Hakata-Style Gyoza Made with Yakisoba

Source : First Prepare The Gyoza Ingredients Break Up The Maru-chan Yakisoba Noodles And Chop Into Small Pieces Place The Yakisoba Noodles And Ingredients Mark...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : June 26, 2021

Step:

  1. First, prepare the gyoza ingredients. Break up the Maru-chan yakisoba noodles and chop into small pieces.

    Hakata-Style Gyoza Made with Yakisoba recipe step 1 photo
  2. Place the yakisoba noodles and ingredients marked with in a bowl, add the noodle flavoring, and mix well. Add the chives and mix again.

    Hakata-Style Gyoza Made with Yakisoba recipe step 2 photo
  3. Wrap the gyoza filling in the skins. Moisten the skins with water (not included in the ingredients) and close the gyoza firmly.

    Hakata-Style Gyoza Made with Yakisoba recipe step 3 photo
  4. Simmer the 700 ml of water and all of the soup ingredients in a large frying pan.

    Hakata-Style Gyoza Made with Yakisoba recipe step 4 photo
  5. Once the soup has reached a gentle boil, add the gyoza carefully and cook on low heat for about 5 minutes.

    Hakata-Style Gyoza Made with Yakisoba recipe step 5 photo
  6. After about 5 minutes, the gyoza will expand a little. Once they have, add the chopped leek and cook for another 2 minutes or so.

    Hakata-Style Gyoza Made with Yakisoba recipe step 6 photo
  7. After 2 minutes, turn off the heat and serve up the gyoza in a bowl of your choosing. Serve them up with the sauce on the side.

    Hakata-Style Gyoza Made with Yakisoba recipe step 7 photo
  8. This is the yakisoba I used this time.

    Hakata-Style Gyoza Made with Yakisoba recipe step 8 photo
  9. The gyoza are also delicious when they're fried.

    Hakata-Style Gyoza Made with Yakisoba recipe step 9 photo

Ingredients

  1. Gyoza
  2. 1 packages Maru-chan salt-flavored yakisoba
  3. 90 grams ○ Ground pork
  4. 1/3 stalk ○ Finely chopped leek
  5. 1 tsp ○ Grated ginger
  6. 1 tsp ○ Grated garlic
  7. 2 tsp ○ Sake
  8. 1/3 stalk Finely chopped Chinese chives
  9. 26 Gyoza skins
  10. For the soup
  11. 2 tsp Chicken stock granules
  12. 1 tsp Shiro-dashi
  13. 1/2 tsp Soy sauce
  14. 700 ml Water
  15. 2/3 stalk Japanese leek cut into small pieces
  16. For the sauce:
  17. 1 Soy sauce
  18. 1 Yuzu pepper paste

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