Rose Gyoza (Part 2)

August 15, 2020 / by Junko

In this latter half of Kei’s gyoza episode, she will be wrapping and frying the dumplings.
In order to make great gyozas, there are a few tips on how to wrap and fry them. Hope this episode will give you good hints!
Don’t miss the cute rose-shaped gyozas as well!!


[Gyoza wrappers] (10 pieces each)

35g cake flour
35g bread flour
40 – 50cc boiling hot water
1 pinch of salt

45g cake flour
20g bread flour
5g beets powder
40 – 50cc boiling hot water
1 pinch of salt

40g cake flour
20g bread flour
60g spinach
30cc water
1 pinch of salt

[Filling]
(10 pieces)
100g ground pork
60g Chinese cabbage (you can substitute with cabbage) , lightly salted and squeezed.
1/4 bunch (20g) Chinese chive
1/8 (10g) green onion
1/2 piece minced garlic (optional)
1 tsp grated ginger
1/2 tbsp soy sauce
1 tsp sake (or shaoxing wine)
1 tsp sesame oil
A pinch of sugar
(20 pieces of skin → about 3 to 4 roses, about 10 leaves)
4 coriander
1/4 (20g) green onion
1/2 piece minced garlic (optional)
2 tsp grated ginger
1 tbsp cumin seed
1 tbsp soy sauce
2 tsp sake (or shaoxing wine)
2 tsp sesame oil
A pinch of sugar

[Dipping sauce]
– mix as you like
rice vinegar
soy sauce
chili oil
pepper
chili flakes

Junko
Junko
There are so many Japanese dishes and cultures that are not well known outside of Japan and I’m happy to introduce them to you! If you tested any of our recipes feel free to send us a photo and your comments and we will be happy to publish them, even if it wasn't a complete success! :)

Seeking the best balance of being free and living a stable life in this busy city, I enjoy kitchen gardening to deepen my connection with nature. Lately, I enjoy traveling to places I’ve never been and dancing Salsa/Kizomba there. Always a traveler at heart. Freelance web/graphic designer. Coffee & chocolate addict.
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