How to Make Homemade [Farmhouse Recipe] Gyoza Dumplings with Wings

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, [farmhouse recipe] gyoza dumplings with wings. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

[Farmhouse Recipe] Gyoza Dumplings with Wings is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. [Farmhouse Recipe] Gyoza Dumplings with Wings is something that I have loved my whole life.

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

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.

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