Recipe: At Home [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon

Josephine Brady

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Recipe: At Home [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon Delicious, fresh and tasty.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon. Great recipe for [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon. When I ate 'Oyaki with kiriboshi- daikon' on my business trip, I was very impressed how tasty they were. After I came back home, I tried to recreate them.

Gyoza will be more delicious with Shiitake and sun-dried foods.

I use Dried Shiitake, Kombu, Dried scallops, Dried Daikon Strip, hijiki, Sakura shrimp, etc.

Everyone eats up quickly the mountain of this Gyoza.

You can cook [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon

It’s of Kiriboshi daikon (dried).
Prepare of Chinese garlic chives.
You need of Shiitake mushrooms.
You need of Japanese leek.
You need of or less Juice from the grated ginger.
You need of Pepper.
Prepare of ●Water.
You need of ●Sake.
Prepare of ●Oyster sauce.
It’s of ●Weipa.
Prepare of ● Fish sauce.
Prepare of For finishing to pan-frying:.
You need of Hot water.
It’s of Plain flour.
You need of Katakuriko.
It’s of look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza).
It’s of Vegetable oil.
It’s of Gyoza dumpling skins.

Great recipe for [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon.

When I ate 'Oyaki with kiriboshi- daikon' on my business trip, I was very impressed how tasty they were.

After I came back home, I tried to recreate them.

I was also inspired by Mirurun-san who is an expert of kiriboshi daikon.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon instructions

Soak the kiriboshi daikon in water for 5 minutes to rehydrate. Cut the kiriboshi daikon into 5-mm pieces. Cut the shiitake mushrooms into 5-mm-dices. Chop the Japanese leek into slightly smaller dices. Grate the ginger and keep only the juice..
Heat 2 tablespoons of sesame oil in a frying pan and add the kiriboshi daikon and shiitake mushrooms and fry for 2 to 3 minutes. Add the ● seasonings and fry until the excess moisture has evaporated..
After the moisture has evaporated, (do not allow the mixture to get too dry) add the ginger juice, Japanese leek and Chinese garlic chives. Season with pepper and stir gently. Turn off the heat. Leave to cool..
After cooling, wrap the gyoza dumpling skins around the filling. The filling will reduce in size when it is cooked, so use much more filling than for a normal gyoza. Otherwise the end product will be too flat..
Prepare the water mixture used to finish pan-frying the gyoza. Dissolve the plain flour and katakuriko with a tiny amount of water (not listed) to make a paste. Stir in the hot water to the paste..
Heat the frying pan really well first and add the vegetable oil. Swirl the frying pan and allow the oil to completely coat the frying pan. Arrange the gyoza and fry over a medium heat. After the bottom of the gyoza has browned, add the prepared water mixture (I use 100 ml or less of the water mixture at a time). Cover with a lid and cook until all the water has evaporated..
Uncover the lid and pour in the sesame oil. Fry further until the bottom of the gyoza is very crispy. After that, transfer the gyoza onto a serving plate and serve immediately..

I'm Nami, a Japanese home cook based in San Francisco.

Pan-fried then steamed; Steamed and then pan-fried; Deep-fried; Personally, I like to pan-fry oyaki first to give them a nice char, and then steam till they are cooked.

But I encourage you to try a few methods to find your favorite way of preparing Japanese stuffed dumplings.

Authentic Char Siu All of the gyoza here are served sui/boiled and have interesting flavor combinations like pork and daikon, carrot and curry, chicken and ginger.

The lunch set rice looks like a plain bowl with pickles, but there is a little bonus pork hidden at the bottom, so mix it all up before devouring.