RESEP GYOZA PANGGANG / KUO-TIEH PANGGANG, MAKANAN TRADISI KELUARGA GW! #DAPURRUTIN EP 0.4
RESEP KUOTIE / GYOZA PANGGANG [AYAM UDANG] HALAL RASA NON HALAL
BAKED GYOZA / KUO-TIEH RECIPE, MY FAMILY'S TRADITIONAL DISH! #DAPURRUTIN EP. 0.4
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang kol hingga halus.
- Campurkan daging paha ayam giling, udang giling, kol, daun bawang, jahe parut, dan bawang putih parut.
- Tambahkan kecap asin, gula, garam, air, minyak, dan minyak wijen ke dalam isian, lalu aduk hingga rata.
- Taruh sekitar 1 sendok teh isian pada kulit pangsit. Basahi tepinya dengan air, lipat, dan rekatkan hingga tertutup. Ulangi sampai isian habis.
- Campurkan cabai merah, bawang putih, garam, gula, cuka, dan air untuk saus cocolan, lalu masak sausnya.
- Panaskan wajan dengan minyak, tata gyoza, lalu masak sampai bagian bawahnya berubah warna dan mulai renyah.
- Tuangkan air ke dalam wajan, lalu kukus gyoza sampai isiannya matang dan kulitnya lembut sementara bagian bawahnya tetap renyah.
Ingredients
Dipping sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely chop the cabbage.
- Combine the ground chicken thigh, ground shrimp, cabbage, scallions, grated ginger, and grated garlic.
- Add the soy sauce, sugar, salt, water, oil, and sesame oil to the filling, then mix evenly.
- Place about 1 teaspoon of filling on a wonton wrapper. Moisten the edge with water, fold, and seal it closed. Repeat with the remaining filling.
- Combine the red chilies, garlic, salt, sugar, vinegar, and water for the dipping sauce, then cook the sauce.
- Heat an oiled pan, arrange the gyoza in it, then cook until the bottoms change color and begin to crisp.
- Pour water into the pan, then steam the gyoza until the filling is cooked and the wrappers are tender while the bottoms remain crisp.
Cook Mode
RESEP KUOTIE / GYOZA PANGGANG [AYAM UDANG] HALAL RASA NON HALAL
BAKED GYOZA / KUO-TIEH RECIPE, MY FAMILY'S TRADITIONAL DISH! #DAPURRUTIN EP. 0.4
RESEP GYOZA PANGGANG / KUO-TIEH PANGGANG, MAKANAN TRADISI KELUARGA GW! #DAPURRUTIN EP 0.4
RESEP GYOZA PANGGANG / KUO-TIEH PANGGANG, MAKANAN TRADISI KELUARGA GW! #DAPURRUTIN EP 0.4
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cincang kol hingga halus.
- Campurkan daging paha ayam giling, udang giling, kol, daun bawang, jahe parut, dan bawang putih parut.
- Tambahkan kecap asin, gula, garam, air, minyak, dan minyak wijen ke dalam isian, lalu aduk hingga rata.
- Taruh sekitar 1 sendok teh isian pada kulit pangsit. Basahi tepinya dengan air, lipat, dan rekatkan hingga tertutup. Ulangi sampai isian habis.
- Campurkan cabai merah, bawang putih, garam, gula, cuka, dan air untuk saus cocolan, lalu masak sausnya.
- Panaskan wajan dengan minyak, tata gyoza, lalu masak sampai bagian bawahnya berubah warna dan mulai renyah.
- Tuangkan air ke dalam wajan, lalu kukus gyoza sampai isiannya matang dan kulitnya lembut sementara bagian bawahnya tetap renyah.
Ingredients
Dipping sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Finely chop the cabbage.
- Combine the ground chicken thigh, ground shrimp, cabbage, scallions, grated ginger, and grated garlic.
- Add the soy sauce, sugar, salt, water, oil, and sesame oil to the filling, then mix evenly.
- Place about 1 teaspoon of filling on a wonton wrapper. Moisten the edge with water, fold, and seal it closed. Repeat with the remaining filling.
- Combine the red chilies, garlic, salt, sugar, vinegar, and water for the dipping sauce, then cook the sauce.
- Heat an oiled pan, arrange the gyoza in it, then cook until the bottoms change color and begin to crisp.
- Pour water into the pan, then steam the gyoza until the filling is cooked and the wrappers are tender while the bottoms remain crisp.
Cook Notes
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