How to make Japanese Pork and Cabbage Gyozas - Pan fried dumplings
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- Опубліковано 17 жов 2024
- I learned to make these when I was living in Japan and they are still one of my absolute favorite things to eat! And totally worth making from scratch!
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JAPANESE PORK GYOZA
1 small head of cabbage
1 bunch Chinese chives
1 bunch green onions
4 cloves garlic
1/4 C potato starch (or corn starch)
22 oz ground pork
1/4 C soy sauce
3 Tbsp sesame oil
2 Tbsp water
80 round Gyoza wrappers
Oil for frying
Take out the Cabbage heart, take off the leaves and place them in a sauce pan with water - bring to a boil
finely chop the chives, green onions and garlic
once the cabbage has come to a boil drain the water and put the cabbage in ice water to cool down and stop the cooking
once cool enough to touch grab a handful and squeeze out all the extra liquid - repeat until all the cabbage is squeezed
chop and add to the other veggies
add the starch and stir
in another bowl mix the pork, soy sauce, sesame oil and water - mix well
add the veggies and mix again
taking one round gyoza wrapper at a time wet the 2/3rds of the outside edge
place about 2 tsp - a small cookie scoop, of filling in the center of the circle - bring the edges together in the center - then working your way down each side pleat and pinch - creating a half moon
repeat with all 80 gyoza
now freeze or cook!
to cook heat a pan up to high - once it's hot bring the tempurature down to medium and add the oil
swirl the oil around the pan then add the gyozas - don't over crowd the pan - I kinda shake the pan a bit to make sure nothing is sticking
once the bottom is a golden brown add enough water to halfway cover the gyoza - place he lid on the pan and bring the tempurature back to high - the water will steam out and cook the gyoza - once the water is almost all gone (it will get louder) take the lid off and let it finish frying - the gyoza should come right off
DIPPING SAUCE
2 Tbsp Soy sauce
2 Tbsp rice vinegar
a few drops hot chili oil
stir together
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ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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ashlee@ashleemarie.com
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You demonstrate a very polished style, for making Pork and Cabbage Gyozas. Well done. You just got your latest subscriber.
I’m making these for the first time tonight and this was so helpful. Thank you.
You are so welcome!
@@Ashleemariecakes they were gorgeous. Going to become a regular thing now and I got other family members helping to shape them. It as a lovely meal experience. X
ashlee just work! awesome! will be making these tomorrow!!!
let me know how it goes!!! I hope you enjoy them as much as we do!
I'd love to see more Japanese dishes :)
I would love to make some! I will add it to the list
Nice! I'm definitely going to try this!
let me know what you think!
WOW delicious! Thank you so much Chef!
you are so very welcome!
Since I do not eat pork, I just replaced it with ground chicken. came out amazing!
so glad you enjoyed it!
omg looks good
thank you!!
yum, looks delish
thank you so very much! def a favorite of ours!
I'm polish and foster parents don't cook polish (they aren't polish), is there anyway you can do some polish foods? Angel wings would be killer too! They are my favorite. I appreciate it a million (your channel)! I don't have anyone to teach me how to cook. P.p.s I really love Japanese and veitnamese! Do more of those too! 😊😊😊😊😊😊😊💗😂 Sending my love
I will have to add some of those to my list! I've been pretty busy lately but I will try!:)
One day I will try this tnx
you are so very welcome!
Ugh so glad there weren't any spiders in that bunch of chives lol! These look so wonderful, pork and cabbage go hand-in-hand. These look like they have the perfect little crunch to them!
right? I tend to toss the bunch in the sink and spray it from a few feet away then watch to make sure no bugs crawl out before I work with them now (and green onions too) and thank you! they are seriously so good!
I'd say an experience like that would scar me from using chives or green onions ever again, but who am I kidding ... I put either chives or green onions in nearly everything I cook, spiders or not LOL
it did take me awhile to get back on the horse - I still take a bunch of green onions or chives and toss them in a clean stink first thing - then spray it down from a few feet away before I get close enough to get my hands in there
I don't blame you!
must try this recipe!
SO good ! let me know what you think!
It tastes better with traditional Napa cabbage
Hey Ashlee, are these similar in taste to pot stickers?
gyoza wrappers are a little thinner and gyozas are a little smaller but they are basically the same things - the flavor totally depends on the filling - there are hundreds of ways to make both but if you like cabbage and pork you'll enjoy these!
Wrll they look yummy.
thx!
It's China food. The thickness of the wrapper is regional. In northern China it's thicker. In southern China it's thinner. In Northern China, it's traditional food. In under a minute people quickly roll a glob of dough into a perfect small circle with the edge slightly thinner than the middle. Factory made wrappera are perfectly flat and don't fry as good as Dong Bei wrappers
Yummy
SO good - frying some of the frozen ones up now (uploading the video made me hungry ;)
Ashlee Marie Cakes Enjoy 😍😍😍
😍😍😍😍🥟
can you make a smurfs cake cause your awesome
or a Power Ranger cake
can you make a Beauty And The Beast cake plz
make a freakazoid cake if you dont know who he is just type in search freakazoid intro for the show
饺子comes from China
That's Chinese food. Japan copied it
They are not Japanese.
They actually are - China has their own dumplings, but yes Gyoza's are Japanese. I lived in Japan and learned this recipe straight from a sweet Japanese neighbor.