-How to eat delicious Japanese dumplings(Gyoza). part 1.- supervised by a balanced cuisine expert, Ms. Erika Kobari

How to fry domestically produced Japanese dumplings(Gyoza) deliciously.

Would you like to cook delicious Japanese dumplings(Gyoza) crispy at the bottom and glutinous on surface with your cooking wares at home?  To answer such customers’ voices, I would like to introduce how to fry raw Japanese dumplings(Gyoza) that are sold by ‘Gyoza no Ohsho’ for takeaway deliciously.  With a help of Ms. Erika Kobari, we demonstrated to  cook with cookwares (a pan and a hot plate) at home.
Of course, you can also apply this way to your handmade Japanese dumplings(Gyoza) and other Japanese dumplings(Gyoza) other than the raw Japanese dumplings(Gyoza) of ‘Gyoza no Ohsho’ for takeaway.
*When you fry other Japanese dumplings(Gyoza), please note there may be slight differences in the amount of cooking time and pouring hot water.

A balanced cuisine expert, Ms. Erika Kobari

A pan

Cooking time about 7 minutes
Tool・A pan.
・Japanese dumplings(Gyoza) - 1 (6 pieces) to 3 (18 pieces).
・About 2 tablespoons of oil.
・Hot water 120cc ~ 150cc
How to burn
  1. Heat a pan over a strong fire, put about a tablespoon of oil, and spread evenly well.
  2. When the pan becomes hot, turn off the fire once, place Japanese dumplings(Gyoza) in lines and arrange apart about 1 cm.
  3. Set the fire again, fry them with over a medium fire for about 1 minute, and when they get a thin baked color, pour the boiling water for one third of Japanese dumplings(Gyoza) soaking in (from appx, 120 cc to 150 cc), and close the lid quickly.
  4. Steam until all the boiling water is gone. (For appx. 6 to 7 minutes)
  5. When all the water is gone and you hear cracking sounds, open the lid, fry them until they get your favorite brown color, and they are ready to eat.

※Please be aware of the burn

A hot plate

Cooking time about 7 minutes
Tool・A pan.
・Japanese dumplings(Gyoza) - 1 (6 pieces) to 3 (18 pieces).
・About 1 tablespoons of oil.
・Hot water 120cc ~ 150cc
How to burn
  1. Let’s set the temperature of a hotplate at as high as 200 to 220 degree celsius.
  2. Pour about 1 tablespoons of oil, spread the oil with a paper towel, and place Japanese dumplings(Gyoza) in lines and arrange apart about 1 cm.
  3. Fry them for about 1 and a half minute, and when they get a thin baked color, pour the boiling water for one third of Japanese dumplings(Gyoza) soaking in (from appx, 120 cc to 150 cc), and close the lid quickly.
  4. Set the temperature at the same level and steam until all the boiling water is gone. (For appx. 7 to 8 minutes.
  5. When all the water is gone and you hear cracking sounds, open the lid, fry them until they get your favorite brown color, and they are ready to eat.

※調理の際は、やけどに十分ご注意ください。

How to fry frozen raw Japanese dumplings(Gyoza).
By following the instructions of how to fry above, place the Japanese dumplings(Gyoza) in lines as they are frozen on a pan or a hot plate, and pour a little more boiling water.
-The approximate amount of boiling water: from 180 cc to 200 cc
-The approximate time of frying: from 9 to 12 minutes

To customers who purchased raw Japanese dumplings(Gyoza)
Because they are raw products, please avoid direct sunlight, high temperature, and high humidity, place them in a refrigerator as soon as possible, and have them by the end of the day.
If you cannot have them during the day of your purchase, please place them in a freezer, and eat them as soon as possible.
In addition, on the surface of the Japanese dumplings(Gyoza)kin, there may be some small black spots of wheat, but the quality has no problem.

To customers who purchased pan-fried Japanese dumplings(Gyoza)
Please avoid direct sunlight, high temperature, and high humidity, and have them by the end of the day of your purchase.
If you cannot have them during the day, please place them in a refrigerator, and warm them according to ‘how to warm cooked Japanese dumplings(Gyoza)’ described on the back of the box.

*Please note that a degree of heat, cooking time, and measures of amounts may slightly vary depending on your cooker.  This recipe is for 1 (6 pieces) to 3 (18 pieces) servings to be fried.

-How to eat delicious Japanese dumplings(Gyoza). part 2.- supervised by a balanced cuisine expert, Ms. Erika Kobari

Recipes to arrange Japanese dumplings(Gyoza) sauce at home.

What kind of sauce do you usually eat Japanese dumplings(Gyoza) with?  Have you tried others beside standards such as soy sauce, vinegar, and chili oil.  I would like to introduce you 4 recipes of Japanese dumplings(Gyoza)auce.  Why not try some of those arrangements and taste the Japanese dumplings(Gyoza) more deliciously and happily.

Curry

The first recipe is to add some curry powders to the Japanese dumplings(Gyoza)auce you get when you purchase the Japanese dumplings(Gyoza) of ‘Gyoza no Ohsho’ for takeaway. The amount of curry powders depends on as you like.

White wine vinegar

The second one is to add soy sauce and white wine vinegar to the Japanese dumplings(Gyoza)auce.
The sauce becomes more mild with a little more sourness of fruity scents compared to the vinegar of rice.

Elements of Kimchi

The third one is to add a kimuchi ingredient to the Japanese dumplings(Gyoza)auce.
It makes mild but spicy sauce with spicy hot peppers and rich tastes.

Balsamic vinegar

The fourth is the Japanese dumplings(Gyoza)auce made by adding balsamic vinegar to soy sauce.
It makes the sauce with fragrant flavor and mellow sweetness.

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