Gyoza udang
Shrimp Gyoza - amazing Japanese gyoza dumplings filled with shrimp and cabbage. Crispy, juicy and so easy to make at home.
Foto: Rasa Malaysia
Bahan-bahan
- 12 oz (350g) shrimp (peeled and deveined, cut into small pieces)
- 1/2 teaspoon ginger (grated, optional)
- 1/2 cup cabbage (shredded )
- 1 tablespoon scallion (chopped )
- 1 teaspoon Japanese cooking sake
- 1 teaspoon mirin
- 1 teaspoon sesame oil
- 20 g yoza wrappers
- 1 tablespoons oil (for pan-frying)
- 1/2 cup water
- Ponzu sauce (for dipping)
- white sesame (for garnishing)
- 1/2 teaspoon salt
Langkah-langkah
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Combine the shrimp, ginger (if using), cabbage, scallions, sake, mirin, salt, and sesame oil in a bowl. Stir and mix well to form a sticky filling.
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Place a piece of gyoza wrapper in your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper, being careful not to overfill. Dip your index finger into a small bowl of water and circle it around the outer edges of the gyoza wrapper. Fold the gyoza over to form a half-moon shape, then pleat and pinch the edges to seal.
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Finish by pressing the edges with your thumb and index finger to ensure the dumpling is sealed tightly and there is no leakage. Place the gyoza on a floured surface or baking sheet.
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Use a non-stick skillet (preferred) to pan-fry the shrimp gyoza. Add 1 tablespoon of oil over medium-low heat, then arrange the gyoza in the skillet. Pan-fry until the bottoms are golden brown and crispy.
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Add the water and cover the skillet with a lid. Steam the gyoza until the water has completely evaporated. Serve the gyoza warm with Ponzu sauce.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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