Jafananci shrimp gyoza, wanda aka fi sani da potstickers ko dumplings, shi ne mai dadi wrapper cike da shrimp da kayan lambu da kwanon rufi soyayyen zuwa kammala. An yi amfani da shi tare da soyayyen soya, ko kuma sitaci mai yisti irin su Ponzu sauce.
Ana amfani da Gyoza a matsayin babban hanya a abinci na iyali, ko kuma "okazu." Har ila yau, shahararren gado ne ko mai amfani da kayan abinci a wuraren shaguna na rair, har ma da wasu izakaya (ɗakin cin abinci tapas na Japan).
Sauran shahararren gyoza sun hada da naman alade, cakuda naman sa naman alade da naman alade, gyoza kaza na ƙasa, ko kowane kayan lambu. Wannan girke-girke na giraza na rukuni yana haske idan aka kwatanta da wasu daga cikin naman gargajiya.
Mataki na ashirin da Edited by Judy Ung
Abin da Kayi Bukatar
- 1/4 lb. kabeji (ko hakusai, kabeji nappa chinese, yankakken yankakken)
- 2/3 lb. matsakaici na tsire-tsire masu tsire-tsire (shude-tsalle da kuma raguwa)
- 1 Tbsp. albasa albasa (yankakken)
- 2 tsp. ginger (grated)
- 2 tsp. sake
- 1 tsp. gishiri
- 1 tsp. sesame man
- 2 tsp. katakuriko (masara ko dan sitaci)
- 20 zuwa 24 gugaza wrappers
- 1 zuwa 2 Tbsp. canola man (don frying)
- Ponzu miya (salwan da aka yi da kwalba a cikin man shanu, ko kuma haɗakar da rabo 1: 1 na waken soya zuwa shinkafa vinegar)
- Zabin abincin: Dogayen mustard na kasar Japan (karashi)
- Zabin da aka zaɓa: Shichimi togarashi (Jafananci 7-spice chili foda)
Yadda za a yi shi
- Haske hankali tafasa nappa kabeji ganye da lambatu. Bari shi sanyi. Matsi da kabeji ya fita don cire ruwa mai yawa. Gasa da kabeji da kuma sanya a cikin wani matsakaici kwano.
- Cikakken gishiri, ya yadu da kayan lambu da kuma ƙara shi a cikin kwano tare da kabeji.
- Add yankakken kore albasa da grated Ginger a cikin tasa da kuma Mix kabeji, jatan da kuma sinadaran da kyau.
- Season tare da sake, gishiri, da kuma sesame man fetur. Add katakuriko (masara ko sitaci dankalin turawa) da kuma haɗuwa da kyau. Kintad da cakuda da hannunka idan an buƙata.
- Ɗauki gyoza wrapper kuma sanya karamin spoonful na cika (game da 1 heaping teaspoon) a tsakiyar cikin wrapper.
- Sanya ruwa tare da gefen kayan shafa ta hanyar tsoma yatsanka a cikin karamin kwano na ruwa.
- Yi ninka a kan rabi na takarda don yin rami, ta tara gaban gefen rubutun da kuma rufe sakon.
- Maimaita tsari don yin karin gyoza dumplings har sai an yi amfani da cikakken cika.
- Heola canola man fetur a cikin babban skillet a kan high zafi. Sanya gyoza a cikin skillet da kuma soyayyen da za a yi da gyoza zama launin ruwan kasa da kullun. Juye zafi zuwa ƙasa.
- Zuba 1/4 kofin ruwa a cikin skillet da kuma rufe. Sana gyoza kan zafi kadan sai ruwan ya tafi.
- Ku bauta wa gyoza tare da dipping miya a gefe.
- Don yin sauya miya, yi amfani da kofi na Bisha Ponzu (Citrus soy sauce), ko yin kanka ta hanyar haɗuwa da rabo 1: 1 na waken soya zuwa shinkafa vinegar.
- Don ado, ƙara karashi (Jafananci hot mustard) zuwa citrus soya sauce idan kuna so.
- Yi amfani da shichimi togarshi (Jafananci 7-chili yaji foda) don ado da cintrus soya sauce.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1254 |
| Total Fat | 56 g |
| Fat Fat | 20 g |
| Fat maras nauyi | 13 g |
| Cholesterol | 342 MG |
| Sodium | 5,082 MG |
| Carbohydrates | 41 g |
| Fiber na abinci | 1 g |
| Protein | 143 g |