Gyoza Gyoza are a more delicate than the usual potsticker. The famous Japanese gyoza are crescent-shaped dumplings that have originated from the The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the. Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom.

Bahan Membuat Gyoza

330 gr ayam cincang.
150 gr sawi putih.
1 btr putih telur.
2 btng daun bawang.
3 siung bawang putih.
1 sdm kecap asin.
1 sdm minyak wijen.
1/2 sdm saos tiram.
1 sdt gula pasir.
1 sdm tepung sagu.
secukupnya Lada bubuk.
secukupnya Garam.
3 sdm minyak goreng.
secukupnya Air.
secukupnya Kulit pangsit.

Langkah Memasak Gyoza

Cincang ayam, iris halus sawi putih, haluskan/cincang bawang putih, iris halus daun bawang.
Campur semua bahan kecuali minyak goreng, air & kulit pangsit. Aduk rata, koreksi rasa.
Ambil selembar kulit pangsit, beri 1 sdm adonan isi, lipat.
Panaskan 1 sdm minyak goreng di dalam wajan anti lengket, tata gyoza, panaskan sampai kecoklatan, siram dengan air sampai sepertiga terendam, tutup, panaskan sampai air mengering.
Angkat, sajikan.

Gyoza is an Asian dumpling, originating in China before becoming a staple in Japanese cuisine. For the gyoza skin,turn out the dough onto a lightly floured work surface and knead for five minutes To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the. Click the knife to dice up the Garlic. Click the knife to dice up the Green Onion. Click and drag to add the ingredients into the red bowl.

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