How to Make Gyoza | Dear Test Kitchen
This week on "Dear Test Kitchen," cookbook author Sonoko Sakai joins Josh to make gyoza. Watch as Sonoko and Josh make a juicy, flavorful pork-cabbage filling, demonstrate how to fold and pleat the gyoza, make a quick sauce for the gyoza, and then pan-fry them to perfection. GET THE RECIPE ►► https://f52.co/2SCEvry
INGREDIENTS
For the Pork Filling:
about 4 cups (12 oz/340 g) Napa cabbage, finely chopped
2 teaspoons sea salt
1 pound (455 grams) ground pork (preferably pork shoulder)
2 cloves garlic, grated
1 cup (3 oz/90 g) garlic chives, finely minced, or scallions, finely minced
2 tablespoons finely grated ginger
1/2 cup (120 ml) chicken broth or Kombu Dashi (see note)
1 tablespoon soy sauce
1 tablespoon sake
2 teaspoons toasted sesame oil
Freshly ground black pepper
For the Wrappers:
1 10-ounce (284 g) package gyoza skins (about 60 wrappers)
2 tablespoons tablespoons toasted sesame oil, plus an additional 1 teaspoon for extra-crispy gyoza
For the Table:
La- yu (Spicy Chile Oil; see headnote)
Kurozu (amber rice vinegar) or lemon wedges
Soy sauce
Rice vinegar
SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: https://food52.com
Facebook: https://www.facebook.com/food52
Instagram: https://www.instagram.com/Food52
Pinterest: https://www.pinterest.com/food52
Twitter: https://twitter.com/Food52
Food52 newsletter: https://f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Видео How to Make Gyoza | Dear Test Kitchen канала Food52
INGREDIENTS
For the Pork Filling:
about 4 cups (12 oz/340 g) Napa cabbage, finely chopped
2 teaspoons sea salt
1 pound (455 grams) ground pork (preferably pork shoulder)
2 cloves garlic, grated
1 cup (3 oz/90 g) garlic chives, finely minced, or scallions, finely minced
2 tablespoons finely grated ginger
1/2 cup (120 ml) chicken broth or Kombu Dashi (see note)
1 tablespoon soy sauce
1 tablespoon sake
2 teaspoons toasted sesame oil
Freshly ground black pepper
For the Wrappers:
1 10-ounce (284 g) package gyoza skins (about 60 wrappers)
2 tablespoons tablespoons toasted sesame oil, plus an additional 1 teaspoon for extra-crispy gyoza
For the Table:
La- yu (Spicy Chile Oil; see headnote)
Kurozu (amber rice vinegar) or lemon wedges
Soy sauce
Rice vinegar
SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: https://food52.com
Facebook: https://www.facebook.com/food52
Instagram: https://www.instagram.com/Food52
Pinterest: https://www.pinterest.com/food52
Twitter: https://twitter.com/Food52
Food52 newsletter: https://f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Видео How to Make Gyoza | Dear Test Kitchen канала Food52
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
How to Make Phyllo Pastries | Dear Test Kitchen4 Levels of Dumplings: Amateur to Food Scientist | EpicuriousMother's Gyoza Recipe (Japanese Dumplings)How to make Japanese gyoza dumplings (potstickers) - 餃子(ぎょうざ) - COOKING WITH CHEF DAI RECIPEALL YOU CAN EAT! Japanse Gyoza | EtenmetNick | How toGyoza (Pot-Stickers): 5 Rookie MistakesPerfect Potstickers - Easy Pork Pot Stickers RecipeHow to Make Pie Dough & Crust | Bake It Up a Notch with Erin McDowellHow to Fold DumplingsHow to make Gyoza 餃子 Japanese Potstickers - a Cooking Japanese recipeHow to Make Okonomiyaki with Ivan Orkin | Dear Test KitchenHow to Make Tortelloni with Evan Funke | Dear Test KitchenDumpling School #1 | Basic Dumplings (Jiaozi) From Scratch | 饺子How to Make Pizza at Home | Dear Test Kitchen酥脆羽根日式餃子/Hane tsuki Gyoza|MASAの料理ABCGYOZA Dumplings | Skin From ScratchHow To Sharpen Your Knife Skills With Jacques Pepin | Dear Test KitchenJuicy Pork Dumplings with 6 Secrets!Succulent Yakitori (Chicken) - How To Make SeriesBoiled Dumplings (vegan) ☆ 水餃子の作り方