Gyoza with Shiitake, Scallops & Shrimp
“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 pile of this Gyoza.
Ingredients
(4 servings)
-
13 ( 20g )
Dried Shiitake mushrooms
-
20g
Kiriboshi daikon( Dried Daikon & Carrot Strip Mix )
-
2.5g
Hijiki Seaweed
-
2.5g
Kombu kelp
-
2 ( 7g )
Dried scallops
-
5g
Sakura shrimp
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1 bunch ( 50g )
Nira( Japanese garlic chives )
-
1 ( 30g )
Negi (Japanese Long Onion)
-
15g
Ginger
-
2g
Garlic
-
80g
Ground pork
-
A dash of
Salt and pepper
-
20
Large gyoza wrappers
-
Suitable amount
Sesame oil
-
100ml
Water
-
1 Tbsp
Soy sauce -A
-
1 Tbsp
Sesame oil -A
-
A dash of
Pepper -A
-
1/2 Tbsp
Oyster sauce -A
-
-
Steps
1
Reconstitute the dry ingredients with water and squeeze out the water, then mince with the other ingredients.
2
Add salt and pepper to the ground pork and mix well until it becomes sticky.
3
Add Step 1 and 2 ingredients, Seasoning A and mix well.
4
4. Put the Step 3 filling into the wrapper.
5
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.
6
When the pan quite steaming, take off the cover and add sesame oil for flavor.
