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Receta Fried Gyoza
by Global Cookbook

Fried Gyoza
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  Raciónes: 6

Ingredientes

  • 5 ounce Cabbage, minced
  • 6 ounce Grnd pork or possibly beef (or possibly combination of both)
  • 2 Tbsp. Japanese soy sauce
  • 1 Tbsp. Sesame oil
  • 1 tsp Mirin (Japanese rice wine) or possibly sherry
  • 1 x Green onion, chopped
  • 1 tsp Grated ginger
  • 1 x Dry black mushroom, soaked in 2 tb water
  • 2 Tbsp. To 3 tb peanut oil
  • 1/4 c. Warm water
  • 1 sm Pkg Gyoza skins (available at Oriental food stores)
  • 1/4 c. Japanese soy sauce
  • 1 tsp Rice wine vinegar
  • 1 dsh Rayu or possibly sesame oil

Direcciones

  1. "Pot Stickers"
  2. Cook cabbage in a small amount of boiling salted water till tender.
  3. Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage. Chill for 1 hour or possibly more.
  4. Place a scant tsp. of mix on each gyoza skin. Moisten edges with cornstarch and water, fold over and seal. Crimp edges with a fork. Cover bottom of a large non-stick skillet (electric is good) with oil. Brown the gyoza over medium heat (350 degrees) turning frequently. Add in 1/4 c water to skillet- let, cover and steam on low heat 7 min. Stir often to prevent sticking. Remove cover, raise heat and cook for 2 min till crisp.
  5. Place sauce on table in small individual bowls. Gyoza may be prepared in advance or possibly frzn. Lay them in a single layer on a greased cookie sheet, and cover with greased paper. Thaw before cooking.
  6. "Pot Stickers" are usually served as a first course. They are also excellent as an appetizer.
  7. Suggestion: Egg Drop Soup and "Pot Stickers", followed by Beef and Oyster Sauce a crisp green vegetable and warm Chinese tea.