（日本語の文章は英文の下にあります）

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)
– basic
35g cake flour
35g bread flour
40 – 50cc boiling hot water
1 pinch of salt
– rose flower (red)
45g cake flour
20g bread flour
5g beets powder
40 – 50cc boiling hot water
1 pinch of salt
– rose leaf (green)
40g cake flour
20g bread flour
60g spinach
30cc water
1 pinch of salt

[Filling]
– basic (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
– rose (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

Click here for the first part ↓ ↓ ↓

Rose Gyoza (Part 1)

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餃子

定番＆ラム肉のバラ餃子

餃子作りの後編、餃子を包んで焼いていきます。
美味しく餃子を作るには、包み方、焼き方にちょっとしたコツがあるのでぜひ参考にしてくださいね！
かわいらしく仕上がったバラ餃子も必見！

※日本語のレシピはYoutubeの概要欄でご確認ください。

前編はこちら：

Rose Gyoza (Part 1)