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Before you jump to Gyoza recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.
You already are aware that you should have a strong and healthy heart. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already are aware that regular workout and a healthy lifestyle are imperative in terms of the overall health of your heart. Did you know, however, that several specific foods are great for making your heart be healthier? In the following paragraphs, you will learn which foods are good for your heart.
Know that blueberries are great for your heart. Blueberries are loaded with antioxidants, specially pterostilbene. Pterostilbene acts pretty much like the resveratrol in grapes. This antioxidant assists your body to be more efficient at breaking down your fats and cholesterol. The better it is for your body to break down fat and cholesterol, the less apt it is for those things to clog your arteries and cause heart problems. This, essentially, makes your heart as healthy as it can possibly be.
There are dozens (if not more) of foods you will find that that are terrific for your body. Without a doubt, the foods listed in this article can help your body in numerous ways. They are essentially great for the heart, however. Try to introduce these foods into your diet every day. Your heart will greatly benefit from it!
We hope you got benefit from reading it, now let’s go back to gyoza recipe. To cook gyoza you need 15 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Gyoza:
- Get 1 pack gyoza wrappers
- Use Per batch of gyoza, for frying:
- Use 1 tbsp neutral flavor oil (e.g. sunflower)
- Take 1/4 cup water
- Prepare 1 tsp sesame oil
- Prepare For the filling:
- Provide 340 g ground pork
- Get 3 leaves cabbage
- Get 2 scallions
- You need 2 shiitake mushrooms
- Provide 1 clove garlic, minced
- Prepare 2.5 cm ginger, fresh, grated
- You need 1 tsp sake
- Provide pinch salt
- Provide freshly ground black pepper
Instructions to make Gyoza:
- You can get gyoza wrappers at an Asian supermarket. They are usually sold frozen. Ideally you should thaw them overnight in the fridge, which prevents them from getting soggy. If you're in a rush, thaw them on the kitchen counter - this will take about 1-2 hours. Once you open the wrapper package, keep it covered by a moist towel at all times as they tend to dry out very quickly (which makes them much harder to handle and less tasty once cooked).
- Blanch the cabbage leaves in salt water for a minute, then transfer to a bowl of ice water for a few seconds. Dab dry with a paper towel. Cut off the core (the hard stem in the middle) of the cabbage leaves. Chop the leaves into very small pieces.
- Finely chop the green onions and shiitake mushrooms. Combine the meat, cabbage, green onions and shiitake mushrooms in a large bowl. Add the minced garlic and grated ginger. Add the seasonings: sesame oil, soy sauce, sake, salt and pepper. Mix well and knead the mixture by hand until it gets paler and sticky.
- Take a wrapper and place it in the palm of one hand. Add a small amount of filling into the center of the wrapper using a teaspoon. Dip one finger in a glass of water and draw a circle along the outer edge of the wrapper so that it's wet all around (this will act as 'glue').
- Take a wrapper and place it in the palm of one hand. Add a small amount of filling into the center of the wrapper using a teaspoon. Dip one finger in a glass of water and draw a circle along the outer edge of the wrapper so that it's wet all around (this will act as 'glue')
- Fold the wrapper in half and pinch it just in the center with your fingers (without sealing the dumpling completely!). Using your thumb and index finger, start folding pleats, starting from the middle (see picture). Work yourself to one edge, then start in the middle again and work yourself to the other edge. Press each pleat to the back side of the wrapper with your fingers to seal the dumpling. Folded gyoza should be cooked or frozen right away as they can get soggy otherwise.
- Heat oil in a non-stick frying pan over medium heat. Place the gyoza, flat side down, with a little bit of space in between each piece, into the pan. (In rows or in a circular shape). Cook until the bottom of the gyoza is golden brown (ca. 3 min). Add 1/4 Cup of water to the pan and immediately cover with a lid. Let the gyoza steam for 3 min or until most of the water has evaporated. Remove the lid and drizzle 1 tsp sesame oil along the pan. Cook uncovered until gyoza are crisp on the bottom.
- Transfer to a plate and serve with the dipping sauce (= equal parts rice vinegar + soy sauce).
- To freeze the gyoza, transfer them on a tray lined with a baking sheet immediately after folding them. Leave space in between so they don't stick. Put the tray in the freezer. Once the gyoza are frozen, transfer to a freezer bag or Tupperware. When using them later on, DO NOT defrost: cook while frozen as described above and steam for additional 1-2 min.
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