Gyoza Bread Using Shiso Soy Sauce. This is Cookpad user Rinrin's "Shiso-garlic soy sauce". Put all the bread dough ingredients in another bowl and mix and knead it together. Place a shiso leaf on a gyoza wrapper, and put a few pieces of chicken on top.

Bread Recipes See all Bread Recipes. The ginger adds a great flavor.. Combine the dashi, mirin, soy sauce, salt and mushrooms in a small saucepan and keep at a low simmer until ready to serve. You can have Gyoza Bread Using Shiso Soy Sauce using 22 ingredients and 9 steps. Here is how you cook it.

Ingredients of Gyoza Bread Using Shiso Soy Sauce

Prepare of For the bread dough:.
You need 150 grams of Cake flour.
Prepare 50 grams of Bread flour.
It's 1 tbsp of Sugar.
Prepare 1 tbsp of Sesame oil.
You need 1 tsp of Dry yeast.
It's 1/3 tsp of plus Salt.
You need 110 ml of Lukewarm water.
It's of For the gyoza filling:.
It's 150 grams of Minced pork.
You need 1 1/2 tbsp of Soy sauce with shiso leaves and garlic.
Prepare 1 tbsp of Sake.
Prepare 1/4 tsp of Salt.
It's 1 piece of Grated ginger.
Prepare 1 dash of Pepper.
You need 1 tsp of Sesame oil.
Prepare 1/2 bunch of Finely chopped Chinese chives.
Prepare 10 cm of Finely chopped green onion or Japanese leek.
It's 2 tbsp of Chopped bamboo shoots (or lotus root is good too).
It's 8 of leaves The shiso leaves from the shiso-garlic soy sauce.
You need 1 of The garlic from the shiso-garlic soy sauce.
Prepare 1 of Vegetable oil.

Bring a large pot of water to a boil. Fill a small bowl with water. Wrap each piece of bass in a piece of shiso and then place it in the middle of a gyoza wrapper. Sui-gyoza may also be served in a bit of soup or drizzled in ponzu, a citrusy soy dressing.

Gyoza Bread Using Shiso Soy Sauce instructions

This is Cookpad user Rinrin's "Shiso-garlic soy sauce"..
Mix all the gyoza filling ingredients together, and divide into 8 portions..
Put all the bread dough ingredients in another bowl and mix and knead it together. Form into a ball and leave to rise for 30 minutes. Alternatively, use a bread machine on the dough-kneading setting until the 1st rising is done. Roll the dough out into a 30 cm long rope, and divide into 8 portions. Each portion should weigh about 40 g..
Take the shiso leaves in the soy sauce, and pat them dry with paper towels..
Flatten out piece of dough into an about 10 cm diameter circle. Line each circle with a shiso leaf, top with the gyoza filling from Step 2 as well as some of the garlic in the soy sauce, and wrap it up as you would a gyoza dumpling..
Cover the wrapped rolls with a tightly wrung out moistened kitchen towel, and leave for the 2nd rising for about 20 minutes. You can let the rolls rise in a frying pan or a non-stick pan, and then just start cooking them!.
Put some vegetable oil in a frying pan, and brown the bottoms of the rolls over high heat. Add 80 ml of water and cover with a lid immediately. Steam-cook the rolls (4 minutes for 4 of them). Take the lid off when there's no moisture left in the pan, and keep cooking until the bottoms are crisp and dried out..
These are already well flavored, but you can optionally serve them with more shiso-garlic soy sauce, ra-yu, or Japanese mustard. My family loves these!.
I made 8 pieces this time, but you can make them smaller and pan fry them as you would regular gyoza dumplings!.

Where to Eat Gyoza in Japan To get started with this recipe, we must first prepare a few ingredients. Here is how you can achieve it. In an air-tight container, add shiso, sliced garlic, and soy sauce. Perilla leaf is in full season now and I wanted to quickly share tips on how to eat or use them in your everyday Korean cooking. Perilla is such a versatile ingredient in Korean cooking and if you can't buy them, it is quite easy to grow them so you may want to try that.