Recipe: Perfect Colorful Japanese Gyoza Dumpling

Colorful Japanese Gyoza Dumpling.

You can cook Colorful Japanese Gyoza Dumpling using 17 ingredients and 14 steps. Here is how you cook that.

Ingredients of Colorful Japanese Gyoza Dumpling

  1. You need 220 g of All purpose flour.
  2. It’s 100 mL of Hot boiling water.
  3. You need 50 mL of Ice cold water.
  4. It’s 5 g of Salt.
  5. Prepare 1 Tablespoon of Tomato paste.
  6. Prepare 1 Teaspoon of Matcha powder.
  7. Prepare 1 Tablespoon of Kabocha squash (cooked and pureed/only orange part).
  8. Prepare of ★Stuffing★.
  9. It’s 200 g of Ground pork meat.
  10. It’s 1/2 cup of Nira or scalion (minced about 5mm).
  11. Prepare 2 cup of Cabbage (cut into 1~1.5cm cube).
  12. Prepare 1 Teaspoon of Garlic (minced).
  13. It’s 1 Teaspoon of Ginger (minced).
  14. You need 1 1/2 Teaspoon of Soysauce.
  15. It’s 1 Teaspoon of Sesame oil.
  16. Prepare 1 pinch of Salt.
  17. It’s 1 pinch of Pepper.

Colorful Japanese Gyoza Dumpling step by step

  1. Sift flour in a big bowl..
  2. Divide sifted flour into 3. ※To make green Gyoza skin, add matcha powder at this moment..
  3. Add hot boiling water to the flour carefully, and mix with chopsticks or spoon..
  4. Add ice cold water to 2, and mix..
  5. Add the other color ingredients (Tomato for red, and Kabocha squash for yellow), and mix with chopsticks or spoon..
  6. Mix with your hands (please be careful to not to be burned!) until it is smooth, and wrap with plastic wrap, then rest the dough for 20 minutes.
  7. After 20 minutes, roll the dough into 3 cm diameter stick, and cut into 2~3 cm wide..
  8. Roll the cut dough into 8~9 cm diameter and 2 mm thin circle..
  9. ★Make stuffing★ Add all the stuffing ingredients in a bowl, and mix with your hand until all the ingredients well mixed..
  10. Take about 1 1/2 teaspoon of stuffing on the rolled dough (step 8), and pinch the edge to make a gyoza shape..
  11. Put 1 tablespoon of oil in a frying pan (not included in the ingredients above), and place the gyoza..
  12. Turn the heat to the medium, and when you hear it is sizzling, add water (not included in the ingredients above) to the half height of the gyoza, then cover the pan, and cook about 4~5 minutes (until the gyoza skin is shining and change the color little bit).
  13. Take off the cover and turn the heat to high to evaporate the moisture..
  14. Plate it on a plate as you like, and done! You can flip the gyoza to show the grilled side, or not flip it. We Japanese eat gyoza with soy sauce, vinegar, and chinese hot chili oil..

Sommer Wesley

I am Maniac of Cooking. Best Chef in the USA.

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