Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, gyoza bread using shiso soy sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Gyoza Bread Using Shiso Soy Sauce is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Gyoza Bread Using Shiso Soy Sauce is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have gyoza bread using shiso soy sauce using 22 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Gyoza Bread Using Shiso Soy Sauce:
- Make ready For the bread dough:
- Get 150 grams Cake flour
- Take 50 grams Bread flour
- Prepare 1 tbsp Sugar
- Take 1 tbsp Sesame oil
- Take 1 tsp Dry yeast
- Take 1/3 tsp plus Salt
- Take 110 ml Lukewarm water
- Get For the gyoza filling:
- Get 150 grams Minced pork
- Make ready 1 1/2 tbsp Soy sauce with shiso leaves and garlic
- Get 1 tbsp Sake
- Prepare 1/4 tsp Salt
- Take 1 piece Grated ginger
- Get 1 dash Pepper
- Take 1 tsp Sesame oil
- Make ready 1/2 bunch Finely chopped Chinese chives
- Get 10 cm Finely chopped green onion or Japanese leek
- Get 2 tbsp Chopped bamboo shoots (or lotus root is good too)
- Make ready 8 leaves The shiso leaves from the shiso-garlic soy sauce
- Make ready 1 The garlic from the shiso-garlic soy sauce
- Get 1 Vegetable oil
Steps to make Gyoza Bread Using Shiso Soy Sauce:
- This is Cookpad user Rinrin's "Shiso-garlic soy sauce".
- Mix all the gyoza filling ingredients together, and divide into 8 portions.
- Put all the bread dough ingredients in another bowl and mix and knead it together. Form into a ball and leave to rise for 30 minutes. Alternatively, use a bread machine on the dough-kneading setting until the 1st rising is done. Roll the dough out into a 30 cm long rope, and divide into 8 portions. Each portion should weigh about 40 g.
- Take the shiso leaves in the soy sauce, and pat them dry with paper towels.
- Flatten out piece of dough into an about 10 cm diameter circle. Line each circle with a shiso leaf, top with the gyoza filling from Step 2 as well as some of the garlic in the soy sauce, and wrap it up as you would a gyoza dumpling.
- Cover the wrapped rolls with a tightly wrung out moistened kitchen towel, and leave for the 2nd rising for about 20 minutes. You can let the rolls rise in a frying pan or a non-stick pan, and then just start cooking them!
- Put some vegetable oil in a frying pan, and brown the bottoms of the rolls over high heat. Add 80 ml of water and cover with a lid immediately. Steam-cook the rolls (4 minutes for 4 of them). Take the lid off when there's no moisture left in the pan, and keep cooking until the bottoms are crisp and dried out.
- These are already well flavored, but you can optionally serve them with more shiso-garlic soy sauce, ra-yu, or Japanese mustard. My family loves these!
- I made 8 pieces this time, but you can make them smaller and pan fry them as you would regular gyoza dumplings!
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