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Submitted on
July 16, 2011
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Make
NIKON CORPORATION
Model
NIKON D300S
Shutter Speed
10/600 second
Aperture
F/5.3
Focal Length
42 mm
ISO Speed
250
Date Taken
Nov 18, 2010, 10:49:51 AM
Software
Adobe Photoshop CS2 Windows
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homemade gyoza by asainemuri homemade gyoza by asainemuri
うわあああ、焼き餃子!!

Homemade Gyouza~
So, so delicious!
Seriously, you guys...:iconlovelyemoteplz:



--------------------------------
~ Yaki Gyouza ~

Recipe:
(This is a party-sized amount, and will yeild about 40-50 Gyouza!)

If making Gyouza with meat, you can use Ground Pork, Chicken, Shrimp, etc.
You will need 12 oz of the ground meat.

Cabbage, finely chopped (12 oz)
Small Onion, finely chopped (half)
Green Onions, finely chopped (4-5 oz)
Garlic, finely chopped (2 tbsp)
Ginger, grated (2 tbsp)
Soy Sauce (2 tbsp)
Sake (2 tbsp)
Sesame Oil (2 tbsp)
Sugar (1 tbsp)
Potato Starch (3 tbsp)
Salt & Pepper (1 tsp each)

Put the meat into a bowl with the garlic, ginger, soy sauce, sake, sesame oil, sugar, potato starch, salt and pepper. In a circular motion (with your hands!) mix the meat quickly until it becomes very smooth and gooey in texture. Add cabbage, onion, and green onions, mix again until everything is combined. Cover bowl with plastic-wrap and let it sit in the fridge for about an hour. Fill Gyouza skins and wrap as desired (there are many ways you can do this, of course) and place the Gyouza in a heated, lightly oiled saute pan. Add hot water into the pan, just enough to cover the Gyouza about half way. Put the lid on and let them cook about med-high until all the water has evaporated. You can add a bit more sesame oil to the pain at this point if you like. Cook Gyouza until the bottoms are golden. That's it! Enjoy! :D



________________________________________________
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Copyright © *asainemuri
Photography may NOT be used without permission.
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:iconlordofnightsshadows:
LordofNightsShadows Featured By Owner Jan 26, 2014  Hobbyist General Artist
:icondroolplz: *drools a river.*
Reply
:iconasainemuri:
asainemuri Featured By Owner Jan 26, 2014  Professional Photographer
:D
Reply
:iconlordofnightsshadows:
LordofNightsShadows Featured By Owner Jan 26, 2014  Hobbyist General Artist
TT^TT now I want some
Reply
:iconkijonaia:
kijonaia Featured By Owner Jul 10, 2013  Hobbyist Digital Artist
I meant potato starch, lol.
Reply
:iconasainemuri:
asainemuri Featured By Owner Jul 10, 2013  Professional Photographer
Yes! It certainly can. :aww: I've made it without sake several times and it's still delicious! I've made it without potato starch as well, and it didn't come out as good (texture wise) but the flavor was still there. :) The potato starch is used to make the meat "creamier" or softer in texture. Sometimes if the meat has no fat it will have a tough texture. For instance if you use a lean ground pork or chicken, the meat might turn into a nugget on the inside of the gyoza. ^^; Kind of weird... So if you're not going to use potato starch, make sure your meat has a little fat to it. :)
Reply
:iconkijonaia:
kijonaia Featured By Owner Jul 11, 2013  Hobbyist Digital Artist
Okay! Thank you so much! :) My boyfriend got a job working at a factory with long shifts(6am-5pm), so I wanted to send him daily with really good lunches! I thought gyoza would be awesome for a lunchbox(maybe in a thermos so it stays warm). I already make crab rangoon often and he likes it, and he's a huge buff for Asian food in general, so yeah, definitely would be great for him! ^_^
Reply
:iconasainemuri:
asainemuri Featured By Owner Jul 11, 2013  Professional Photographer
Welcome! Good luck :) Hope it comes out okay!
Reply
:iconkijonaia:
kijonaia Featured By Owner Jul 10, 2013  Hobbyist Digital Artist
Can this be made without sake or corn starch?
Reply
:iconneko-baka-olush:
Neko-Baka-Olush Featured By Owner May 3, 2013
Ah,this looks really ...yummy! I wanna eat it! o 3 o
Reply
:iconasainemuri:
asainemuri Featured By Owner May 3, 2013  Professional Photographer
Thank you! :) You should make some!
Reply
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