餃子

今日は、日本の餃子を紹介します。このレシピは、母から教わりました。隠し味は、母の自家製お味噌を少し、入れることです。

Recipe Summary
Prep Time:  3 hours
Cook Time: 15 minutes
Yield:     50 dumplings

Ingredients

2 pounds ground pork (<-- You can use ground chicken as well.)
1 bunch of Scallions, finely chopped
1 bunch of Chives, finely chopped
1/2 cabbage, finely chopped 
1 package round dumpling wrappers 

(Gyoza)(A) 
3 tablespoons soy sauce
1 tablespoon Asian sesame oil 
1 tablespoon Japanese white wine (sake)
2 tablespoons Japanese bean paste (miso)
Salt, Sugar
(B) 
1 gingerroot, peeled and grated gingerroot
1 fresh garlic, grated 

Leave the ground pork in room temperature. In a large bowl, combine the pork, mix well.　Then add (A) vegetables and mix until all the ingredients are thoroughly combined. The last, add (B) and mix well again. (*The filling will not taste right if you try to combine all the ingredients at once.)

Put some flour on the plate to avoid the dumpling stick it. Place 1 dumpling wrapper on a plate or a board. Place 1 tablespoon of pork mixture in the center. Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half-moon shape. Repeat the other side in the same way and leave the dumpling standing up. * The dumplings can be made in advance and frozen for up to 3 months, or they may be cooked immediately.

Add some oil and place dumplings, fry with high heat until the other side turn to golden brown. Add 1/2 cup water and cover with the lid, cook with mid-heat until the water is gone. Add a little sesame oil as flavor and flip them on the plate.

#dumpling #gyoza #japan #japanesefood