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Here are the ingridients that are needed to prepare a perfect Gyoza Bread Using Shiso Soy Sauce:
- Prepare of For the bread dough:.
- Prepare 150 grams of Cake flour.
- Use 50 grams of Bread flour.
- Prepare 1 tbsp of Sugar.
- Get 1 tbsp of Sesame oil.
- Get 1 tsp of Dry yeast.
- Use 1/3 tsp of plus Salt.
- Use 110 ml of Lukewarm water.
- You need of For the gyoza filling:.
- Get 150 grams of Minced pork.
- Use 1 1/2 tbsp of Soy sauce with shiso leaves and garlic.
- Use 1 tbsp of Sake.
- You need 1/4 tsp of Salt.
- Prepare 1 piece of Grated ginger.
- Provide 1 dash of Pepper.
- You need 1 tsp of Sesame oil.
- Provide 1/2 bunch of Finely chopped Chinese chives.
- Take 10 cm of Finely chopped green onion or Japanese leek.
- Prepare 2 tbsp of Chopped bamboo shoots (or lotus root is good too).
- Get 8 of leaves The shiso leaves from the shiso-garlic soy sauce.
- Get 1 of The garlic from the shiso-garlic soy sauce.
- Take 1 of Vegetable oil.
Ready with the ingridients? Here are the steps on preparing Gyoza Bread Using Shiso Soy Sauce:
- 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!.
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