Recipe: Delicious Garlic and Vegetable Energy-boosting Gyoza Dumplings

Garlic and Vegetable Energy-boosting Gyoza Dumplings. Great recipe for Garlic and Vegetable Energy-boosting Gyoza Dumplings. These gyoza dumplings combine the wishes of my husband who wants a lot of garlic, my kids who want meat, and my desire to eat lots of vegetables. Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers.

Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half moon and the filling is sealed inside. Place the dumplings on the baking sheet and continue assembling the rest. You can have Garlic and Vegetable Energy-boosting Gyoza Dumplings using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Garlic and Vegetable Energy-boosting Gyoza Dumplings

It's 50 of Gyoza skins.
It's 400 grams of Ground pork.
You need 200 grams of Cabbage (finely chopped).
Prepare 100 grams of Chinese cabbage (finely chopped).
You need 10 grams of Ginger - finely chopped or grated.
You need 3 clove of Garlic - finely chopped or grated.
It's 1 tbsp of Chicken soup stock granules.
Prepare 1 tbsp of Sesame oil for cooking the dumplings.
Prepare of Seasoning ingredients for the meat:.
You need 1 tbsp of 〇 Sesame oil.
Prepare 1 tbsp of 〇 Soy sauce.
It's 2 of to 3 shakes 〇 Salt (a pinch), pepper.
You need 1 tbsp of 〇 Cooking sake.

Chicken Dumplings are packed with juicy chicken, tender vegetables, garlic and ginger. Also referred to as Nepalese Momo, and quite similar to Chinese chicken dumplings, they're the perfect hors d'oeuvre or appetizer that you won't be able to stop eating! Bonus: they're infinitely customizable and you can make a big batch and freeze them so you always have a quick and easy meal on hand! Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.

Garlic and Vegetable Energy-boosting Gyoza Dumplings instructions

Combine the 〇 seasoning ingredients with the ground pork using chopsticks..
Finely chop the Chinese cabbage and regular cabbage. You don't need to squeeze them out..
Mix together the pork, cabbages, ginger and garlic with the chicken soup stock, and knead together well with your hands..
Put some water in a small bowl. Put the filling in the middle of a gyoza skin, wet the edge with a finger dipped in the water, and make 3 pleats... →.
... fold in half and pinch the edges securely closed. If you don't want to bother, you can just fold the dumplings in half and omit the pleats..
Line up the gyoza dumplings on a kitchen parchment paper lined plate or the tray the meat came in (dried off)..
Heat the sesame oil in a frying pan. Put the gyoza dumplings in the pan, add about 100 ml of water, put on a lid and steam-fry the dumplings over medium heat..
When there's no water left in the pan, take the lid off, raise the heat to high and evaporate all the water in the pan. Drizzle in a little sesame oil to finish and crisp up the dumplings, and they're done..

Brush wonton wrapper with egg white and add one spoonful of meat mixture. Fold bottom of wrapper over top and seal into a half crescent. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone. Bring about three quarts water to a boil in a kettle and add salt to taste.