Hi everyone, I'm MASA.
Today I'd like to share a recipe of making a Chinese cuisine.
It's called
[Japanese] Hane tsuki Yaki Gyoza
Gyoza with Wings
Gyoza is actually a Chinese traditional food
Since I received many requests about how desiring they are to learn Japanese style gyoza, (I'd like to share the recipe today).
As you know, I'm a Japanese.
So, I feel a little bit under pressure to introduce Chinese traditional food like this.
A bit stressful. (sweating)
What I prepare to teach you today is "Gyoza", Japanese dumpling
So, the recipe might be a slicely different from the one of making traditional Chinese dumpling.
You can take this recipe as your reference
and design your own recipe as you wish.
It's not that complicated.
Ok, let's start.
[Preparation for dumpling wrappers]
[Preparation for dumpling wrappers] (All-purpose flour-120 g)
(Some salt)
(Mix them well)
(Hot water—50 cc)
(Stir the flour while pouring in hot water)
(Knead the dough by hand)
[Tip] At first, the flour will be dry. The more you knead it, the more the dough is formed.
(Use the dough to wipe the rest of flour in the steel basin)
[Tip] Due to the gluten contained in flour, the dough is still hard and not easy to be shaped.
(Cover the dough for about 1 hr)
(An hour later..)
[Tip] Normally, you need a couple of hours to rest the dough.
[Tip] You can make the dough a day before your gyoza day~!
(Keep kneading it until smooth)
(Cover the dough and wait for at least 1 hour)
[Preparation of filling]
(Cabbage—100 g)
(Finely shred the cabbage)
(1/4 tsp of salt)
(Mix them evenly)
(Let them sit for about 10 minutes)
(Chinese chives－20 g)
(Finely shred them)
(1/2 onion)
(Chop into small dices)
(Some oil)
(Put to medium heat)
(Add shredded onion)
(Sauté until golden brown color)
(Take them out to cool down)
(Salted shredded cabbage)
(Wrap them up with a cloth)
(Squeeze out excess water)
[Tip] Cabbage liquid has its own natural taste, so there is no need to squeeze too much.
(Ground pork—180 g)
(2 cloves of garlic)
(Grind into paste)
(Ginger-5 g, grind into paste)
(1 tbsp of sake)
(2 tbsp of mirin)
(1/2 tbsp of soy sauce)
(1 tbsp of sesame oil)
(1/3 tsp of salt)
(1/2 tsp of white pepper)
(2 tsp of white miso)
(Mix them well)
(Mix them until sticky)
(Shredded Chinese chives)
(Shredded cabbages)
[Tip] Make sure the sautéed onions are cool down. Otherwise, the heat may melt the fat in ground pork.
[Tip] After you add all the vegetables, mix them gently. Don't stir the mixture too hard.
(Put into a fridge for about 30 minutes)
The seasonings are in Japanese style.
[Tip] It's totally ok if you have your own preference of seasonings.
[Tip] The rested dough becomes soft and smooth.
(Knead into stick shape)
(Cut the dough into pieces, about 7~8 g per piece)
[Tip] I aim for thinner skin this time. If you prefer thicker skin, you can prepare larger pieces.
(Squash the dough)
[Tip] You can use your normal practice to roll out the dough.
(Roll out the dough in thin & round shape)
(Imitate how Din Tai Fung masters make dumpling wrappers ≧▽≦)o)
(I made it!!) (Exciting)
(Keep working on making dumpling skins) (Sweating)
Dumpling wrappers like these,
[Tip] Actually in Japan, we usually use ready-made one.
When going a supermarket, if you'd like to purchase ingredients for making dumplings
[Tip] You can find many ready-made dumpling wrappers near the area of selling ground meat.
Like this one.
Japanese-style dumpling skin is relatively thin.
Look, this thin.
[Tip] Chinese-style dumpling skin is relatively thick. If you use thicker skin to wrap dumplings
they will have chewier texture.
[Tip] In Japanese, we call it "mochi mochi", which means chewy.
[Tip] If you wrap dumplings with thinner skin, the texture will be quite light.
[Tip] Today, I'm making Japanese style gyoza, so I prepare thin wrappers. You can choose your own preference, both styles can make delicious dumplings.
Ok, let's start wrapping dumplings.
Of course, you can take my way of wrapping dumplings as reference.
[Tip] I believe you, especially for those Chinese audiences, are better familiar with wrapping dumpling than I am.\≧▽≦;)
Ok, let's go.
(Put some filling in the center of a wrapper)
(Dip the edge with some water)
(Seal the dumpling wrapper)
[Tip] You can seal the wrapper in any way you like.
(In Japan, we also have a little prop like this)
(It's faster making by hands??)
(It's all wrapped)
(Some oil)
(oil)
(Dip some oil underneath the dumpling)
[Tip] This action helps to evenly heat the dumplings so as to make crispy gyoza skin with little amount of oil.
(Put to medium heat)
(Water 50 cc Cake flour 1 tsp)
[Tip] The cake flour is for making wings of gyoza. It's optional.
(Cook until the bottom part becomes golden brown color)
(Pour in cake flour water)
(Cover the lid)
(3 minutes later..)
(Keep pan-frying them)
(Move the pan to evenly heat all edges)
(It's done when the wing turns light golden brown)
(Turn off the heat)
(Plating)
(Beautiful wing~! ^^b)
Ok, here is a plate of Hane tsuki Gyoza.
(Hane tsuki Gyoza-Gyoza with Wings)
So, let's dig in.
We've been waiting for so long
since we make dumpling wrappers from scratch.
It takes a while to make it, but it's worth the time.
Can you hear the sound of this crispy skin?
Wonderful~
Let me try the original taste first.
[Japanese] Dewa Itadakimasu
[Tip] It tastes very much like the gyoza that goes with Ramen in a ramen store! ^^b
Yummy!
Now, let me try the taste dipped with Gyoza sauce.
This time, I added sautéed onions into the ground pork.
Thus, the idea is a bit like burger meat
you can enjoy the natural sweetness of onions.
Today's skill of pan-frying dumplings is quite special.
[Tip] We call it Hane Tsuki Gyoza, gyoza with wings.
Hane (Japanese)=Wing=The crispy skin
[Tip] Originally, the wing is formed because of the extra flour left on the surface of dumplings.
When pan-frying the dumplings and water is added,
the excess flour melt and flow down to the pan, and therefore a layer of wing is formed.
Nowadays, we can see many restaurants purposely making this crispy skin.
In Japan's supermarket, you can see some frozen dumplings,
They are making progress now.
It is designed to allow you to make yaki gyoza with beautiful crispy skin by simply pan-frying the dumplings.
[Tip] So adding cake flour water is an optional move.
[Tip] You can simply add "water".^^b And then cover the lid.
Ok, today's dish is pretty...
easy...I suppose.
[Tip] The steps are not that complicated but it needs a bit more time to complete. Trust me, it's worth it.
So everyone, if you're interested in it,
Please give it a try. Thank you.
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