Easy Recipe Fried Gyoza Ham Sui Gok with Mochiko Glutinous Rice Flour Most Delicious

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20 ingredients, 12 steps, cooking Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

Good Evening my mother, at this time you get present recipe Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour with 20 ingredients and 12 steps. Next this is how to cook, please pay attention carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 12 stages of easy cooking Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour.

Ingredients all Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

1. Prepare : Gyoza Filling:.
2. You need 125 grams : Frozen peeled shrimp (use them frozen).
3. Prepare 50 grams : Thinely sliced pork.
4. You need 1/2 : Cooked and chopped bamboo shoots.
5. It’s 1 1/2 : Shiitake (medium sized).
6. It’s 1 tbsp : Sake.
7. Prepare 1 tbsp : Soy sauce.
8. Prepare 1/2 tbsp : Oyster sauce.
9. Prepare 1 dash : Salt.
10. You need 1 dash : Umami seasoning.
11. You need 1 dash : Vegetable oil (for frying).
12. You need : For the dough:.
13. Prepare 30 grams : Katakuriko.
14. You need 50 ml : Boiling water.
15. It’s 150 grams : Mochiko.
16. It’s 60 grams : Sugar (granulated).
17. You need 100 ml : Water.
18. You need 35 grams : Lard.
19. Prepare : Addition to the oil for deep frying.
20. It’s 1 dash : Sesame oil.

If all material requirements Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Step by Step Cooking Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour

1. Chop all the ingredients roughly, add the seasoning, stir-fry and set aside to cool. Use only a small amount of oil when stir-frying.
   
2. Gradually add in 50 ml of boiling water to the katakuriko and mix well with a whisk. There will be some flour left unmixed but you don't have to worry about it.
   
3. When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
   
4. Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
   
5. Keep adding water until the dough is soft like earlobes. You may have water left at the end or may need to add some more to get the softness.
   
6. Combine the katakuriko dough to the mochiko dough and knead well.
   
7. When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
   
8. Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
   
9. The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
   
10. To add flavor, add the sesame oil to the frying oil and heat it up to 160℃. Slowly deep fry on both sides until they are golden brown.
    
11. The mochiko dough will expand and may tear but it will close and the slit will disappear.
    
12. Remove once they are golden brown and place them on a rack to drain off the oil. Transfer to a serving dish and it's done!
    
13. Finish and Enjoy.

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