We will introduce a lot of easy recipes perfect for holidays, gatherings, etc., in upcoming blog posts. For all of the recipes we are going to introduce, please adjust the quantity of ingredients according to the number of people that are going to eat.
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Boiled Gyoza Dumplings
Gyoza Dumplings are the classic Japanese dish that you can make with children. Everyone can wrap them together. We introduced a recipe for yaki-gyoza pan-fried dumplings a few weeks ago, and this time we will introduce a recipe for sui-gyoza boiled dumplings, which can be prepared and cleaned easily without using oil. Because they are cooked by boiling, they are not greasy and you can eat more of them. Since these gyoza are served with sauce, the filling is simple. The nira chives add a lot of flavor even without garlic or ginger. (Nira chives are currently available with seedlings at our store.)
Ingredients (2 servings):
15-16 gyoza dumpling skins
5.3 oz./150 g ground pork
1/3 bunch of nira chives
*1 tbsp of cooking sake
*2/3 tsp of soy sauce
*2/3 tsp of sesame oil
*A pinch of salt and pepper
*1/2 tbsp of katakuriko potato starch
<Sauce>
4"/10 cm of konegi green onions (seedlings available at the store)
2 tsp of ground sesame seeds
3 tbsp of ponzu
Layu chili oil to your liking
We offer frozen beef and pork, including ground pork.
Directions:
1. Chop the nira chives and konegi green onions.
2. Mix the ground pork and all the condiments starting with an * and knead thoroughly until it gets sticky.
3. Add chopped nira chives and mix.
4. Put what you made in step 2 on gyoza dumpling skins and fold them in half, Put some water on the surface of the gyoza dumpling skin with your finger and fold the two ends together in front of each other and close tightly.
5. Place the gyoza dumplings in boiling water and boil for about 4 minutes, then drain in a colander.
6. Place them on a plate.
7. Mix all the ingredients for the sauce. Pour the sauce over the dumplings and serve!
Tip:
You can also just fold the gyoza dumplings in two in step 4. Just make sure to close tightly to prevent juice from coming out.
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Udon Noodle Gyoza Dumplings
These Udon Noodle Gyoza Dumplings can be made on the griddle without even using gyoza dumpling skins. They are also easy to prepare and clean up, yet delicious. The texture and taste are so addictive that even children will eat them in droves. For adults, they also go well with beer. Be careful not to eat too much. It is fun to eat around the griddle with your family and friends.
Ingredients (4 servings):
2 servings of udon noodles (defrosted)
14 oz./400 g of ground pork
2 bunches of nira chives
3.5 oz./100 g of bunashimeji beech mushrooms (or other kinds)
4 eggs
4 tsp of garlic tube/paste
2 tsp of salt and pepper
3 tbsp of sesame oil
<Sauce>
Ponzu to your liking
Layu chili oil to your liking
Shichimi pepper to your liking
Yuzu pepper to your liking
Frozen Sanuki Udon Noodles
Organic Bunashimeji Beech Mushrooms
Directions:
1. Cut udon noodles into 0.4"/1 cm pieces. Grate the garlic.
2. Roughly chop nira chives and bunashimeji beech mushrooms. You can use a food processor or a blender.
3. Mix what you prepared in step 1 and 2 and ground pork in a bowl.
4. Add salt and pepper and sesame oil to what you made in step 3 and mix well.
5. Crack in all the eggs and mix well.
6. Heat up a griddle to medium heat and spread the mixture to a size of about 2"/5 cm and a thickness of less than 0.4"/1 cm.
7. When browned on one side, flip over, reduce heat to low and cover with a lid. When cooked through, the dish is ready to serve.
8. Prepare the sauce and it is ready.
Tips:
When you put on the griddle, use two spoons to shape the dough evenly and neatly.
During baking, press down with a spatula as needed to make it thinner for easier eating.
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There is a lot of food items, housewares, stationery, and gifts available at the store and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup! Happy shopping. :)
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