Ama-Japanese shrimp gyoza, awaziwa nangokuthi ama-potstickers noma amadombolo, iyinhlavu enomnandi egcwele imifino nemifino kanye ne-pan ethosiwe ekupheleleni. Ijwayele ukukhonzwa nge-soy sauce, noma i-sauce ye-citrus e-citrus efana ne-Ponzu sauce.
I-Gyoza ivame ukukhonzwa njengenkambo enkulu ekudleni komndeni, noma "okazu." Kuyinto futhi ethandekayo dish dish noma appetizer ezitolo ramen noodle, kanye nezinye izakaya (Japanese style tapas zokudlela).
Esinye isitayela esithandwayo se-gyoza sihlanganisa umhlabathi wengulube ukugcwalisa, ingxube yenkomo yenkomo yomhlaba, ingulube yenkukhu gyoza, noma yonke i-gyoza yemifino. Le recipe ye-shrimp gyoza ilula kakhulu uma kuqhathaniswa nezinye zezilwane zasemdolobheni ezengeziwe.
Isihloko Esihlelwe nguJudy Ung
Okuzokwenza
- 1/4 lb. iklabishi (noma i-hakusai, i-chinese ye-nappa iklabishi, iqoshiwe)
- 2/3 lb. imfucumfucu eluhlaza ephakathi (isithengisiwe futhi isuswa)
- 1 Tbsp. u-anyanisi oluhlaza (oqoshiwe)
- 2 tsp. i-ginger esisha (igwetshiwe)
- 2 tsp. ngenxa
- 1 tsp. usawoti
- 1 tsp. amafutha esesame
- 2 tsp. katakuriko (corn noma amazambane isitashi)
- 20 kuya ku-24 gyoza wrappers
- 1 kuya ku-2 Tbsp. i-canola amafutha (ukucheka)
- I-Ponzu sauce (umhluzi we-citrus we-citrus we-citrus) noma uhlanganise isilinganiso esingu-1: 1 se-soy sauce ku-rice uviniga)
- Ukuhlobisa okukhethwa kukho: Isinaphi esishisayo saseJapane (karashi)
- Ukuhlobisa okukhethwa kukho: Shichimi togarashi (i-Japanese-spice chili powder)
Indlela Yokwenza
- Bese ubilise amaqabunga e-nappa eklabheni bese uvula. Makupholile. Cindezela amaqabunga eklabishi ukuze ususe amanzi angaphezulu. Chop le iklabishi nendawo endaweni yokudla.
- Hamba uqede isikhalazo, ususe imfucumfucu bese uyifaka esitsheni neklabishi.
- Engeza u-anyanisi oluhlaza oqoshiwe ne-ginger osikiwe ngaphakathi esitsheni bese uhlanganise iklabishi, imfucumfucu kanye nezithako kahle.
- Isizini ngenxa yalokho, usawoti, namafutha esesame. Engeza katakuriko (corn noma amazambane isitashi) futhi uhlanganise kahle. Hlanganisa ingxube ngezandla zakho uma kudingeka.
- Thatha i-gyoza wrapper bese ufaka i-spoonful encane yokugcwalisa (mayelana ne-1 isipuni esisongayo) phakathi kwe-wrapper.
- Beka amanzi emaphethelweni we-wrapper ngokufaka umunwe wakho esitsheni esincane samanzi.
- Gweba ingxenye engaphezulu kwesigamu se-wrapper ukuze wenze i-semicircle, ukuqoqa uhlangothi lwangaphambili lwe-wrapper nokubeka uphawu phezulu.
- Phinda inqubo yokwenza amadokhumenti amaningi we-gyoza kuze kusetshenziswe konke ukugcwaliswa.
- Ukushisa amafutha e-canola esikhwameni esikhulu phezu kokushisa okukhulu. Faka i-gyoza endaweni ye-skillet futhi ufune ukuncibilikisa lapho ama-gyoza eba nsundu futhi epholile. Yehlisa ukushisa kuya phansi.
- Thepha 1/4 indebe yamanzi ku-skillet kanye nesembozo. Geza igyoza ekushiseni okuphansi kuze kube yilapho amanzi esekho.
- Khonza i-gyoza nge-sauce yokutshela ohlangothini.
- Ukuze uthole isobho, sebenzisa i-Ponzu (i-citrus soy sauce) ebhodini, noma uzenze ngokwakho ngokuxuba isilinganiso esingu-1: 1 sosizi soyy i-rice uviniga.
- Ukuhlobisa, engeza i-karashi (isardard yaseJapane eshisayo) ku-sauce yase-citrus e-citrus uma ungathanda.
- Ngaphandle kwalokho sebenzisa i-shichimi togarshi (i-Japanese 7-chili spice powder) ukuhlobisa i-cintrus soy sauce.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 1254 |
| Inani lamafutha | 56 g |
| I-Fat egcwele | 20 g |
| I-Fat Unsaturated | 13 g |
| I-cholesterol | 342 mg |
| I-sodium | 5,082 mg |
| Ama-carbohydrate | 41 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 143 g |