Those who like Japanese gyoza, I've finally made my first home made gyoza!!! And they turned out great!!!!!!!!! (^^)v
In Japan, people think of gyoza as Chinese food, but somehow we all think it's Japanese. Let's just say it's Japanese-Chinese food.
Somehow Japanese tend to think all Chinese people can make their own gyoza at home. At least I was asked many times when I was studying in Kyoto years ago. I don't know what made them think that but I was pretty shocked when I as asked why I couldn't make gyoza.
Anyway, my first attempt. Japanese style gyoza of course! It's easy cuz' gyoza wrapping is available at most supermarkets.
After wrapping, make sure you dip the bottom of the gyoza with lots of corn starch, then freeze them right away. The corn starch will make them really crispy when you fry them.
When cooking, heat up fry pan before lining frozen gyoza on it. Pour about 80ml water into fry pan and cover. Cook for about 5-8 minutes, remove cover and cook untill all water evaporates. The startch will slowly form a thin crust around the gyoza. Ready for serving when the thin crust turns brown and crispy.
Try and see if it works for you. (~~)b
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