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Colorful Japanese Gyoza Dumpling
Colorful Japanese Gyoza Dumpling

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We hope you got benefit from reading it, now let’s go back to colorful japanese gyoza dumpling recipe. To make colorful japanese gyoza dumpling you only need 17 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Colorful Japanese Gyoza Dumpling:
  1. Prepare 220 g All purpose flour
  2. Take 100 mL Hot boiling water
  3. Provide 50 mL Ice cold water
  4. You need 5 g Salt
  5. Take 1 Tablespoon Tomato paste
  6. Use 1 Teaspoon Matcha powder
  7. You need 1 Tablespoon Kabocha squash (cooked and pureed/only orange part)
  8. Prepare ★Stuffing★
  9. Take 200 g Ground pork meat
  10. You need 1/2 cup Nira or scalion (minced about 5mm)
  11. You need 2 cup Cabbage (cut into 1~1.5cm cube)
  12. Provide 1 Teaspoon Garlic (minced)
  13. Provide 1 Teaspoon Ginger (minced)
  14. Get 1 1/2 Teaspoon Soysauce
  15. Provide 1 Teaspoon Sesame oil
  16. Take 1 pinch Salt
  17. Prepare 1 pinch Pepper
Instructions to make Colorful Japanese Gyoza Dumpling:
  1. Sift flour in a big bowl.
  2. Divide sifted flour into 3. ※To make green Gyoza skin, add matcha powder at this moment.
  3. Add hot boiling water to the flour carefully, and mix with chopsticks or spoon.
  4. Add ice cold water to 2, and mix.
  5. Add the other color ingredients (Tomato for red, and Kabocha squash for yellow), and mix with chopsticks or spoon.
  6. Mix with your hands (please be careful to not to be burned!) until it is smooth, and wrap with plastic wrap, then rest the dough for 20 minutes
  7. After 20 minutes, roll the dough into 3 cm diameter stick, and cut into 2~3 cm wide.
  8. Roll the cut dough into 8~9 cm diameter and 2 mm thin circle.
  9. ★Make stuffing★　Add all the stuffing ingredients in a bowl, and mix with your hand until all the ingredients well mixed.
  10. Take about 1 1/2 teaspoon of stuffing on the rolled dough (step 8), and pinch the edge to make a gyoza shape.
  11. Put 1 tablespoon of oil in a frying pan (not included in the ingredients above), and place the gyoza.
  12. Turn the heat to the medium, and when you hear it is sizzling, add water (not included in the ingredients above) to the half height of the gyoza, then cover the pan, and cook about 4~5 minutes (until the gyoza skin is shining and change the color little bit)
  13. Take off the cover and turn the heat to high to evaporate the moisture.
  14. Plate it on a plate as you like, and done! You can flip the gyoza to show the grilled side, or not flip it. We Japanese eat gyoza with soy sauce, vinegar, and chinese hot chili oil.

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