We asked Chef Mitsunaka, owner of Nikujuuhachi in Ichinomiya, Aichi Prefecture, to teach us how to make his signature oyster dumplings.
This dish is full of ideas using familiar ingredients and is definitely worth a try!
It's the perfect snack, so please give it a try!
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■Oyster dumplings (serves 3-4) *Makes about 26 dumplings
[Ingredients]
220g oysters for cooking, about 10 shiso leaves, 1 bag (40g) of cashew nuts (black truffle flavor), about 26 dumpling wrappers, 5-6 tablespoons of olive oil
A (1 teaspoon of oyster soy sauce, 1 can of gum syrup *can also use sugar, 1/3 bag of soup (matsutake flavor), 1 tablespoon of commercially available tartar sauce *can also use mayonnaise)
[How to make]
① Wash the oysters in salt water and wipe off the water.
② Add olive oil (1 tablespoon) to a frying pan
Turn on the heat and when it is warm, add the oysters
Lightly fry over medium heat.
③ Transfer to a container
Finely chop with kitchen scissors
Tear the shiso leaves finely with your hands and add
Add A and mix.
Make a slit in the bag of cashew nuts
Crush them and add.
④ Put 1 teaspoon of ③ into the gyoza skin and wrap it up
Place in a frying pan with olive oil (2 tablespoons).
*The key is to let in a little air when wrapping it
⑤ Fry one side of the gyoza over high heat for about 2 minutes, then pour in enough hot water to cover the gyoza
and boil for about 40 seconds.
⑥ Remove the gyoza, discard the hot water from the frying pan, wipe off the water, add olive oil (2-3 tablespoons), and fry one side of the gyoza from ⑤ over high heat for about 2 minutes.
*Adjust the heat to low at the end to prevent burning.
When the edges of the dumplings are nicely browned,
turn off the heat and let them rest for a while.
⑦ Transfer to a serving dish
Cut off any skins that are still attached with scissors.
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