Recipe of Award-winning Gyoza Bread Using Shiso Soy Sauce

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Before you jump to Gyoza Bread Using Shiso Soy Sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

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We hope you got benefit from reading it, now let's go back to gyoza bread using shiso soy sauce recipe. To make gyoza bread using shiso soy sauce you need 22 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Gyoza Bread Using Shiso Soy Sauce:

1. Get of For the bread dough:.
2. Take 150 grams of Cake flour.
3. Take 50 grams of Bread flour.
4. Get 1 tbsp of Sugar.
5. Prepare 1 tbsp of Sesame oil.
6. You need 1 tsp of Dry yeast.
7. Get 1/3 tsp of plus Salt.
8. Use 110 ml of Lukewarm water.
9. Provide of For the gyoza filling:.
10. Take 150 grams of Minced pork.
11. You need 1 1/2 tbsp of Soy sauce with shiso leaves and garlic.
12. Provide 1 tbsp of Sake.
13. Get 1/4 tsp of Salt.
14. Use 1 piece of Grated ginger.
15. Provide 1 dash of Pepper.
16. You need 1 tsp of Sesame oil.
17. You need 1/2 bunch of Finely chopped Chinese chives.
18. Provide 10 cm of Finely chopped green onion or Japanese leek.
19. Provide 2 tbsp of Chopped bamboo shoots (or lotus root is good too).
20. Take 8 of leaves The shiso leaves from the shiso-garlic soy sauce.
21. Provide 1 of The garlic from the shiso-garlic soy sauce.
22. Prepare 1 of Vegetable oil.

Instructions to make Gyoza Bread Using Shiso Soy Sauce:

1. This is Cookpad user Rinrin's "Shiso-garlic soy sauce"..
2. Mix all the gyoza filling ingredients together, and divide into 8 portions..
3. 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..
4. Take the shiso leaves in the soy sauce, and pat them dry with paper towels..
5. 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..
6. 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!.
7. 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..
8. 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!.
9. I made 8 pieces this time, but you can make them smaller and pan fry them as you would regular gyoza dumplings!.

Does anybody know what kind of soy sauce if used for the dipping sauce for gyoza and those little shrimp/crab dumplings? Simple but flavorful Japanese style shiso ume soy sauce is a versatile sauce that can be used to quickly season protein, vegetables or other The sauce is best chilled when used for cold dishes, and room temperature when used for hot dishes. Some examples of chilled dishes that go well with this. Gyoza are Japanese dumplings filled with moist and juicy ground pork and vegetables, steamed and pan-fried to crispy golden brown on the bottom. The sauce completes the taste of these dumplings.

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