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You in all probability already find out about udon, thick and springy noodles constructed from wheat flour. You additionally doubtless know gyoza, dumplings often full of floor meat and greens. However have you ever heard of udon gyoza?
In in the present day’s Japanese Recipe Journey, I’ll present you find out how to mix each for udon gyoza— crispy on the skin, gentle on the within and extremely addictive. They’re a delicacy in Takatsuki, Osaka, and after our straightforward recipe, you’ll be whipping them up in a snap.
Components
Use your noodle. Photograph: Cassandra Lord
This makes about 20 udon gyoza. When selecting your udon, it’s best to purchase refrigerated. If shopping for frozen, defrost earlier than use. I’d not advocate dried udon, because it received’t have the identical chewy texture.
For the udon gyoza
- 250 grams of floor beef
- 10 spring onions
- 2 garlic cloves
- 1 inch of ginger
- 2 tablespoons of soy sauce
- 2 tablespoons of potato starch
- 1 tablespoon of sesame oil
- A pinch of sugar
- 1.5 teaspoons of freshly floor black pepper
- 2 eggs
- 540 grams of udon noodles
For the dipping sauce
- 1 teaspoon of rice vinegar
- 3 teaspoons of soy sauce
Instructions
Click on right here to learn extra.
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https://gaijinpot.com/
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