Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, [farmhouse recipe] gyoza dumplings with wings. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

[Farmhouse Recipe] Gyoza Dumplings with Wings is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. [Farmhouse Recipe] Gyoza Dumplings with Wings is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have [farmhouse recipe] gyoza dumplings with wings using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make [Farmhouse Recipe] Gyoza Dumplings with Wings:

1. Get 35 to 40 Gyoza skins
2. Take 400 grams Cabbage
3. Prepare 1/2 tsp Coarse salt
4. Get [A] Gyoza filling:
5. Take 200 grams Ground pork
6. Prepare 1 clove Garlic, finely chopped
7. Prepare 1 knob Ginger, finely chopped
8. Make ready 2 tsp Soy sauce
9. Get 1 tsp Sake
10. Take 1 tsp Sesame oil
11. Take [B] The "wings" (flour-water):
12. Get 100 ml of water to every 1 teaspoon of flour Water: Flour ratio

Instructions to make [Farmhouse Recipe] Gyoza Dumplings with Wings:

1. Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly.
2. Mix the [A] ingredients together very well, kneading it until it turns white and sticky.
3. Mix the cabbage and [A] ingredients together lightly. Don't over-mix at this stage.
4. Wet the edges of the gyoza skins and stuff with the filling.
5. Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat.
6. Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid.
7. When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there's no moisture left in the pan.

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