Gyoza (Japanese Dumplings)
繁體中文
繁體中文
Ingredients
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Instructions
| 1. | For homemade dumpling wrappers, please refer to Pasta Maker Made Chinese Dumpling Wrappers - use the thinnest setting instead of setting 5. |
| 2. | Refer to Dumpling Filling to prepare the filling you desire. |
| 3. | Wet the edges of the wrapper with water. Place 18 grams of filling on the center of a dumpling wrapper. Lift one edge over the filling to the other side to form a half-moon shape. Make a small fold on one side, then pinch the fold to the other side (see pictures below). Repeat the fold-pinch action until this dumpling is fully sealed. I made 8 folds per dumpling; the number of folds doesn't matter. Repeat this step for the rest of the filling and wrappers. |
| 4. | Heat 3 tbs. of oil in a pan. Add the dumplings and pan-fry in low heat for 1 minute. Pour in 1/2 cup of water, cover and cook in medium-high heat until all the liquid is evaporated. Uncover and continue pan-frying until the bottoms of the dumplings are golden brown. |
| 5. | Mix soy sauce, vinegar, sesame oil and scallion in a bowl and serve as dipping sauce. |
日式煎餃
ENGLISH
ENGLISH
材料
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做法:
| 1. | 若要自製水餃皮，請參考製麵機水餃皮，製麵機設在最薄的刻度。 |
| 2. | 參考餃子餡準備你喜歡的餡料。 |
| 3. | 手指沾水將皮邊緣塗濕。取18克的餡料放在水餃皮中心，麵皮對折成半圓型，將一邊捏出一摺後與另一邊捏緊(見下圖)，重複一邊捏出皺褶再與另一邊捏緊直到底，大約可以捏出8摺(摺數隨意)。將剩餘水餃皮和餡料依樣包好。 |
| 4. | 3大匙油燒熱。放進做好的煎餃用小火煎1分鐘後加水1/2杯。加蓋用中大火煎到水收乾。拿開蓋子後繼續煎到底部呈金黃色即可。 |
| 5. | 將水餃裝盤。把醬油，醋，麻油和蔥花拌勻即為沾醬。 |
最後更新 (Last Update): 11/19/2020
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