The Gyozas are the famous Japanese empanadas which can be stuffed with any protein you want, pork, beef, shrimp or chicken. The best thing about these empanadillas is that they can be cooked both in steamed and in oil, to obtain a more crispy texture. Meat gyozas are really exquisite and very popular in oriental food restaurants.
| 🚻 4 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make meat gyozas: |
| 150 grams of pork |
| ADDITIONAL CHARACTERISTICS: Average cost, fried, |
Ingredients to make meat gyozas:
1. The first step to make our recipe is to prealist the ingredients of it. The mass for Gyozas you get it easily in an oriental product store.
2. In a bowl carries the beef, pork, finely chopped ginger, black sauce, garlic pasta, finely chopped onion and oregano. Mix very well to fill our Japanese empanadillas.
3. In another bowl we will put some water so that we can wet the mass of Wanton to close our Gyozas. To facilitate the work, place close some masses of Gyozas and the filling we perform in the previous step.
4. With the help of a dessert spoon you must add a bit of the filling of our meat gyozas. Then, with the finger yolk you must wet the edge of our dough as seen in the photograph.
5. Close the Japanese empanadillas as seen in the photograph, the edges that we have moistened with water must be sticking, preventing the filler from getting out of the preparation.
6. The ideal is that with the help of the hands you make forms to the Gyozas and in the restaurants. This curly form you can do it with your hands, being very careful to prevent the dough from breaking. These forms can also help you differentiate empanadillas in case you make them with different fillings.
7. To make this other form of gyoza of meat you just have to close the empanadilla as if it were a bag and then turn carefully to seal the edge.
8. Once we have our Japanese and closed Gyozas we will proceed to cook them.
9. On this occasion we are going to do fried gyozas, so you must wear a pan over medium heat adding some sunflower oil to taste.
10. Once the oil is hot add the gyozas and cook until you observe that they are golden. The center must be juicy and the fine mass slightly crispy.
11. It helps eliminate excess oil from gyozas letting them stand on absorbent paper.
12. This Japanese delight serves as entrance or garnish of any dish. If you prefer to eat them alone, I recommend accompanying them with a bittersweet lemon sauce or a ginger and soybean. The gyozas of meat can be kept in the freezer and do them when you want and do not forget that you can also make them steamed. If you want more snacks or entries and you have any comments or restlessness, write us. Enjoy!
