Only 5 ingredients 👍 Saltiness of Umeboshi (pickled plums) and flavor of Aojiso (Japanese perilla leaves) are simple, refreshing, yet delicious 😋 Use ground chicken to make it healthy but any meat will do!!!
How to Make Gyoza Wrappers (Gyoza Skins from Scratch Recipe):
https://youtu.be/K5buvP6xmTQ
Other Gyoza Recipes:
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5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi Recipe)
Difficulty: Easy
Time: 30min
Number of servings: 25 pieces using 3inch Gyoza wrappers
Ingredients:
200g (7oz.) ground chicken *thigh/breast any portion is ok
100g (3.5oz.) minced onion
4 1-inch Umeboshi (pickled plums)
13 Shiso leaves (perilla leaves)
25 (3inch) Gyoza wrappers
Directions:
1. Wash Shiso leaves and drain well. Cut in half.
2. Remove seeds from Umeboshi and chop.
3. Mix ground chicken, minced onion, and chopped Umeboshi. Divide it into 25 portions.
4. Place Shiso leaf on a Gyoza wrapper. Place the filling on the Shiso leaf then roll. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
5. Heat cooking oil if you are NOT using a non-stick pan. Cook on high heat until the bottoms become brown.
6. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.
7. Serve with ponzu sauce or dressing if you like.
I used my favorite Matsuno Ponzu Sauce to eat. Any dipping sauce is optional.
http://www.matsunoshouyu.co.jp/shopping/products/detail.php?product_id=29
↓レシピ(日本語)
https://cooklabo.blogspot.com/2020/06/ume-shiso-chicken-gyoza.html
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how to eat umeboshi plums 在 ochikeron Youtube 的最佳貼文
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Beni Shōga (Red Pickled Ginger) is a type of Tsukemono (Japanese pickles) that have been pickled in Akaumezu (red plum vinegar), the brine produced when making Umeboshi (pickled plums). The red color is derived from Akajiso (red Shiso leaves).
It is usually served with Yakisoba, Takoyaki, or Okonomiyaki.
Do you like it?! I received many requests for this recipe.
With this recipe, you can eat it in 6 hours, keep in the fridge good for about 3 days.
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Beni Shōga (Red Pickled Ginger)
Difficulty: Super Easy
Time: 6hrs
Number of Servings: N/A
Ingredients:
100g (7oz.) ginger
50ml Akaumezu (red plum vinegar)
Directions:
1. Pour some hot water in a glass cup to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat.
2. Peel and cut the ginger into thin strips.
3. Boil for 2-3 minutes to remove the bitter taste. Leave to cool, then drain well using paper towels. *you can drink or use the broth if you like.
4. Place Akaumezu and the ginger slices in the disinfected cup. You can eat it after 6 hours.
* You can keep in the fridge good for about 3 days.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2017/06/blog-post_24.html
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