Curry Flavor Age Gyoza (Deep-Fried)
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5
2 reviews
Excellent
Curry Flavor Age Gyoza (Deep-Fried)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Filling
- 200 g ground pork
- 100 g yellow onion finely diced
- 30 g cheese cheddar, gouda or similar, preferred shredded melting
- 50 g shiitake mushroom finely diced, fresh
- 50 g bamboo shoots finely diced, boiled
- 2 tsp garlic or garlic paste, grated
- 1 tsp ginger root or ginger paste, grated
- ½ tsp salt
- ½ tsp sugar
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tbsp lard or sesame oil
- 1 tbsp curry powder Japanese style
- 1 tbsp sake
Age Gyoza
- 45 gyoza wrappers 8.5cm diameter
- neutral cooking oil for deep-frying, generic cooking oil
- ponzu sauce for dipping
Instructions
- Add all of the filling ingredients to a mixing bowl.
- Mix thoroughly until everything is evenly distributed.
- Prepare a small bowl of water and a tray for the completed gyoza next to you. Place a wrapper on your palm and add about ½-1 tbsp of filling to the center, leaving a thick border. Lightly wet the border.
- Pinch two parallel edges together and push them to the middle so that the edges form a cross along the top.
- Firmly pinch the edges to seal.
- Fold down each edge in the same direction to create the windmill shape.
- If there is a hole in the center, pinch firmly to close it.
- Repeat until you've used up all of your wrappers and filling.
- Preheat your oil to 170 °C (338 °F). Once hot, add the gyoza to the oil and fry for 2 minutes.
- Flip them over and fry for another 2 minutes, or until crispy and golden.
- Transfer to a wire rack to allow the excess oil to drain off.
- Enjoy with ponzu or your choice of dipping sauce!
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User Reviews
Overall Rating
5
2 reviews
Excellent
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