How To make Easy Cheese and Shrimp Gyozas (East/West)
1/2 lb Medium shrimp (41 to 40 per
-pound) shelled and deveined 1 1/2 ts Salt
1 ts Finely minced ginger or
-ginger juice 2 ts Dry sherry or rice wine
1 ts Cornstarch
5 Fresh water chestnuts,
-finely chopped 2 Green onions, chopped
1 1/2 tb Chopped fresh coriander
2 Chinese sausages, finely
-chopped 1 1/4 c Grated Monterey Jack cheese
-(about 5 ounces) 1 pk Round siu mai wrappers or
-won ton wrappers LIME CREAM SAUCE (see note) 1 tb Oil
2/3 c Chicken stock
1 1/2 c Heavy cream
1 tb Lime juice
Salt and white pepper to taste Sprigs of fresh coriander Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes. Rinse thoroughly, drain and pat dry. Finely chop shrimp and put them in a mixing bowl. Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly. If you are using won ton wrappers, trim the corner to make a circle. Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. Pinch the edges together to seal. Set on a baking sheet; cover with a towel. Repeat with remaining filling and wrappers. To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat. Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. Turn the gyozas over to brown other side, about 1 minute longer. Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm. Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. Stir in lime juice. Season with salt and pepper. To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each. Garnish with fresh coriander springs. Note: There is enough filling to make 4 dozen gyozas. The amount of sauce indicated above is enough for 12 gyozas. If you want to make more, multiple the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning. Makes 4 dozen gyozas. Serves 16.
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How to Make Okonomiyaki with Ivan Orkin | Dear Test Kitchen
This week on “Dear Test Kitchen,” Ivan Orkin joins Josh to make two different versions of okonomiyaki, a Japanese savory pancake stuffed with, in Ivan’s words, “cabbage and a multitude of other ingredients, such as onion, scallions, pork belly or bacon, seafood, fish cakes, udon, mochi (rice cakes), and/or basically anything else you can think of.” GET THE RECIPE ►►
Looking for a specific section? We've got you covered:
2:02 - A basic okonomiyaki batter
5:02 - How to cook okonomiyaki
7:44 - Popular okonomiyaki toppings
11:24 - Finishing the okonomiyaki
13:22 - Tasting the okonomiyaki
14:29 - An okonomiyaki variation
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【綠在家中GIY食譜】-松露蔬菜燒賣 Veggie Siu Mai Dumplings with Truffle
食譜 Recipe:
材料:
硬豆腐-1 磚
乾冬菇 (浸泡,抹乾,切粒)-5 隻
杏鮑菇 (切粒)-1 條
甘筍 (刨蓉)-½ 條
椰菜 (刨絲)-¼ 個
青豆-適量
杞子-適量
燒賣皮-10 張
調味料:
米酒-2 湯匙
味醂-1 湯匙
生抽-3 湯匙
胡椒粉-適量
麻油-1 茶匙
鹽-適量
松露醬-少許
做法:
第1步
硬豆腐用布包起瀝乾約30分鐘,然後擠出多餘水份。
第2步
椰菜加少許鹽令水份更容易滲出,同樣擠出多餘水份。
第3步
豆腐搗碎,與冬菇、杏鮑菇、甘筍和椰菜放在盆中,加入調味料拌勻。
第4步
燒賣皮包入饀料,以匙羮壓實饀料,上面放上一顆青豆、杞子、松露醬及甘筍蓉,大火蒸6分鐘即成。
Korean Street Food Fried Shrimp!!
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Korean Street Food Fried Shrimp, Saewoo Twigim
Ingredients
10 to 15 Whole 30/40 head on shrimp or 20 to 25 smaller head on shrimp
salt
black pepper
1/2 cup all propose flour
2 eggs
1 1/2 cup panko bread crumbs
1 tsp garlic powder
1 tsp onion powder
1 tsp gochugaru, Korean red pepper flakes
1 tsp turmeric
Frying oil
Tools
Le Creuset Dutch Oven Red
Candy Thermometer
Electronic Knife Sharpener
Cameras
Canon EOS Rebel T5i with 18-135mm STM Lens
Canon EOS 70D with 55-250mm STM Lens
Canon EOS 80D
Canon EF 50mm f/1.8 STM Lens
Panasonic LUMIX GH5 4K Mirrorless Camera with Lecia Vario-Elmarit 12-60mm F2.8-4.0 Lens
Lip Tint
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how to make dimsum dough, restaurant style dumpling skin important flour!! #cheffood
hello friends today I'm gona show you how to make dimsum skin!
recipe here
potato starch _62gm
wheat starch _62gm
normal'water _100gm
then hot water 1 1/2 ladle
MUSIC CREDIT BY
how to make chicken momos
how to make crystal vegetable dumplings,
spinach dumpling how to make
#cheffood #howtomakedisumskin #howtomakedimsumduogh
tags
how to make dimsum skin,
how to make dumpling dough,
how to make dumpling wrapper,
dimsum dough how to make,
how to make crystal dough,
Recipe Wars - Pot Stickers
Want to catch more exclusive behind the scenes videos, hilarious interviews with our hosts, and secret recipes? Join our email list: goo.gl/x2Jp3
Today on recipe wars we took on everyone's dim sum favorite, the pot sticker. Lalita, Judith, and BC re-created recipes by acclaimed chefs Anita Lo, Ming Tsai, and Martin Yan (with Tyler Florence) to find out whose pork dumpling is the most delicious and whose just doesn't hold up.
Today's Recipes can be found here
Ming Tsai --
Anita Lo --
Martin Yan/Tyler Florence --
ABOUT RECIPE WARS
Each week on Recipe Wars, we our expert chefs recreate three famous versions of a signature dish from around the world. Whether it's Martha Stewart's predictably upper-crust rendition of a Spanish Tortilla or Richard Simmons' Cobb Salad, our chefs duke it out and declare one celebrity cook's recipe the victor.
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