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17 ingredients, 14 steps, cooking Colorful Japanese Gyoza Dumpling

How are you all, at this time you can cook recipe Colorful Japanese Gyoza Dumpling with 17 ingredients and 14 steps. Below this is how to cook, please pay attention carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 14 stages of easy cooking Colorful Japanese Gyoza Dumpling.

Ingredients all Colorful Japanese Gyoza Dumpling

1. You need 220 g : All purpose flour.
2. It’s 100 mL : Hot boiling water.
3. Prepare 50 mL : Ice cold water.
4. You need 5 g : Salt.
5. Prepare 1 Tablespoon : Tomato paste.
6. You need 1 Teaspoon : Matcha powder.
7. You need 1 Tablespoon : Kabocha squash (cooked and pureed/only orange part).
8. Prepare : ★Stuffing★.
9. You need 200 g : Ground pork meat.
10. You need 1/2 cup : Nira or scalion (minced about 5mm).
11. Prepare 2 cup : Cabbage (cut into 1~1.5cm cube).
12. You need 1 Teaspoon : Garlic (minced).
13. You need 1 Teaspoon : Ginger (minced).
14. Prepare 1 1/2 Teaspoon : Soysauce.
15. You need 1 Teaspoon : Sesame oil.
16. You need 1 pinch : Salt.
17. It’s 1 pinch : Pepper.

If all ingredients Colorful Japanese Gyoza Dumpling it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Step by Step Cooking Colorful Japanese Gyoza Dumpling

1. Sift flour in a big bowl.
   
2. Divide sifted flour into 3. ※To make green Gyoza skin, add matcha powder at this moment.
   
3. Add hot boiling water to the flour carefully, and mix with chopsticks or spoon.
   
4. Add ice cold water to 2, and mix.
   
5. Add the other color ingredients (Tomato for red, and Kabocha squash for yellow), and mix with chopsticks or spoon.
   
6. Mix with your hands (please be careful to not to be burned!) until it is smooth, and wrap with plastic wrap, then rest the dough for 20 minutes
   
7. After 20 minutes, roll the dough into 3 cm diameter stick, and cut into 2~3 cm wide.
   
8. Roll the cut dough into 8~9 cm diameter and 2 mm thin circle.
   
9. ★Make stuffing★　Add all the stuffing ingredients in a bowl, and mix with your hand until all the ingredients well mixed.
   
10. Take about 1 1/2 teaspoon of stuffing on the rolled dough (step 8), and pinch the edge to make a gyoza shape.
    
11. Put 1 tablespoon of oil in a frying pan (not included in the ingredients above), and place the gyoza.
    
12. Turn the heat to the medium, and when you hear it is sizzling, add water (not included in the ingredients above) to the half height of the gyoza, then cover the pan, and cook about 4~5 minutes (until the gyoza skin is shining and change the color little bit)
    
13. Take off the cover and turn the heat to high to evaporate the moisture.
    
14. Plate it on a plate as you like, and done! You can flip the gyoza to show the grilled side, or not flip it. We Japanese eat gyoza with soy sauce, vinegar, and chinese hot chili oil.
    
15. Finish and Enjoy.

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