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brooks-65
BlockedCool art 👍
NickelTheWise
MemberYES! Dorohedoro art, THE WORLD NEEDS MORE OF IT! and delicious gyoza too~
Tabernacky
MemberIt's because of this manga that I've resolved to try gyoza some day.
Wonderful job with this one. :>
Elphkun
MemberChances are you have. It's pretty much the same as Chinese fried dumplings.
draconickiwi
MemberI can confirm I've tried both of them and they taste round about the same.
lewtea
MemberLEWTEA's """"""GUIDE""""" ON GYOZA!
First, you need to understand dumplings are not an exact science, BUT! There are two MUST HAVE ingredients. The first is, obviously, ground meat (I usually use pork), and green onion (Which can be replaced with Chinese chives).
BUT! For simplicity's sake, I'll give you a simple list of ingredients I use often.
1) Chinese chives
2) Ground pork
3) A solely egg omlette, chopped up
4) Chopped and peeled shrimp.
5) Salt to taste
You can taste test by microwaving a bit of it
The ratio I often use is 50% Chinese chives and 50% everything else.
The outside just needs dough, if you're using non store bought wraps:
You need all purpose flour and some water in 4:1 ratio. If you have a mixer, mix together the ingredients there and then transfer it to a table, and knead it until it is smooth, about 10 minutes. If you don't have a mixer, use the "Volcano" technique by making a mound of flour with a hole in it, then pouring the water into the hole. Then mix it with your hands. The dough should not be sticking to the table and have an even consistency. Cover it with a wet cloth or cover with a bowl if you aren't planning to make the Gyoza soon, as the dough will get too dry.
2 Versions
Then, cut off about 1/3 of a piece and roll it into a log about 1-inch thick. Cut this log into pieces, and be aware this is not the final wrapping, but make sure it is enough dough for that. When cutting, be sure to spin the log around so that the "eye" that appears is always sideways. Once you have these things, press on them with your palm (you can get a bit of flour on them to make sure they don't stick to anything). Then, take a small rolling pin and spin it around the center, rolling. It should be about 3 inches in diameter.
Or:
Make some balls of dough 1 inch big. press them down. use rolling pin to roll them into a circle by spinning it around the center. It should now be 3 inches long
They should now be ready to have stuffing put in.
To wrap it, I use the "V" technique, just start by folding it over with filling inside, then pinch the top. It should now be a burrito. Then, push one side's flap into itself, creating a V shape. Pinch the bottom of the V shut. Repeat the process by halving the V until the gap is completly sealed. Do both sides, obviously.
To cook it, get a pan and fill it with a bit of oil, and heat up the pan. The Gyoza should be sizzling as soon as it hits the oil. Cook it until the bottom is golden, or 2-3 minutes. Then, pour in enough water to thinly cover the bottom of the pan. Cover with a cap quickly. Wait another 3 minutes. Take the cap off and the water should now be all gone, if not, cook it until then. (Optional: add a little more oil into the pan) Now, cook it until the bottom is crispy. Repeat for all batches if necessary.
Finally: The Dipping sauce
The basic dip is just Black Vinegar, but I always use a blend of Black Vinegar, Soy sauce, Sesame oil, and Chili oil with Black Vinegar being the largest ingredient. You shouldn't need too much dipping sauce, as the flavor is rather strong.
Don't be afraid of cooking
If you failed horribly, DON'T GIVE UP! That's the key to cooking (and life). Change your ingredients, do your own thing, the things I set are only a basic guideline. You will eventually succeed!
Have a nice day!
Updated
GUNNER 24
Memberlewtea
lewtea said:
LEWTEA's """"""GUIDE""""" ON GYOZA!
First, you need to understand dumplings are not an exact science, BUT! There are two MUST HAVE ingredients. The first is, obviously, ground meat (I usually use pork), and green onion (Which can be replaced with Chinese chives).
BUT! For simplicity's sake, I'll give you a simple list of ingredients I use often.
1) Chinese chives
2) Ground pork
3) A solely egg omlette, chopped up
4) Chopped and peeled shrimp.
5) Salt to taste
You can taste test by microwaving a bit of it
The ratio I often use is 50% Chinese chives and 50% everything else.
The outside just needs dough, if you're using non store bought wraps:
You need all purpose flour and some water in 4:1 ratio. If you have a mixer, mix together the ingredients there and then transfer it to a table, and knead it until it is smooth, about 10 minutes. If you don't have a mixer, use the "Volcano" technique by making a mound of flour with a hole in it, then pouring the water into the hole. Then mix it with your hands. The dough should not be sticking to the table and have an even consistency. Cover it with a wet cloth or cover with a bowl if you aren't planning to make the Gyoza soon, as the dough will get too dry.
2 Versions
Then, cut off about 1/3 of a piece and roll it into a log about 1-inch thick. Cut this log into pieces, and be aware this is not the final wrapping, but make sure it is enough dough for that. When cutting, be sure to spin the log around so that the "eye" that appears is always sideways. Once you have these things, press on them with your palm (you can get a bit of flour on them to make sure they don't stick to anything). Then, take a small rolling pin and spin it around the center, rolling. It should be about 3 inches in diameter.
Or:
Make some balls of dough 1 inch big. press them down. use rolling pin to roll them into a circle by spinning it around the center. It should now be 3 inches long
They should now be ready to have stuffing put in.
To wrap it, I use the "V" technique, just start by folding it over with filling inside, then pinch the top. It should now be a burrito. Then, push one side's flap into itself, creating a V shape. Pinch the bottom of the V shut. Repeat the process by halving the V until the gap is completly sealed. Do both sides, obviously.
To cook it, get a pan and fill it with a bit of oil, and heat up the pan. The Gyoza should be sizzling as soon as it hits the oil. Cook it until the bottom is golden, or 2-3 minutes. Then, pour in enough water to thinly cover the bottom of the pan. Cover with a cap quickly. Wait another 3 minutes. Take the cap off and the water should now be all gone, if not, cook it until then. (Optional: add a little more oil into the pan) Now, cook it until the bottom is crispy. Repeat for all batches if necessary.
Finally: The Dipping sauce
The basic dip is just Black Vinegar, but I always use a blend of Black Vinegar, Soy sauce, Sesame oil, and Chili oil with Black Vinegar being the largest ingredient. You shouldn't need too much dipping sauce, as the flavor is rather strong.
Don't be afraid of cooking
If you failed horribly, DON'T GIVE UP! That's the key to cooking (and life). Change your ingredients, do your own thing, the things I set are only a basic guideline. You will eventually succeed!
Have a nice day!
thanks
Coco Bean
MemberWhat we learned from episode 1!
1. Kaimon likes Gyoza
2. The hole has printing shops
3. Kaimon has dreams
And so, what we are going to learn in episode 2 is still lost in chaos!
That is dorohedoro
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