Ingredients with Measurements:
- 1 block of firm tofu
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of water
- 1 egg
- 1/2 pound of ground pork
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1/4 cup of green onions, chopped
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1/4 teaspoon of black pepper
- 1 package of gyoza wrappers
- Vegetable oil for frying
- 1 cup of dashi broth
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of cornstarch
- 1/4 cup of green onions, chopped
- 1/4 cup of grated daikon radish
- 1/4 cup of grated ginger
Special equipment needed:
- Deep fryer or a deep pot for frying
- Skimmer or slotted spoon
- Small saucepan
Step-by-step instructions:
1. Start by making the filling for the gyoza. In a large bowl, mix together the ground pork, garlic, ginger, green onions, soy sauce, sesame oil, and black pepper until well combined.
2. To assemble the gyoza, place a wrapper on a clean surface and add a tablespoon of filling in the center. Wet the edges of the wrapper with water and fold it in half, pressing the edges together to seal. Repeat with the remaining wrappers and filling.
3. In a shallow dish, mix together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the water and egg.
4. Heat the vegetable oil in a deep fryer or a deep pot over medium-high heat. Dip each gyoza in the egg mixture, then coat it in the flour mixture. Fry the gyoza in the hot oil until golden brown and crispy, about 3-4 minutes. Use a skimmer or slotted spoon to transfer the gyoza to a paper towel-lined plate to drain excess oil.
5. To make the sauce, combine the dashi broth, soy sauce, mirin, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the sauce thickens, about 2-3 minutes.
6. To serve, place the fried gyoza on a plate and pour the sauce over them. Top with chopped green onions, grated daikon radish, and grated ginger.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 437
Fat: 20g
Carbohydrates: 42g
Protein: 21g
Sodium: 1076mg
Sugar: 3g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Dashi broth can be substituted with chicken or vegetable broth.
- Mirin can be substituted with rice wine vinegar or dry sherry.
Variations:
- Vegetarian gyoza can be made by substituting the ground pork with chopped mushrooms and tofu.
- Spicy gyoza can be made by adding chili flakes or hot sauce to the filling.
- Shrimp gyoza can be made by substituting the ground pork with chopped shrimp.
Tips and tricks:
- Make sure to drain excess water from the tofu before using it in the recipe.
- Use a non-stick pan to fry the gyoza if you don't have a deep fryer.
- To prevent the gyoza from sticking together, place them on a parchment-lined baking sheet and freeze them for 30 minutes before frying.
- Use a small amount of water to seal the edges of the gyoza wrappers to prevent them from opening during frying.
Storage instructions:
Leftover gyoza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the gyoza, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the gyoza on a plate and drizzle the sauce over them. Garnish with chopped green onions, grated daikon radish, and grated ginger.
Garnishes:
Chopped green onions, grated daikon radish, and grated ginger.
Pairings:
Gyoza Agedashi Dōfu pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the gyoza wrappers are too dry, brush them with a little water before filling them.
- If the gyoza wrappers are too wet, sprinkle them with a little flour before filling them.
- If the gyoza are sticking to the pan, add a little more oil to the pan before frying.
Food safety advice:
- Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is fully cooked.
- Use a food thermometer to check the temperature of the pork.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Gyoza is a Japanese dish that originated in China. It is a type of dumpling that is typically filled with ground pork, cabbage, and other vegetables. Agedashi Dōfu is a Japanese dish that consists of deep-fried tofu served in a hot broth.
Flavor profiles:
Gyoza Agedashi Dōfu is a savory and crispy dish with a slightly sweet and salty sauce. The filling is seasoned with garlic, ginger, soy sauce, and sesame oil, while the sauce is made with dashi broth, soy sauce, and mirin.
Serving suggestions:
Serve Gyoza Agedashi Dōfu as an appetizer or a main dish. It is best served hot and crispy.
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Region: Japanese