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Use For the bread dough:.
Prepare Cake flour.
Use Bread flour.
Prepare Sugar.
Use Sesame oil.
Provide Dry yeast.
You need to prepare plus Salt.
You need Lukewarm water.
Provide For the gyoza filling:.
You need Minced pork.
You need to prepare Soy sauce with shiso leaves and garlic.
Prepare Sake.
Use Salt.
You need Grated ginger.
Provide Pepper.
Use Sesame oil.
You need to prepare Finely chopped Chinese chives.
Provide Finely chopped green onion or Japanese leek.
You need Chopped bamboo shoots (or lotus root is good too).
Use leaves The shiso leaves from the shiso-garlic soy sauce.
You need The garlic from the shiso-garlic soy sauce.
Use Vegetable oil.

The Best Shiso Recipes on Yummly Ginger Sea Bass With Smoked Basmati Fried Rice, Capellini Pomodoro With Shiso, Chocolate Shiso Ice Cream. Read the Soy sauce for Gyoza? discussion from the Chowhound Home Cooking food community. Crisp, yet soft and chewy, these awesome Shiso Gyozas might become your favorite.

This is Cookpad user Rinrin's "Shiso-garlic soy sauce"..
Mix all the gyoza filling ingredients together, and divide into 8 portions..
Put all the bread dough ingredients in another bowl and mix and knead it together. Form into a ball and leave to rise for 30 minutes. Alternatively, use a bread machine on the dough-kneading setting until the 1st rising is done. Roll the dough out into a 30 cm long rope, and divide into 8 portions. Each portion should weigh about 40 g..
Take the shiso leaves in the soy sauce, and pat them dry with paper towels..
Flatten out piece of dough into an about 10 cm diameter circle. Line each circle with a shiso leaf, top with the gyoza filling from Step 2 as well as some of the garlic in the soy sauce, and wrap it up as you would a gyoza dumpling..
Cover the wrapped rolls with a tightly wrung out moistened kitchen towel, and leave for the 2nd rising for about 20 minutes. You can let the rolls rise in a frying pan or a non-stick pan, and then just start cooking them!.
Put some vegetable oil in a frying pan, and brown the bottoms of the rolls over high heat. Add 80 ml of water and cover with a lid immediately. Steam-cook the rolls (4 minutes for 4 of them). Take the lid off when there's no moisture left in the pan, and keep cooking until the bottoms are crisp and dried out..
These are already well flavored, but you can optionally serve them with more shiso-garlic soy sauce, ra-yu, or Japanese mustard. My family loves these!.
I made 8 pieces this time, but you can make them smaller and pan fry them as you would regular gyoza dumplings!.

A traditional, authentic Japanese Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video showing how to wrap This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe. For the ginger dipping sauce: Combine the soy sauce, vinegar, sesame oil, sugar and ginger in a small bowl and set aside. Working with one wrapper at a time and keeping the rest tightly wrapped, put a wrapper on your work surface and brush the edges with water using your finger or a small pastry brush..garlic, ginger, soy sauce, sesame oil, sake, salt, black pepper, gyoza wrappers, sesame oil, water, flour, dipping sauce, soy sauce, rice vinegar Mix well with your hands. Place a teaspoon of filling in the middle of a dumpling wrapper.

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