Easy Sausage and Shiso Leaf Gyoza. Homemade Gyoza (Japanese potstickers) recipe with detailed instructions with photos and video As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. Hello Nami and thank you for posting this awesome recipe! It is easy to follow and photos are really helpful.
This gives them a Jekyl and Hyde texture that captures the best of both worlds.
Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi Recipe)
To make the gyoza skins, add the boiling water to the plain flour and mix well.
You can Cook Easy Sausage and Shiso Leaf Gyoza using 4 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Easy Sausage and Shiso Leaf Gyoza
- Lets Go Prepare 12 of pieces Wiener sausages.
- What You needis 12 of sheets Gyoza skins.
- It's 6 slice of Sliced cheese.
- It's 12 of leaves Shiso leaves.
Now, the leaves can be accomodated in hundred of ways. Pick them up young and tender enough. The Missus keep them in a plastic Tupperware-type box with a sheet of clean kitchen paper imbibed with clean water (put it at the bottom of the box) before storing it in the fridge vegetables compartment. Gyoza is the Japanese variation to the Chinese dumplings in that, both have fillings wrapped in dough that can be boiled or pan-fried.
Easy Sausage and Shiso Leaf Gyoza step by step
- This is all you need for the ingredients. You don't even need any seasoning!.
- Place a shiso leaf on a gyoza skin..
- Add a piece of sliced cheese on top..
- Place a wiener sausage on top..
- And roll it up!.
- Once it is rolled up like this, place it seam-side down..
- Repeat this for a total of 12 rolls. I did not have enough shiso leaves... as you can see..
- Heat the skillet over high heat. Spread the oil evenly, about 1 mm deep, and heat up the oil..
- Once the oil is hot and makes a sizzling sound, reduce heat to medium and shallow-fry the gyoza-wrapped sausages! The key is to place them seam-side down! You can tell from the photo, right!?.
- Let them cook for 2 minutes until golden brown! Flip and fry them for another 2 minutes!.
- Cut them diagonally in half and serve them on a plate and enjoy!.
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This gyoza uses a shiso leaf wrapped with the filling inside the dough. Shiso is a member of the mint family and has large teardrop-shaped leaves with serrated edges. Have you ever had sushi that was accompanied by a fresh Shiso is also very easy to grow in a container and loves having a sunny location. There are green and purple varieties of shiso, and either one is a. Shiso leaves are either red or green.