Bite-Sized Gyoza Dumplings (Tenten style)
Bite-Sized Gyoza Dumplings (Tenten style)

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, bite-sized gyoza dumplings (tenten style). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Bite-Sized Gyoza Dumplings (Tenten style) is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Bite-Sized Gyoza Dumplings (Tenten style) is something that I have loved my whole life. They are fine and they look wonderful.

Great recipe for Bite-Sized Gyoza Dumplings (Tenten style). There are four ways of preparing the bite-sized dumplings: steamed, boiled, pan-fried and deep-fried. I love them pan-fried, or yaki-gyoza in Japanese. They are pan-fried to crispy golden brown at the bottom and then steamed.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have bite-sized gyoza dumplings (tenten style) using 16 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Bite-Sized Gyoza Dumplings (Tenten style):
  1. Make ready The gyoza filling:
  2. Take Ground pork
  3. Get Chinese chives
  4. Take leaf Chinese cabbage (large leaf)
  5. Make ready Sesame oil
  6. Make ready Soy sauce
  7. Take Salt
  8. Prepare Garlic powder
  9. Make ready Weipa
  10. Get Seasoned salt
  11. Prepare Ra-yu
  12. Take Other ingredients:
  13. Get Wonton skins
  14. Get for each batch of 15 dumplings Water
  15. Take Vegetable oil
  16. Get Vinegar & soy sauce (for dipping)

M y friends know about me and gyoza. I can't resist these fried-then-steamed dumplings stuffed with pork, napa cabbage and garlic chives, so when we rolled into Osaka, we headed directly to a half-century old joint called Tenpei Gyoza, which claims to be the originator of the city's signature hitokuchi gyoza, one-bite gyoza. An easy and quick chewy and crispy, bite-sized bbq pork (char siu) gyoza dumplings recipe, for days when you are craving char siu bao as a snack but want something you can make in a pinch! Some specialty regional styles of preparing gyoza involve frying up bite-sized dumplings in a skillet and allowing them to stick together as they cook so the individual pieces become one glorious crispy fried batch of gyoza dumplings.

Steps to make Bite-Sized Gyoza Dumplings (Tenten style):
  1. Wash the Chinese cabbage leaves, cover loosely with plastic wrap and microwave for 2 minutes (at 700 W). Chop up finely, and squeeze out tightly.
  2. Finely chop the chives.
  3. Put the ground pork, cabbage, chives and all the flavoring ingredients in a bowl and knead together. The ratio of cabbage to chives to ground pork is around [1 to 1 to 1.5].
  4. Place a wonton skin diagonally, and place some filling on 1/4 of the skin.
  5. Pick up the corner opposite to the one with the filling on it. Fold in the side corners at this time too.
  6. The dumplings should look like this.
  7. Squeeze the top part of the dumpling together to stick the skin together, so that the filling doesn't leak.
  8. Heat a frying pan and put in 15 dumplings. Add water (40 ml) immediately, put on a lid and steam-cook over low heat for 3 minutes.
  9. Take the lid off after 3 minutes, and make sure the water has all evaporated.
  10. Pour oil beside the gyoza dumplings, and raise the heat to medium. When the dumpling skins are lightly browned, turn off the heat and put the bottom of the frying pan on a moistened and wrung out kitchen towel to cool it down fast.
  11. Done. Eat dipped in vinegar-soy sauce.
  12. The dipping sauce at Tenten is vinegar and soy sauce mixed at a 7:3 ratio. If you bring vinegar to a boil, add the soy sauce and let it cool down, it's pretty close.

An easy and quick chewy and crispy, bite-sized bbq pork (char siu) gyoza dumplings recipe, for days when you are craving char siu bao as a snack but want something you can make in a pinch! Some specialty regional styles of preparing gyoza involve frying up bite-sized dumplings in a skillet and allowing them to stick together as they cook so the individual pieces become one glorious crispy fried batch of gyoza dumplings. Similar to yaki-gyoza but even crispier is age-gyoza, or deep-fried gyoza. When you chop the ingredients up this way it will be easier to fill the dumplings and nicer to bite into these 'bite-sized' snacks. I add a handful of shrimps and minced, low-fat beef as well.

So that is going to wrap it up with this special food bite-sized gyoza dumplings (tenten style) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!