Textured Portfolio

Textured Portfolio - Page Text Content

BC: GG BIG OR GO HOME!

FC: How To Make Gyoza | 2011

1: You will also need 1 Large Egg, beaten with a Table Spoon of water | You will need 2 lbs of ground pork. Not pork sausage. Mix with Fresh Ginger or Powdered Ginger. I use Powdered. Also put in minced green onion, according to how much you want to cut the zing of the ginger to add a clean finish. You will need two packs of Gyoza wrappers, sold at your local grocery store.

2: Setting out the Gyoza skins or wrappers, place a small ball of the meat mixture within the center as shown. Try to make it oval, so when folded later, it does not squeeze out at the edges.

3: Use egg wash mixture, to seal the edge. | Wipe using your finger around half the outer edge.

4: 1 | 2

5: 3 | 4

6: Set aside egg sealed Gyoza, until the next step.

7: Get frying pan, and set to low heat. | Add olive oil and set to medium or high, depending on your stove. | BE CAREFUL!!!! DO NO BURN YOURSELF OR FOOD. IT'S WASTEFUL OF TIME AND ENERGY!

8: You need to dip crescent edge in heated oil, inorder to seal meat inside,

9: Done correctly, this takes only a few seconds. Then let them sit in the oil and use a spatular to fry them till done, if you wish. They will be done by being browned on each side, but not burned. | But I prefer the next step

10: Place inside a steamer, and time them for 10-12 minutes, depending on how much steam generated. USE CAUTION! HOT STEAM CAN BURN YOU, JUST AS MUCH AS HOT OLIVE OIL!

11: When timer is up, they are done, and the possible oiliness is reduced. Aside from being eaten as finger foods, they also can be frozen, for later, as a snack, or meal. I use them as Wontons sometimes.