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Today's main dish is fresh gyoza!!
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I got 1 package for 99 yen!
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Here I am going to make it taste just like it came from a restaurant.
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Don't turn on the heat yet.
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Drizzle some oil in a nonstick frying pan.
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A cast iron frying pan is best, but most people have a nonstick pan.
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Line up the gyoza like this.
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Here I am using two packages.
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When you have laid them out, you can turn on the heat.
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High heat!
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Some flour will be leftover...
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Mix in 5 g of katakuriko (not listed) with a little more than 300 ml of water.
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Immediately add the water mixture to the frying pan.
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Make it sizzle!
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!
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Cover with a lid for 5 to 10 minutes!
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Eventually the sizzling sound will grow fainter!
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This process causes a thin skin to form.
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Finish by drizzling the sesame oil, starting at the edges.
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There is no more need for a lid!
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Shake the frying pan so that the gyoza brown evenly.
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There should be a crackling sound, and a fragrant aroma.
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Try to get them nice and golden brown!
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When it looks like this, stop the heat!
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There should be no water left!
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Check to make sure!
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If there is water left you may get burned in the next step!
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Cover the gyoza with a plate that is slightly smaller than the pan.
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Support the plate with your left hand...
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Leave the heavy lifting to your right hand.
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Holding the pan at about shoulder height, turn it over forcefully to release the gyoza onto the plate.
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This is dangerous, so you might ask your husband or boyfriend to do it for you!
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Once you get used to it, it's easy to pull off.
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Look!
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Such a beautiful golden colour!
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Did you know that if you pour the sauce directly on the gyoza, it will come unstuck?
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(Due to the vinegar)
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Let's eat~!!
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!
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This is 3 packs of gyoza dumplings!
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I had to really pack them in tightly!
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Garnish with an all purpose young onion and miso sauce.
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Miso is so yummy!.
