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

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We hope you got insight from reading it, now let’s go back to [meat-free] pan-fried gyoza with kiriboshi daikon recipe. To make [meat-free] pan-fried gyoza with kiriboshi daikon you only need 18 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:
  1. Prepare 30 grams Kiriboshi daikon (dried)
  2. You need 50 grams Chinese garlic chives
  3. You need 50 grams Shiitake mushrooms
  4. Prepare 30 grams Japanese leek
  5. Use 1 tbsp or less Juice from the grated ginger
  6. You need 1 Pepper
  7. You need 100 ml ●Water
  8. Provide 50 ml ●Sake
  9. Take 1 tbsp ●Oyster sauce
  10. Use 1 dash ●Weipa
  11. Use 1/4 tsp ● Fish sauce
  12. You need For finishing to pan-frying:
  13. Provide 200 ml Hot water
  14. Get 1 tsp Plain flour
  15. Take 1 tsp Katakuriko
  16. Provide 1 look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza)
  17. You need 1 Vegetable oil
  18. Prepare 20 Gyoza dumpling skins
Instructions to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Place a tablespoonful of the filling at the center of a wrapper, fold, pleat and seal following the video above. 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. Simmered Kiriboshi Daikon, cooked to perfection in a broth of dashi, soy sauce and mirin, is a traditional Japanese dish made from daikon (radish) and abura-age (fried tofu).

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