gyoza, Japanese dim sim | How to cook | easy recipe | Chef Tsuji

Описание: 【ingredients】
◎gyoza
30 gyoza sheets
300g minced pork
200g chinese cabbage
200g white leek
50g chinese chives
1 teaspoon grated garlic
1 teaspoon grated ginger
1 teaspoon salt
4 tablespoon soy sauce
2 tablespoon cooking sake
1 teaspoon weiper
100m chinese chicken stock
3 tablespoon sesame seed oil
3 tablespoon oyster sauce

◎sauce
2 tablespoon soy sauce
2 tablespoon vinegar
chili if you like

【how to cook】
keeping the juice in the gyoza is the key point
making crispy gyoza with the help of a chef

dice 200g of chinese cabbage into small pieces

the smaller, the better

cut chinese chives to 3mm
the thinner the chives, the easier it will cook

dice 200g of white leek into small pieces
the outer layer is thin, and the inner layer is thick. separate it and cut

sprinkle a pinch of salt and mix well

when water comes out and it becomes a little soft, put in 300g of pork mince

put in 1 teaspoon of garlic and ginger

put in 2 tablespoons of cooking sake and 1 teaspoon of weiper

sprinkle a pinch of salt and mix well

wrap the meat in the gyoza sheet

put water on the edge and take out the air as you wrap it
if you take out the air, the skin won't break when you cook it

press the other side and make sure the sheets are stuck together

make another one

if you stick it together tightly, the juice will be kept in the gyoza

if you could not wrap it like before, try the next method

fold the edge so that it will be overlapped

don't put the heat on yet. pour in vegetable oil

use a paper towel to spread the oil

place the gyoza to make a circle

cook it on low until the color changes of the bottom

mix corn starch and water

when the color of the gyoza changes, pour in the corn starch

put a lid on and steam it

pour in vegetable oil and make it crispy

when it becomes crispy, serve it on a plate

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history of chef tsuji testuya
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graduated tsuji cooking school France
trained at a star restaurant Jacques DECORET in France
after returning to Japan, Deputy chef at L'AUBERGE DE L'ILL, Hiramatsu, La suite
experienced making a range from appetizers to desserts, but felt that there was a distance between the kitchen and the customer. He could not tell his opinion to the customers and could not hear the opinion of the customers
started a catering services to "see the happiness of the customers through communication"
with his techniques and friendliness, there are many repeaters


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