Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, [meat-free] pan-fried gyoza with kiriboshi daikon. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have [meat-free] pan-fried gyoza with kiriboshi daikon using 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:

1. Prepare 30 grams Kiriboshi daikon (dried)
2. Make ready 50 grams Chinese garlic chives
3. Get 50 grams Shiitake mushrooms
4. Get 30 grams Japanese leek
5. Make ready 1 tbsp or less Juice from the grated ginger
6. Take 1 Pepper
7. Prepare 100 ml ●Water
8. Prepare 50 ml ●Sake
9. Prepare 1 tbsp ●Oyster sauce
10. Take 1 dash ●Weipa
11. Prepare 1/4 tsp ● Fish sauce
12. Make ready For finishing to pan-frying:
13. Make ready 200 ml Hot water
14. Prepare 1 tsp Plain flour
15. Take 1 tsp Katakuriko
16. Get 1 look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza)
17. Prepare 1 Vegetable oil
18. Get 20 Gyoza dumpling skins

Instructions to make [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon:

1. Soak the kiriboshi daikon in water for 5 minutes to rehydrate. Cut the kiriboshi daikon into 5-mm pieces. Cut the shiitake mushrooms into 5-mm-dices. Chop the Japanese leek into slightly smaller dices. Grate the ginger and keep only the juice.
2. Heat 2 tablespoons of sesame oil in a frying pan and add the kiriboshi daikon and shiitake mushrooms and fry for 2 to 3 minutes. Add the ● seasonings and fry until the excess moisture has evaporated.
3. After the moisture has evaporated, (do not allow the mixture to get too dry) add the ginger juice, Japanese leek and Chinese garlic chives. Season with pepper and stir gently. Turn off the heat. Leave to cool.
4. After cooling, wrap the gyoza dumpling skins around the filling. The filling will reduce in size when it is cooked, so use much more filling than for a normal gyoza. Otherwise the end product will be too flat.
5. Prepare the water mixture used to finish pan-frying the gyoza. Dissolve the plain flour and katakuriko with a tiny amount of water (not listed) to make a paste. Stir in the hot water to the paste.
6. Heat the frying pan really well first and add the vegetable oil. Swirl the frying pan and allow the oil to completely coat the frying pan. Arrange the gyoza and fry over a medium heat. After the bottom of the gyoza has browned, add the prepared water mixture (I use 100 ml or less of the water mixture at a time). Cover with a lid and cook until all the water has evaporated.
7. Uncover the lid and pour in the sesame oil. Fry further until the bottom of the gyoza is very crispy. After that, transfer the gyoza onto a serving plate and serve immediately.

So that’s going to wrap it up with this special food [meat-free] pan-fried gyoza with kiriboshi daikon recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!