Step-by-Step Guide to Make Homemade Gyoza Bread Using Shiso Soy Sauce

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

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

Wrap the filling in gyoza skins and cook. Place a shiso leaf on a gyoza wrapper, and put a few pieces of chicken on top. Fold in half and press gently. FOR THE GYOZA SAUCE In a medium bowl, mix together the rice vinegar, soy sauce, garlic, ginger, sesame oil, green onion and chili flakes.

Steps 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!

Fold in half and press gently. FOR THE GYOZA SAUCE In a medium bowl, mix together the rice vinegar, soy sauce, garlic, ginger, sesame oil, green onion and chili flakes. The addictive Gyoza (dumpling) sauce is usually sold premade in bottles at the Asian food store. We love it so much, and go through it so quickly, that I had to find a recipe to make at home. This is a very basic recipe, so feel free to adjust amounts to your taste, or add ingredients like garlic, ginger, wasabi & green onions.

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