Gyoza | From Scratch to Plate: Making Gyoza Like a Michelin Pro | Chef Hitoshi Umamichi's Recipe
ฝัง
- เผยแพร่เมื่อ 2 ก.ค. 2024
- 0:00 Intro
0:29 Gyoza Dough
3:21 Gyoza Filling
6:33 Wrapping Gyoza
9:10 Pan Frying Gyoza
Today we're making Japanese dumplings, Gyoza. Here we try to recreate the gyoza from a Japanese Michelin dumpling shop. The video ( • Chef Hitoshi Umamichi ... ) about this shop only talked about the types of ingredients. However the quantity of each ingredient is not specified. Based on our own experience, after lots of trial and error, we created a totally workable recipe with all necessary details. The wrapper of our pan fried gyoza is silky and springy, and the filling is delicious and juicy.
500g Baker's Flour
30g + 50g Sesame Oil
320g Boiling Water
550g Pork Belly, Rindless
8g Salt
2g MSG
1tsp Ground White Pepper
1tsp Ground Black Pepper
10g Ginger
550g Chinese Cabbage
100g Garlic Chives
20g Vegetable Oil
First, let's make the dough for gyoza wrappers. Take a large bowl, put in 500 grams of baker's flour. With high-gluten flour we can make wrappers very thin and still springy. Add 30 grams of sesame oil to the bowl for extra flavour. This is a unique way of Japanese gyoza. Boil water with a small pot. Pour boiling water into the flour in small potions. Stir quickly while pouring. Boiling water can make some starch gelatinisation in advance. Dough can hold more moisture without being too soft and sticky. This will make the gyoza wrappers soft and silky. A total of 320 grams of water is used in this dough.
Mix well and transfer mixture onto the working surface. Knead the mixture into dough. At beginning, the surface of the dough is not smooth at all and you can feel a bit resistance in kneading. Don’t worry, put the dough into an airtight box and let it rest for 5 minutes. This will save you some effort. And it will be much easier to get a smooth dough. However, at this time, the gluten tissue has not yet been fully developed. Let’s put it back into the airtight box and rest for 30 minutes. Now the dough has become very soft and smooth. It feels like an earlobe. Knead a few more times. The gyoza dough is done now. Put it back into the airtight box for later use.
Here we use 550 grams of rindless pork belly. First, cut the pork belly into 0.5cm thick slices. Then cut into thick strips. Spread the pork strips evenly on the cutting board. Chop meat with a knife. It takes some patience and time. Just chop it over and over again, fold it over and over again until it looks like this. Be careful not to chop too finely. Otherwise it will lose its texture and tastes no difference to those from meat grinder.
Put the minced meat into a large bowl, add 8 grams of salt. According to the owner, use the kind with coarser grain. Add 2 grams MSG, 50 grams of sesame oil, 1 teaspoon ground white pepper, 1 teaspoon ground black pepper, 10 grams grated ginger. Mix well by hand and put it in the refrigerator to let the meat marinate for 30 minutes. Marinating overnight works better if you have time.
While waiting, let's prepare the vegetables for gyoza's filling. Blanch 550 grams of Chinese cabbage leaves in boiling water for 2 minutes. Take out and immerse in cold water to cool down quickly. Wait 5 minutes, take it out, squeeze out the water. Put the cabbage on the cutting board. Cut into strips, then chop finely. Like pork, don't chop it too finely, otherwise it will lose its proper texture. Wash and drain 100 grams of garlic chives, cut into small pieces of 0.5cm long. Put the chopped cabbage and garlic chives into the meat filling bowl just before making dumplings. Mix well by hand. Try not to put the veggies in too long in advance.
Cut a piece of dough and roll it into a long log. Weigh it, it is 178 grams. The owner said that the weight of each dumpling wrapper is 8 grams in his shop. Thus we can make 22 wrappers with this log.
Take a piece and pressed it into round disk. Roll out in one direction first with rolling pin. Then turn it 90 degrees and roll it again. At this time, the wrapper is too small. And the edges are too thick. We need to roll the edge of the wrapper thinner.
Take some filling and put it in the centre of the wrapper. The filling we made today can make about 70-100 gyoza.
The best way for frying dumplings is using a non-stick pan. You don't have to worry about the dumplings sticking to the bottom of the pan. Pour 20 grams of vegetable oil in a pan. Preheat over low heat. Arrange the dumplings neatly in the pan. Heat over medium-high heat. When you hear the bottom of the dumpling start to sizzle, put some water in the pan. Cover the pan and heat for 4 minutes. The amount of water to add depends on many factors, the firepower of the stove, the sealing of the lid, the size of the pan, the number of dumplings, etc. The safer way is to add a little less water at the beginning. Add some water when you feel that the pan is about to boil dry. It would be perfect that at the end of 4 minutes, all water is just evaporated. - แนวปฏิบัติและการใช้ชีวิต
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tq for complete step by step recipe! will try soon
I'm sure this is yummy! Thanks for sharing!
我是近期路過看到你們的頻道，很吸引地令我訂閱了，在外國的我，很希望吃到自己能做的面食，而是好吃的面食，我和家人都很開心。
感謝你用心的分享🙏❤️
谢谢你的支持！身处异乡的确能激发出自己动手的很多潜能，哈哈😄
@@PrecisionCooking ❤️❤️
你們的頻道非常優質!!!!!!! 請不要放棄 !
谢谢Anja，谢谢你的鼓励和支持！
越来越喜欢看你的视频，加油喔，支持你们!❤
谢谢Patrice！
These were really delicious! I made them for my family for X-mas and they were really good. I did sub out the garlic chives with a clove of garlic and green onions of the same amount as the garlic chives.
謝謝分享米其林煎餃秘方！
谢谢ShuChen。
视频做的很好。请加油。继续出好的料理。
谢谢您的支持和鼓励！
新年快乐！！！
新年快乐！
👍
為甚麼沾麵粉可以防止風乾，外面的乾麵粉不是也會吸收麵團裏的水分嗎
煎锅贴时加的是水，不是面粉水，所以锅贴底部没有冰花🙂
谢谢你。加面粉水可以煎厨冰花，不过更难掌握一些。火候和时机把握不好可能会导致冰花煎得很脆但是饺子本身不脆的情况。
您好 不好意思 想要請問一下芝麻油是要用黑芝麻油還是白芝麻油呢 謝謝
太腻了😂
320克水多不多啊，饺子皮一般多大直径啊❤
包饺子之前混蔬菜！
谢谢。
請教師傅不用味精，可用什麼代替？謝謝
可以略去味精不用。
这面团一共可以做多少个饺子皮？ 没有韭菜可以用什么代替？谢谢。
可以做大约100个饺子皮。如果没有韭菜，可以用小葱+蒜末大致模拟一下韭菜的味道。实际上，日式饺子的确有在馅料里放蒜末的习惯，这在中式饺子做法里是非常罕见。
不知道你在哪，澳洲超市有個長的像大葱的叫LEEK，這個和韭菜的味道很像。
500克麵粉，320克水，水太多了，我家了很多乾粉😂
锅贴饺子牛得不行
应该用中国形式的刀剁肉，省力
我 沙发
谢谢你的支持！
看之前的视频就有这种感觉了，up主是不是博士啊😝
谢谢晗磊。我是个机械工程博士。
用半烫面？怪怪的，我'试试先。
👍