Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Gyoza is a kind of dumplings originated in China. Gyoza can be steamed, fried, boiled, and more. This is a recipe to make the most poular pan-fried gyoza. Cover the pan and steam the gyoza on low heat until the water is gone.
Showing posts with label Aki Kawamura. Show all posts
Showing posts with label Aki Kawamura. Show all posts
Thursday, October 8, 2009
Aki Kawamura in Sexy Bikini
Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Gyoza is a kind of dumplings originated in China. Gyoza can be steamed, fried, boiled, and more. This is a recipe to make the most poular pan-fried gyoza. Cover the pan and steam the gyoza on low heat until the water is gone.
Serve with shoyu/vinegar/minced garlic for dipping. My next recipe is shoyu ramen. These taste so much like the roadside ramen/gyoza establishments we've frequented in Japan. Thank you for these great recipes. I used slightly more minced garlic in the pork filling and could only find very small gyoza wrappers, so I doubled the wrapper; otherwise it would have been too thin for us. Perfect for my family when served with a small plate of gyoza. Cover the pan and steam the gyoza on low heat until the water is gone.