[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.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon Made by pouring a slurry of flour and water into the pan with the dumplings, the water evaporates and the batter creates a crisp, lacy net. This pan-fried version is adapted from "The Gaijin Cookbook. Place a tablespoonful of the filling at the center of a wrapper, fold, pleat and seal following the video above.

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, [meat-free] pan-fried gyoza with kiriboshi daikon. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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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.

To begin with this particular recipe, we must prepare a few components. You can have [meat-free] pan-fried gyoza with kiriboshi daikon using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:

{Take 30 grams of Kiriboshi daikon (dried).
{Get 50 grams of Chinese garlic chives.
{Prepare 50 grams of Shiitake mushrooms.
{Get 30 grams of Japanese leek.
{Take 1 tbsp of or less Juice from the grated ginger.
{Prepare 1 of Pepper.
{Make ready 100 ml of ●Water.
{Take 50 ml of ●Sake.
{Prepare 1 tbsp of ●Oyster sauce.
{Take 1 dash of ●Weipa.
{Make ready 1/4 tsp of ● Fish sauce.
{Get of For finishing to pan-frying:.
{Prepare 200 ml of Hot water.
{Make ready 1 tsp of Plain flour.
{Make ready 1 tsp of Katakuriko.
{Make ready 1 of look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza).
{Get 1 of Vegetable oil.
{Make ready 20 of Gyoza dumpling skins.

Steps to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:

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..

In this gyoza recipe, the gyoza is pan-fried and at the end of the process, we pour a mixture of potato starch (Katakuriko), flour and water into the frying pan with the gyoza. The mixture's moisture will evaporate and it becomes a crispy golden brown lattice. And Japanese call it "Hane" wings. Kiriboshi daikon is its dried form and can be easily made at home. After peeling off the skin and cutting it into long strips, it should be dried in the sun for a day or two.

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