Saturday, November 27th, 2010
This is the conclusion recipe for BAM 35 but I'm also going to post 2 other easy ways to prepare sui-gyoza. I decided that I wanted to post some more recipes that are quick and easy so I came up with this one. Sui-gyoza themselves take time to make but if you have leftovers, suddenly it takes no time at all. I made this with my leftover frozen sui-gyoza which makes this recipe a cinch.
Ingredients (2 servings)
4 cups water
2 tsp. chicken bouillon
160 grams of
hakusai/nappa cabbage
1 tbsp. sake
1.5 tbsp. soy sauce
chopped green onion for garnish
*I know...I'm using chicken bouillon instead of chicken broth but feel free to use the real stuff.
Directions
1) Boil the water and add the bouillon, sake and soy sauce.
2) Add the hakusai and cook for 2-3 minutes. (Don't cook them all the way since the sui-gyoza needs to cook too).
3) Add the frozen or fresh sui-gyoza and cook until they are done. For fresh, they should take about 3-4 minutes and for frozen about 4-5 minutes.
Make sure that they don't stick to the bottom of the pot by stirring them until they float. And that's it! HELLA EASY!
Recently, I've been freezing my gyoza so they don't touch each other like this. It makes them easier to pull them apart without tearing the wrapper.
I used about 160 grams of hakusai/nappa for 2 servings. Make sure you have a little bit of the white part and a little bit of the leafy part.
Boil the water and add the soy sauce, chicken bouillon and sake. Next, add the hakusai/nappa.
Add the sui-gyoza and stir until they float. This helps prevent them from sticking to the bottom of the pot.
All done. Garnish with a little bit of chopped green onions.
