Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fried gyoza (ham sui gok) with mochiko glutinous rice flour. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have fried gyoza (ham sui gok) with mochiko glutinous rice flour using 20 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
- Take Gyoza Filling:
- Make ready 125 grams Frozen peeled shrimp (use them frozen)
- Prepare 50 grams Thinely sliced pork
- Get 1/2 Cooked and chopped bamboo shoots
- Take 1 1/2 Shiitake (medium sized)
- Prepare 1 tbsp Sake
- Take 1 tbsp Soy sauce
- Prepare 1/2 tbsp Oyster sauce
- Get 1 dash Salt
- Prepare 1 dash Umami seasoning
- Prepare 1 dash Vegetable oil (for frying)
- Prepare For the dough:
- Get 30 grams Katakuriko
- Take 50 ml Boiling water
- Prepare 150 grams Mochiko
- Take 60 grams Sugar (granulated)
- Make ready 100 ml Water
- Take 35 grams Lard
- Make ready Addition to the oil for deep frying
- Make ready 1 dash Sesame oil
Steps to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:
- Chop all the ingredients roughly, add the seasoning, stir-fry and set aside to cool. Use only a small amount of oil when stir-frying.
- Gradually add in 50 ml of boiling water to the katakuriko and mix well with a whisk. There will be some flour left unmixed but you don't have to worry about it.
- When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
- Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
- Keep adding water until the dough is soft like earlobes. You may have water left at the end or may need to add some more to get the softness.
- Combine the katakuriko dough to the mochiko dough and knead well.
- When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
- Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
- The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
- To add flavor, add the sesame oil to the frying oil and heat it up to 160℃. Slowly deep fry on both sides until they are golden brown.
- The mochiko dough will expand and may tear but it will close and the slit will disappear.
- Remove once they are golden brown and place them on a rack to drain off the oil. Transfer to a serving dish and it's done!
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