Ingredients
2 lbs of ground meet (mom usually does 1lb pork 1lb beef)
Half bunch of garlic chives (cut them up small)
5 leaves of Napa Cabbage (cut small)
6 leaves of Cabbage (cut small)
2 pieces of Garlic minced
Sesame Oil
Flour or Corn Starch
3 large Shiitake (I used half a bunch of enoki because I had some at home) finely chop
Salt and Pepper
2 packs of Gyoza wrappers
Ponzu
Crunchy Garlic in Chilli Oil
2 eggs
Instructions
Put garlic chives, napa cabbage, cabbage in a bowl with 2 large spoon fulls of salt and mix together
Let sit for about 20 minutes or til you see water coming out
You need to massage and squeeze out as much juice as you can and drain
Add your meats
Add everything else (eggs, flour, garlic, mushrooms, pepper, sesame oil)
Mix it all up
Now make your gyozas
Put a spoonful or less on a wrapper
Add a line of water to the edge of the wrapper to seal
Cook them immediately or freeze in Saran Wrap for later
Both ways you oil your pan, lay out gyozas, cover the bottom of your pan in water
Add a lid and cook on medium high til the water is all evaporated
Then take lid off and crisp up the bottom and low/medium
Dip in ponzu and crunchy garlic
Have it with rice
There you go
Good luck
#sorryitsmari #gyoza #recipe #cooking #homemade
29 Comments
Ingredients
2 lbs of ground meet (mom usually does 1lb pork 1lb beef)
Half bunch of garlic chives (cut them up small)
5 leaves of Napa Cabbage (cut small)
6 leaves of Cabbage (cut small)
2 pieces of Garlic minced
Sesame Oil
Flour or Corn Starch
3 large Shiitake (I used half a bunch of enoki because I had some at home) finely chop
Salt and Pepper
2 packs of Gyoza wrappers
Ponzu
Crunchy Garlic in Chilli Oil
2 eggs
Instructions
Put garlic chives, napa cabbage, cabbage in a bowl with 2 large spoon fulls of salt and mix together
Let sit for about 20 minutes or til you see water coming out
You need to massage and squeeze out as much juice as you can and drain
Add your meats
Add everything else (eggs, flour, garlic, mushrooms, pepper, sesame oil)
Mix it all up
Now make your gyozas
Put a spoonful or less on a wrapper
Add a line of water to the edge of the wrapper to seal
Cook them immediately or freeze in Saran Wrap for later
Both ways you oil your pan, lay out gyozas, cover the bottom of your pan in water
Add a lid and cook on medium high til the water is all evaporated
Then take lid off and crisp up the bottom and low/medium
Dip in ponzu and crunchy garlic
Have it with rice
There you go
Good luck
#sorryitsmari #gyoza #recipe #cooking #homemade
Heaux you spent FOUR HOURS making food for some dude from Hinge??? 😮 Girl. Girl NOOOOOO. For the love of God please tell me most of it went into the freezer.
my bf absolutely loves gyoza and i didnt think about making it for him from scratch until now. at one point he ordered 26 gyoza (4 orders) and ate them all in 10 minutes. i definitely have to do this for him ❤❤
Mashallah hinge man
Sha Sha Sha 😂
We really need to invite our family over and get them to make the dishes for us, while we record it, with the bowl on a scale. That’s the only way we’re gonna get precise measurements for these dishes. 😂
Pro tip: To prevent dulling your knife, use the dull side of the blade (the spine) when scraping food off a cutting board. 😊
he can't be hinge man forever😭😭😭😭
as a Muslim seeing you care about your dates dietary restrictions and it taking 4 hours makes this so nice to see.
I think this is just a mom thing. It requires no particular nationality. 😂 …..I am also a 'mom' chef….. like, bruh….throw stuff into until you think it tastes good. That's it. That's the recipe.
Hinge man is the luckiest man alive
But he also seems great so I‘d say you‘re just both lucky to have found each other
Oh also: first freeze them
On a tray, far away from each other, then take them out and put them in whatever container you like, they won‘t stick because they‘re already frozen
Takes a bit longer but is so worth it to avoid frustration later
To the incel losers asking what she does for hinge man? She does this… a whole labor of love.. something incels would never get to experience
Wifey material
With feeling. Trust your chef intuition
Measurements are overrated, as long as you know when and how to use an ingredient you can just ball out or something
"Asian". What the heck did it mean, gyoza-wise?
sha sha sha ~ shake shake shake! Pyuuuuuuuu ~ long pour!
Your hair is so cute!
“What the fuck is that supposed to mean 🥀”
Your hair looks nice
Pyuuuun poor for that long sha sha sha means three shakes
What's the recipe for the dough 😊
We stan a halal king
😂😂😂😂❤❤❤
Is the Hinge man included in the recipe?
As an indian i also eyeball it when im cooking something, my dad had a friend who would bake and every time someone tried to copy his recipe they could never do it, the only person who knew was him and my dad and the sceret to his recipw was him eyeballing one of the ingredients. I cant remember what it was but its still a funny story to tell
"Sha Sha sha" im guessing three shakes of pepper 😂❤
That is the only way of making dumpling. Get multiple people to help with wrapping, and then freezing down multiple batches. It is soooo much work, but dumplings are just so freaking delicious. 😅 This taught me that I love delicious food and I am down for cooking 4-8 hours if it means I can cook for multiple days at once. 😁 Yeah, got a stocked freezer with pre-cooked delicious meals. I actually think I am going to make a lamb nihari in just 5 minutes right now. 😀