Recipe of Favorite [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon

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The ingredients needed to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:

1. Prepare 30 grams Kiriboshi daikon (dried)
2. Make ready 50 grams Chinese garlic chives
3. Make ready 50 grams Shiitake mushrooms
4. Make ready 30 grams Japanese leek
5. Prepare 1 tbsp or less Juice from the grated ginger
6. Get 1 Pepper
7. Take 100 ml ●Water
8. Get 50 ml ●Sake
9. Make ready 1 tbsp ●Oyster sauce
10. Take 1 dash ●Weipa
11. Make ready 1/4 tsp ● Fish sauce
12. Prepare For finishing to pan-frying:
13. Take 200 ml Hot water
14. Take 1 tsp Plain flour
15. Take 1 tsp Katakuriko
16. Get 1 look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza)
17. Take 1 Vegetable oil
18. Get 20 Gyoza dumpling skins

They are boiled, steamed or pan-fried to our taste. This is not so difficult to make so please give it a try! See recipes for Mixed Cucumber and Kiriboshi Daikon Salad too. Authentic Char Siu Pan-fried then steamed; Steamed and then pan-fried; Deep-fried; Personally, I like to pan-fry oyaki first to give them a nice char, and then steam till they are cooked.

Instructions to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:

1. Soak the kiriboshi daikon in water for 5 minutes to rehydrate. Cut the kiriboshi daikon into 5-mm pieces. Cut the shiitake mushrooms into 5-mm-dices. Chop the Japanese leek into slightly smaller dices. Grate the ginger and keep only the juice.
2. Heat 2 tablespoons of sesame oil in a frying pan and add the kiriboshi daikon and shiitake mushrooms and fry for 2 to 3 minutes. Add the ● seasonings and fry until the excess moisture has evaporated.
3. After the moisture has evaporated, (do not allow the mixture to get too dry) add the ginger juice, Japanese leek and Chinese garlic chives. Season with pepper and stir gently. Turn off the heat. Leave to cool.
4. After cooling, wrap the gyoza dumpling skins around the filling. The filling will reduce in size when it is cooked, so use much more filling than for a normal gyoza. Otherwise the end product will be too flat.
5. Prepare the water mixture used to finish pan-frying the gyoza. Dissolve the plain flour and katakuriko with a tiny amount of water (not listed) to make a paste. Stir in the hot water to the paste.
6. Heat the frying pan really well first and add the vegetable oil. Swirl the frying pan and allow the oil to completely coat the frying pan. Arrange the gyoza and fry over a medium heat. After the bottom of the gyoza has browned, add the prepared water mixture (I use 100 ml or less of the water mixture at a time). Cover with a lid and cook until all the water has evaporated.
7. Uncover the lid and pour in the sesame oil. Fry further until the bottom of the gyoza is very crispy. After that, transfer the gyoza onto a serving plate and serve immediately.

See recipes for Mixed Cucumber and Kiriboshi Daikon Salad too. Authentic Char Siu Pan-fried then steamed; Steamed and then pan-fried; Deep-fried; Personally, I like to pan-fry oyaki first to give them a nice char, and then steam till they are cooked. But I encourage you to try a few methods to find your favorite way of preparing Japanese stuffed dumplings. Popular Fillings (An 餡) for Oyaki Vi bruger cookies til at personliggøre indhold og annoncer og til at analysere vores trafik. Vi deler oplysninger om din brug af vores tjeneste med vores partnere inden for sociale medier, annonceringspartnere og analysepartnere. "Gyoza," Japanese pan-fried dumplings, is a very popular dish in Japan.

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