Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, imitation gyoza cookies. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great. A traditional, authentic Japanese Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video showing how to wrap them.
To get started with this particular recipe, we must prepare a few components. You can cook imitation gyoza cookies using 12 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Imitation Gyoza Cookies:
- Prepare 100 grams Unsalted butter
- Prepare 50 grams Powdered sugar
- Make ready 150 grams Cake flour
- Prepare 1 dash Salt and lemon juice
- Take 20 grams Egg white
- Get 25 grams Almond powder
- Take 25 grams Unsalted butter
- Prepare 25 grams Powdered sugar
- Take 1/2 Whole egg
- Get 1/2 tsp each Cinnamon and rum
- Make ready 50 grams each Raisins and walnuts
- Prepare 1 dash Egg white and flour for dusting
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Steps to make Imitation Gyoza Cookies:
- [Preparing the Cookie Dough] Bring butter to room temperature to soften. Add the powdered sugar and egg white in order to mix. Then add salt and lemon juice, and sift in the cake flour. Mix lightly. When the dough comes together, press it into the curves of the bowl to adjust the consistency.
- [Preparing the Almond Cream] Preheat the oven to 150℃. Spread and flatten out the almond powder on a baking tray, and dry-roast in the oven for 10 minutes. Mix the softened butter with powdered sugar, egg, and the cooled down almond powder in order. Mix with each addition.
- Add the finely chopped raisins and walnuts into the almond cream from Step 2.
- Now you're done with the 'skin' and the 'filling.' Let them chill in the fridge.
- Dust the cookie dough as you roll it out into 2-3 mm thickness. Cut it out using a cookie cutter.
- Place a decent amount of the almond cream onto the 'gyoza skin' dough. Wet the tip of your finger to dampen the edges of the skin as the glue. Wrap the filling up - you'll be able to do this perfectly if you're good at making gyoza!
- Done. Chill in the fridge until they feel firm (about 30 minutes).
- Brush on the egg whites for the egg wash. Align them onto a baking tray lined with parchment paper.
- Bake for 20 minutes in 150℃ oven. Don't let them brown since you'd want a whiter result.
- Finished.
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