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Japanese Gyoza Dumplings
Japanese Gyoza Dumplings

Before you jump to Japanese Gyoza Dumplings recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

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Cold water fish are good if you are wanting to be in a better mood. Salmon, herring, tuna fish, mackerel, trout, and so on, they’re all chock-full of omega-3 and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s the truth: eating tuna fish sandwiches can actually help you battle your depression.

As you can see, you don’t need to consume all that junk food when you want to feel better! Try these hints instead!

We hope you got benefit from reading it, now let’s go back to japanese gyoza dumplings recipe. You can have japanese gyoza dumplings using 18 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Japanese Gyoza Dumplings:
  1. You need For the filling
  2. Use 250 g 20% Fat minced pork
  3. Prepare 1 x Large Field Mushroom or Shiitake
  4. Provide 3-4 Spring Onions
  5. Prepare 1 tsp white pepper
  6. Use 1 tbsp oyster sauce
  7. You need 1 tsp sesame oil
  8. Use 1 tsp dark soy sauce
  9. Take 1 tsp mirin
  10. Get 1 tsp shaping rice wine
  11. You need 120 g Raw King prawns roughly chopped
  12. Use Thumb sized piece of ginger minced
  13. Provide For the wrappers
  14. Get 120 g bread flour
  15. Use 120 g plain flour
  16. Provide 1/2 tsp sea salt
  17. Prepare 120-150 ml just boiled water
  18. You need corn flour(for dusting)
Instructions to make Japanese Gyoza Dumplings:
  1. Mix all the ingredients from the filling section into a blow and cover with clingfilm. Refrigerate for several hours so that the ingredients can get to know one another.
  2. Sift the flour into a large bowl.
  3. Add salt to the water and mix until completely dissolved.
  4. Add the water into the flour little by little, stirring with a rubber spatula. You will eventually need to use your hands to form the dough into a ball.
  5. Transfer the dough to the work surface and knead the dough for 10 minutes, the texture of the dough will be much smoother.
  6. Cut the dough in half.
  7. Shape each half into a long sausage. Wrap in clingfilm and refrigerate for about 30 minutes.
  8. After 30 minutes unwrap the dough. Sprinkle a little corn flour on to the work surface and roll out each log so that is about 1mm thick
  9. Use a 2.5 inch biscuit cutter to cut out the rounds.
  10. Dust each one with some corn flour, stack up on a plate and cover with clingfilm
  11. Now you can fill each wrapper with a heaped teaspoon of the filling mixture and pleat into the desired dumpling shape
  12. Pre heat a pan with a tbsp of oil, Place the Gyoza's int it and fry until nice an crispy underneath. Now pour in about 50ml of water and put the lid on the pan. Steam until no more liquid is left in the pan.
  13. Serve with you favourite dipping sauce and enjoy

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