Gyoza And What Is Gyoza

What is Gyoza?

In its place of origin, China, gyoza is the name for mizugyoza made from chicory, pork, chives and others wrapped in a dumpling skin and then boiled.

Is Gyoza Skin the Same as Dumpling Skin?

Jakarta - Gyoza skin is a ready-to-use skin dough to make gyoza (Japanese dumplings). This leather dough is made from a mixture of water and flour and is molded into thin circles with a diameter of 8 cm. dumpling skin, made from a mixture of flour and water, sometimes added with eggs and molded into a rectangle.

Can Gyoza Skin be Fried?

Take each gyoza skin with 1 tsp of filling dough then fold it in half while twisting one side and pressing it tightly. Heat plenty of oil in a skillet over medium heat. Fry gyoza until golden brown and dry. lift and drain.

How Long to Steam Gyoza?

3. how to steam gyoza, the time to measure gyoza can be about 10 minutes. “Actually, we didn't even steam the gyoza. but if you want to steam it until cooked it can take about 10 minutes.

Ingredient

200 g chicken thigh meat, cut into 2
100 gr prawns
1 tbsp tapioca flour
1 spring onion, cut into 2
1 egg
4 cloves of garlic, puree
5 pieces of chicory, cut into 2
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp sesame oil
Salt to taste
Pepper to taste
Mushroom Broth (I skipped)
Gyoza skin to taste
Water as adhesive
50 ml of water for steam

How to make

1. Put all the gyoza ingredients into a food processor, puree it doesn't need to be too smooth.
2. Stuff into gyoza, fold the edges.
3. Heat the frypan, give a little oil, add the gyoza, cook until the bottom is browned.
4. Pour water into the frypan, cover for steam. Wait for the water to dry.
5. Remove, serve while warm so that the bottom is still crispy.

Gyoza Sauce Ingredients

2 tbsp soy sauce
2 tbsp simple syrup (sugar water)
1/2 tsp vinegar
2 tsp sesame oil
2 tsp chili oil (skip, replace the cayenne pepper)
*** Mix all the ingredients, adjust the taste according to taste, those who like it sweet can add simple syrup, or add vinegar for those who like it more sour.