Gyoza with Shiitake, Scallops & Shrimp
Gyoza will be more delicious with Shiitake!
Gyoza with Shiitake, Scallops & Shrimp
Gyoza will be more delicious with Shiitake!
“Gyoza,” Japanese pan-fried dumplings, is a very popular dish in Japan. Almost every Ramen shop provides Gyoza.
Gyoza will be more delicious with Shiitake and sun-dried foods. I use Dried Shiitake, Kombu, Dried scallops, Dried Daikon Strip, hijiki, Sakura shrimp, etc.
Everyone eats up quickly the mountain of this Gyoza.
( 4 servings )
- Dried shiitake mushrooms
- 13 ( 20g )
- Kiriboshi daikon
- 20g
- ( Dried Daikon & Carrot Strip Mix )
- Hijiki
- 2.5g
- Kombu kelp
- 2.5g
- Dried scallops
- 2 ( 7g )
- Sakura shrimp
- 5g
- Nira
- 1 bunch ( 50g )
- ( Japanese garlic chives )
- Japanese scallion onion
- 1 ( 30g )
- Ginger
- 15g
- Garlic
- 2g
- Ground pork
- 80g
- Salt and pepper
- A dash of
- Large gyoza wrappers
- 20
- Sesame oil
- Suitable amount
- Water
- 100ml
- Seasoning A
- Soy sauce -
- 1 tbsp
- Sesame oil -
- 1 tbsp
- Pepper -
- A dash of
- Oyster sauce -
- 1/2 tbsp
Reconstitute the dry ingredients with water and squeeze out the water, then mince with the other ingredients.
Add salt and pepper to the ground pork and mix well until it becomes sticky.
Add Step 1 and 2 ingredients, Seasoning A and mix well.
4. Put the Step 3 filling into the wrapper.
Spread sesame oil on a frying pan and put the gyoza on the pan. When they turn brown, add 100ml of water and put on the cover.
When the pan quite steaming, take off the cover and add sesame oil for flavor.