[Farmhouse Recipe] Gyoza Dumplings with Wings
[Farmhouse Recipe] Gyoza Dumplings with Wings

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, [farmhouse recipe] gyoza dumplings with wings. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

[Farmhouse Recipe] Gyoza Dumplings with Wings is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. [Farmhouse Recipe] Gyoza Dumplings with Wings is something which I’ve loved my entire life.

Gyoza with Wings are pretty much the same dumplings as the classic gyoza. The only difference is its unique presentation where a group of gyoza are all connected with a crisp sheet of fried starch made out of flour and water. The cabbage is salted, which prevents the dumplings from getting soggy.

To begin with this particular recipe, we must first prepare a few ingredients. You can have [farmhouse recipe] gyoza dumplings with wings using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make [Farmhouse Recipe] Gyoza Dumplings with Wings:
  1. Take 35 to 40 Gyoza skins
  2. Prepare 400 grams Cabbage
  3. Get 1/2 tsp Coarse salt
  4. Prepare [A] Gyoza filling:
  5. Take 200 grams Ground pork
  6. Prepare 1 clove Garlic, finely chopped
  7. Get 1 knob Ginger, finely chopped
  8. Get 2 tsp Soy sauce
  9. Get 1 tsp Sake
  10. Take 1 tsp Sesame oil
  11. Make ready [B] The "wings" (flour-water):
  12. Get 100 ml of water to every 1 teaspoon of flour Water: Flour ratio

Whisk the flour mixture well and pour it into the pan. Make sure the mixture covers up ⅓ of the gyoza. When the edges of the wings start to peel off from the pan, drizzle sesame oil around the edge of the wings. Adjust the heat according to the color of the wings.

Instructions to make [Farmhouse Recipe] Gyoza Dumplings with Wings:
  1. Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly.
  2. Mix the [A] ingredients together very well, kneading it until it turns white and sticky.
  3. Mix the cabbage and [A] ingredients together lightly. Don't over-mix at this stage.
  4. Wet the edges of the gyoza skins and stuff with the filling.
  5. Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat.
  6. Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid.
  7. When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there's no moisture left in the pan.

Put pork, sake, salt, and sugar in a bowl. Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Pour into the pan and cover. Remove the lid and continue cooking until the water is completely evaporated. Place a plate on top of gyoza.

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