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Gyoza Recipe (Japanese Pan-Fried Dumplings)

Gyoza Recipe (Japanese Pan-Fried Dumplings)
Thursday, October 22, 2009 Hello friends! Please say hi to Rachael, who’ve I’ve been mentoring in the blog-world as a Steamy Kitchen intern. She’s a kick-ass gyoza ninja and I’ve asked her to write up her super-secret recipe for these savory pan-fried Japanese style dumplings. Rachael lived in Japan for a number of years and here’s her story and a step by step photo tutorial on how to make Gyoza. ~ Jaden How did a girl who was born in the Rocky Mountains and raised in California and who graduated with French and Law degrees end up writing a food blog called La Fuji Mama and striving to perfect her gyoza recipe? My kitchen consisted of a large sink, a gas range with two burners and a “fish fryer” beneath the burners (like a little mini broiler), a refrigerator that was considerably shorter than I was, a toaster oven, and two cupboards. I quickly settled into life, feeling much more comfortable the second time around, and trying to embrace the experience. Gyoza are really easy to make. 1. 2. Related:  Japanese

Chinese Egg and Scallion Dumplings (Jiao Zi) Make the dough: Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Knead the dough for 5 minutes to form a smooth, firm, elastic ball. Make the filling: In a small bowl, lightly beat the eggs with 1/2 tsp. salt and 1/4 tsp. pepper. Heat the vegetable and sesame oils in a 12-inch nonstick skillet over medium heat. Cut and roll the dough: Cut each log in half crosswise. Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. Fill and shape the dumplings: Tip: If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. Repeat with the remaining wrappers and filling.

Daifuku 大福 Print RecipeJump To Recipe Daifuku (大福) or Daifuku Mochi (大福餅) is a type of wagashi (和菓子), Japanese sweets. It’s a small round mochi stuffed with anko (sweetened red bean paste) made from azuki beans. Daifuku is a popular Japanese snack and usually served with green tea. I’ve previously shared Strawberry Daifuku recipe on Just One Cookbook, which includes a whole strawberry inside a mochi surrounded by anko filling. Mochi is made of short-grain japonica glutinous rice (mochigome). Since it takes quite a bit of time to make mochi from scratch (oh but freshly made mochi does taste amazing!) Daifuku is most commonly filled with red bean paste, but some are filled with white bean paste (Shiroan, 白餡). Red bean filling has usually two types: koshian (fine texture) and tsubuan (coarse texture). Here’s the video on How To Make Daifuku Mochi on my YouTube Channel! Don’t want to miss a recipe? Daifuku Mochi Author: Namiko Chen Serves: 12 pieces Ingredients Instructions Notes

Avocado Salad with Wasabi Dressing Recipe If you want one more little dish for your dinner, this may be it! A quick and easy side dish salad, but with a little kick from Wasabi. Avocado and a Wasabi mayo sauce make an unusual match. We have another salad using Japanese mayonnaise dressing, Potato Salad. Copyright © 2012 - Japanese Cooking 101. Step 1 Step 2 Step 3 Matcha Green Tea Mochi If you are a regular reader of my blog, you know that I'm quite obsessed with mochi and with matcha flavored things. While I've made quite a few mochi cakes, such as strawberry mochi cake, blueberry mochi cake, cherry mochi cake and pumpkin mochi cake, I've never made the traditional mochi. A few years ago, I saw a recipe for making mochi that seemed really simple and fast and just required the use of a microwave. I put it on my mental list of things I wanted to try making at some point. I was able to buy the red bean paste at Ranch 99. So I bought my mochiko flour and my red bean paste a while back, and every week I said I was going to try making the mochi. The dessert was very fast to make. Yields approximately 8 mochi pieces Ingredients 1 cup of Mochiko glutinous rice flour2 tbsp of sugar1 tsp of green tea powder2/3 cup of waterRed bean pasteCornstarch/potato starch/or tapioca starch – for dusting Directions 1.

Cucumber and Wakame Seaweed Sunomono Recipe Cucumber and Wakame Seaweed Sunomono is a very refreshing side dish. The combination of cucumber and wakame is one of the most popular types of Sunomono. You too can make this simple and tasty dish at home. If you have a mandolin or vegetable slicer, it’s a breeze to make this. If you need more detailed instructions, please watch our Sunomono (Cucumber Salad) video. Cucumber and Wakame Seaweed Sunomono Ingredients 2 Tbsp dried Wakame seaweed2 Japanese or 3 Persian cucumbers 1/4 tsp salt 3 Tbsp rice vinegar1 Tbsp sugar 1/4 tsp soy sauce 1/2 tsp sesame oil (optional) 1 tsp sesame seeds Instructions Hydrate dried Wakame seaweed in water for 10 minutes. Copyright © 2012 - Japanese Cooking 101. Step 1 Step 2 Step 4-1 Step 4-2

How to make handmade udon noodles—it’s easier than you might think! I am in love with this udon noodle bowl I got from the company Flavour Design Studio. Isn’t it gorgeous? I love the way it’s designed to be easy to hold, with a hole for your thumb to fit through, and I love the grooves and holes cut out for your chopsticks to sit in so they don’t roll away from you! I decided that I needed to make some homemade udon noodles to properly break in the bowl. It would have been a shame to eat store bought noodles out of such a gorgeous handmade vessel! My favorite bowl of udon was nabeyaki udon—udon noodles in a flavorful broth made from dashi and chicken stock, and filled with lots of vegetables, poached chicken, tempura shrimp, and a poached egg. For my handmade noodles, I decided to make Kake Udon—udon served in a broth, made from dashi, soy sauce, and mirin, and topped with sliced scallions. Take it from me, homemade udon makes for a very happy family! Making udon noodles is a simple process. Then you begin to knead the dough by hand. and folding it. 1.

Udon Noodle, hot or cold recipe Udon While dried udon noodles are readily available in the West, I prefer the soft, yet chewy texture of frozen udon. This is really handy, especially when adding to nabe (hot pot dishes), as they are already fully cooked and don’t have to be simmered in separate water. Therefore, that can be added directly to whatever simmering broth you are using. The fixings for hot and cold udon are the same as for soba, but kitsune (fox) udon is the most popular kind. Boil the udon according to the package instructions. For hot udon, prepare the soup stock separately from the noodles, and serve hot. Nabeyaki udon is a popular menu item at Japanese restaurants in the West, and consists of an individual nabe (ceramic or iron heat-proof vessel) filled with udon, tofu, kamaboko, chicken and vegetables such as hakusai (Chinese cabbage) and green onions. Dipping Sauce Combine the ingredients and cool to a room temperature, or ideally, chill in the refrigerator. Soup Broth

Recipe template Tsukimi Soba Boil the soba according to the package instructions. In the West, this will most likely be dried soba, which is almost as good as fresh soba. Soba, like all noodles, take an ample amount of water to prepare properly. Remove with chopsticks into a small colander with a handle and quickly drain under cool running water while tossing the noodles. Combine the ingredients for the soup stock and heat until barely a simmer.