Recipe: Appetizing Colorful Japanese Gyoza Dumpling

Recipe: Appetizing Colorful Japanese Gyoza Dumpling Delicious, fresh and tasty.

Colorful Japanese Gyoza Dumpling. Great recipe for Colorful Japanese Gyoza Dumpling. Gyoza is all time favorite dish of many Japanese people's. You can make it with Gyoza skin that you can find at supermarket, but you might have a hard time to find it at supermarket sometimes.

Gyoza make for a great appetizer or a meal all on their own.

If you are looking to make a full Japanese spread, see the recipes listed at the bottom of the page.

Prepping a bunch of gyoza and freezing them for later is a genius move.

You can have Colorful Japanese Gyoza Dumpling using 17 ingredients and 14 steps. Here is how you cook it.

Ingredients of Colorful Japanese Gyoza Dumpling

1. Prepare 220 g of All purpose flour.

2. Prepare 100 mL of Hot boiling water.

3. It’s 50 mL of Ice cold water.

4. Prepare 5 g of Salt.

5. It’s 1 Tablespoon of Tomato paste.

6. You need 1 Teaspoon of Matcha powder.

7. It’s 1 Tablespoon of Kabocha squash (cooked and pureed/only orange part).

8. Prepare of ★Stuffing★.

9. It’s 200 g of Ground pork meat.

10. You need 1/2 cup of Nira or scalion (minced about 5mm).

11. You need 2 cup of Cabbage (cut into 1~1.5cm cube).

12. Prepare 1 Teaspoon of Garlic (minced).

13. You need 1 Teaspoon of Ginger (minced).

14. You need 1 1/2 Teaspoon of Soysauce.

15. You need 1 Teaspoon of Sesame oil.

16. Prepare 1 pinch of Salt.

17. You need 1 pinch of Pepper.

Take raw gyoza and place them in a single layer on a baking sheet.

View Larger Image; Gyoza is one of my favorite dishes that I cook at least once a month.

If you buy pre-made gyoza wrappers in the grocery store, it's easy to make these dumplings.

The only thing you need to practice is the technique of.

Colorful Japanese Gyoza Dumpling step by step

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..

Dumplings are a universal dish, with all kinds of varieties in all corners of the world.

The Japanese version of the dumpling is called gyoza.

Gyoza refers to cooked dough pouches with various stuffing.

These pouches are made of flour, potatoes or bread, and may include meat, fish, vegetables, or sweets as filling.

Chefs cook gyoza by boiling, steaming, simmering, frying, or baking them.