Recipe: Appetizing Colorful Japanese Gyoza Dumpling

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

Colorful Japanese Gyoza Dumpling. 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. Juicy on the inside, a golden brown and crispy base, these are.

A wide variety of japanese dumplings gyoza options are available to you, such as local service location, key selling points, and applicable industries.

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.

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

Ingredients of Colorful Japanese Gyoza Dumpling

1. You need 220 g of All purpose flour.

2. It’s 100 mL of Hot boiling water.

3. It’s 50 mL of Ice cold water.

4. It’s 5 g of Salt.

5. You need 1 Tablespoon of Tomato paste.

6. It’s 1 Teaspoon of Matcha powder.

7. You need 1 Tablespoon of Kabocha squash (cooked and pureed/only orange part).

8. You need 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. 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. It’s 1 1/2 Teaspoon of Soysauce.

15. Prepare 1 Teaspoon of Sesame oil.

16. It’s 1 pinch of Salt.

17. Prepare 1 pinch of Pepper.

The dumpling wrapper is a bit thinner.

The filling often has a distinct ginger flavor.

The meat and vegetable filling is often ground much finer.

Juicy on the inside, crispy and golden brown on the outside, this Gyoza recipe serves up Japanese pan-fried dumplings.

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..

A popular weeknight meal as well as a great.

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.

The chef spends many years perfecting his craft, and the process is always.

Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom.