How to Make Chinese Chive and Egg Gyoza (A Chinese Home Recipe) in 33 Minutes for Family

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chinese chive and egg gyoza (a chinese home recipe). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chinese Chive and Egg Gyoza (A Chinese Home Recipe) is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chinese Chive and Egg Gyoza (A Chinese Home Recipe) is something that I have loved my whole life. They’re nice and they look fantastic.

Chinese Chives -My mom adds Chinese chives (Nira in Japanese) to her gyoza, but I usually skip the chives as my children don't like the strong its strong taste. Instead, I add more green onions to the filling. Aromatics -Garlic is commonly used in Japanese gyoza.

To get started with this recipe, we have to prepare a few components. You can have chinese chive and egg gyoza (a chinese home recipe) using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chinese Chive and Egg Gyoza (A Chinese Home Recipe):

1. Make ready 300 grams Flour
2. Get 170 ml Hot water
3. Prepare 200 grams Chinese chives
4. Get 3 Eggs
5. Make ready 25 grams Opossum shrimp
6. Take 1/2 tsp Sichuan pepper (powdered)
7. Take 1/2 tsp Salt
8. Take 4 tbsp Oil
9. Prepare Soy sauce : Vinegar =1:1
10. Take 1 Spicy pepper

Dumplings are traditionally eaten on Chinese New Year because they resemble golden ingots used in ancient times. ✨ FOLLOW ME ✨ Subscribe to my channel. Jiaozi (Chinese: 餃子; [tɕjàu.tsɨ] ( listen)) are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major dishes eaten during the Following the Second World War, Japanese soldiers who returned from northeastern China brought home gyōza recipes. Though Chinese chives resemble the more recognizable chives used as herbs, the former are substantial and leafy, which places them squarely in the vegetable rather than the garnish camp.

Steps to make Chinese Chive and Egg Gyoza (A Chinese Home Recipe):

1. Put the flour into a bowl, pour in hot water, and lightly stir together with cooking chopsticks to let it blend together.
2. Crack the eggs into a bowl while the flour is settling, and mix in salt, and make scrambled eggs in a frying pan.
3. Combine the scrambled eggs, minced Chinese chives, and opossum shrimp together in a bowl. Add in the Sichuan pepper, salt, and oil, and mix. The filling is now ready.
4. Knead the flour, gather it up into one lump, knead until it is as soft as an earlobe, and stretch it out into one stick.
5. Cut the dough into adequate-sized pieces with a knife, and roll out into a flat circle.
6. Pack in the filling. (These gyoza are made without ridges, so pack in lots of filling).
7. Add oil and water to a frying pan, line up the gyoza, cover with a lid, and turn on the heat.
8. Flip them over once they have turned a crispy golden brown, add just a little water, and cover with a lid once again. They are ready to eat once they cook through. Enjoy them with dipping sauce.

Garlicky in flavor and juicy and crisp in texture, jiu cai are commonly stir-fried or added to dumplings. Chinese Chive Pockets are a kind of omelette-dumpling hybrid that's massively popular in the northern part of China. Made predominantly from eggs, green chives, flour, and dried shrimp, they have a crispy golden outer layer and a tender filling. It's a beautiful combination of distinct textures and flavors. Fragrant Chinese chives scrambled together with pillowy curds of savory egg, Niratama is a Chinese-Japanese classic that is both easy and delicious.

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