fish sauce, Hot water

Gyoza dumpling skins, Ham, Melting sliced cheese

Gyoza skins, Ground pork, Chinese cabbage, Garlic chives, Garlic, Ginger, ★ Cooking sake, ★ Soy sauce, ★ Katakuriko, ★ Black pepper, Vegetable oil, Sesame oil

to 40 Gyoza skins, Cabbage, Coarse salt, Ground pork, Garlic, finely chopped, knob Ginger, finely chopped, Soy sauce, Sake, Sesame oil, of water to every 1 teaspoon of flour Water: Flour ratio

Minced pork, Garlic chives, leaves Cabbage, piece Ginger, Garlic, Oyster sauce, Sake, Soy sauce, Sesame oil, Salt, Pepper, Cake flour

Ground pork, Cabbage (if using spring cabbage, use 1.5 times the amount), bunches Chinese chives, Garlic cloves, Chicken stock granules, Soy sauce, Sesame oil, Katakuriko, Gyoza skins (if using large sized ones, 100 pieces)

to 40 Gyoza skins, ★ Ground pork, ★ Kimchi, ★ Mayonnaise, Melting type cheese (optional), Sesame oil, Red chili pepper threads (optional), Flour, Water

bunches Chrysanthemum greens, Ground meat, pieces Ginger (finely chopped), ● Sesame oil, ● Salt and pepper, ● Egg, Gyoza skins (large size)

pieces Salted mackerel, Umeboshi, to 10 Shiso leaves, Sesame oil, Gyoza skins, Sesame oil to cook the dumplings, Sesame oil for finishing

Gyoza skins, Onion, Bacon (or ham), Melting type cheese (of your choice), Salt and pepper

lean pork (minced), chives (finely chopped), cabbage (finely chopped), spring onions (chopped), ginger (finely chopped), soy sauce, mirin, sesame oil, Gyoza wrap, Cooking oil, Water, Dipping sauce

Gyoza wrappers, Koya-dofu (freeze-dried tofu), leaves Cabbage, knob Ginger, Green onions or scallions, Spring onions or scallions, Maitake mushrooms, large, King oyster mushroom, ●Soy sauce, ●Sesame oil, ●Beet sugar, ●Vegetarian Chinese stock powder (optional)

Gyoza skins, half the amount of gyoza skins Ham (or bacon), half the amount of gyoza skins Shiso leaves, Ketchup

Cake flour, Bread flour, Sugar, Sesame oil, Dry yeast, plus Salt, Lukewarm water, Minced pork, Soy sauce with shiso leaves and garlic, Sake, Salt, Grated ginger

packs Gyoza (fresh or chilled), Vegetable oil, Water, Sesame oil for the finishing touch, Grated cheese

leaves Cabbage, Japanese leek, Sesame oil, Salt, Firm tofu, Katakuriko, Miso, Gyoza skins, Oil, Sesame oil