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Before you jump to Gyoza recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.
Almost every single “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is actually excellent guidance. But sometimes the last thing you wish to do is prepare a whole dinner for yourself and your family. Sometimes just about all you really want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be allowed to do this and not be tormented by guilt about slipping on your diet. This is possible because an abundance of the popular fast food spots are trying to make their menus healthy now. Here is the way to find healthy food choices at the drive through.
Choose a drive through based on if it has better options available. For example, Arby’s doesn’t provide hamburgers. Instead, the selections include roast beef and chicken sandwiches, wraps and big salads. Wendy’s, not surprisingly, is known for its square burgers, but the menu there has a considerable amount of healthful choices like salad, potatoes and chili. Most fast food restaurants usually do not stoop to the unhealthy lows seen at McDonalds.
Standard logic tells us that one sure way to get healthy and shed pounds is to by pass the drive through and to remove fast food restaurants from your thoughts. While, in most cases, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes what you need is to let someone else create your dinner. If you decide on healthy items, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to gyoza recipe. To cook gyoza you only need 15 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Gyoza:
- Get 1 pack gyoza wrappers
- Use Per batch of gyoza, for frying:
- Get 1 tbsp neutral flavor oil (e.g. sunflower)
- You need 1/4 cup water
- Get 1 tsp sesame oil
- Use For the filling:
- Take 340 g ground pork
- Take 3 leaves cabbage
- Use 2 scallions
- Provide 2 shiitake mushrooms
- Get 1 clove garlic, minced
- Prepare 2.5 cm ginger, fresh, grated
- Prepare 1 tsp sake
- Prepare pinch salt
- Use freshly ground black pepper
Instructions to make Gyoza:
- You can get gyoza wrappers at an Asian supermarket. They are usually sold frozen. Ideally you should thaw them overnight in the fridge, which prevents them from getting soggy. If you're in a rush, thaw them on the kitchen counter - this will take about 1-2 hours. Once you open the wrapper package, keep it covered by a moist towel at all times as they tend to dry out very quickly (which makes them much harder to handle and less tasty once cooked).
- Blanch the cabbage leaves in salt water for a minute, then transfer to a bowl of ice water for a few seconds. Dab dry with a paper towel. Cut off the core (the hard stem in the middle) of the cabbage leaves. Chop the leaves into very small pieces.
- Finely chop the green onions and shiitake mushrooms. Combine the meat, cabbage, green onions and shiitake mushrooms in a large bowl. Add the minced garlic and grated ginger. Add the seasonings: sesame oil, soy sauce, sake, salt and pepper. Mix well and knead the mixture by hand until it gets paler and sticky.
- Take a wrapper and place it in the palm of one hand. Add a small amount of filling into the center of the wrapper using a teaspoon. Dip one finger in a glass of water and draw a circle along the outer edge of the wrapper so that it's wet all around (this will act as 'glue').
- Take a wrapper and place it in the palm of one hand. Add a small amount of filling into the center of the wrapper using a teaspoon. Dip one finger in a glass of water and draw a circle along the outer edge of the wrapper so that it's wet all around (this will act as 'glue')
- Fold the wrapper in half and pinch it just in the center with your fingers (without sealing the dumpling completely!). Using your thumb and index finger, start folding pleats, starting from the middle (see picture). Work yourself to one edge, then start in the middle again and work yourself to the other edge. Press each pleat to the back side of the wrapper with your fingers to seal the dumpling. Folded gyoza should be cooked or frozen right away as they can get soggy otherwise.
- Heat oil in a non-stick frying pan over medium heat. Place the gyoza, flat side down, with a little bit of space in between each piece, into the pan. (In rows or in a circular shape). Cook until the bottom of the gyoza is golden brown (ca. 3 min). Add 1/4 Cup of water to the pan and immediately cover with a lid. Let the gyoza steam for 3 min or until most of the water has evaporated. Remove the lid and drizzle 1 tsp sesame oil along the pan. Cook uncovered until gyoza are crisp on the bottom.
- Transfer to a plate and serve with the dipping sauce (= equal parts rice vinegar + soy sauce).
- To freeze the gyoza, transfer them on a tray lined with a baking sheet immediately after folding them. Leave space in between so they don't stick. Put the tray in the freezer. Once the gyoza are frozen, transfer to a freezer bag or Tupperware. When using them later on, DO NOT defrost: cook while frozen as described above and steam for additional 1-2 min.
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