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@meminreview19: #CapCut #xuhuong #tiktok #dailyvlog #review #maygiatmini

Mẹ Khanh của Min
Mẹ Khanh của Min
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Wednesday 15 May 2024 12:26:57 GMT
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Ingredients: 🥟Gyozas dough (or you can buy gyoza wrappers directly in an Asian grocery store) * 250 grams white flour * 160 grams water * 3 grams salt 🥟Stuffing * 1 onion, chive and coriander stalks * 2 cloves garlic * 1 chili pepper * 3 carrots * 2 leeks * 200g small shrimps * Salt, pepper, chili powder, paprika 🥟Soy sauce vinegar * 1 tbsp. soy sauce * 1 tsp sesame oil * 1 tsp. rice vinegar * sesame seeds Steps: 1. Start by mixing the ingredients for the gyoza dough in a food processor or by hand, and knead until you get a homogeneous ball. Set aside at room temperature. 2. Chop the garlic, onion, chilli, chives and coriander. 3. Finely chop the leeks and carrots. Boil in a saucepan with a vegetable stock cube for 10 minutes. 4. Meanwhile, heat a tablespoon of olive oil in a frying pan, sauté the garlic for 1 minute and then cook the prawns. After 5 minutes, remove any water and continue cooking for a further 7 minutes to ensure they are cooked through. Set aside. 5. Fry the onion, chilli, spring onion and coriander for about 3-4 minutes in a pan. 6. Add the carrots and leeks (without the water) and sauté for a further 7 minutes. Add salt, pepper, chillies and paprika. 7. Transfer the stuffing to a bowl and leave to cool. 8. Meanwhile, roll out your gyoza dough fairly thinly with a rolling pin (about 2 mm thick ideally). I added some maïzena which really helped me roll out the dough. 9. Using a cookie cutter (or a glass), cut out disks about 9-10 cm in diameter. Cover with a little bit of maïzena on both sides so they don’t stick. 10. Place 1 teaspoon of filling in each disk. 11. Close the ravioli in a half-moon shape, sealing the ends. Press the edge between your thumb and forefinger to make folds. Repeat with remaining discs. (Or use a small machine like me hehehehe). 12. Heat a frying pan over high heat with a tablespoon of olive oil (or sesame oil, if you prefer). 13. Grill the gyozas on one side (the flat side) for about 2 minutes. 14. Moisten the gyozas with water (there should be about 1-1.5 cm of water in the bottom of the pan - about 60ml), cover and simmer for about 7 minutes. 15. When the water is absorbed, grill for a further 1-2 minutes, switching sides. 16. In a small bowl, mix all sauce ingredients. 17. Serve gyozas with the sauce, top with sesame seeds and chives. And now you know! #whatsfordinner #healthyrecipe #easydinnerideas #whatieatinaday
Ingredients: 🥟Gyozas dough (or you can buy gyoza wrappers directly in an Asian grocery store) * 250 grams white flour * 160 grams water * 3 grams salt 🥟Stuffing * 1 onion, chive and coriander stalks * 2 cloves garlic * 1 chili pepper * 3 carrots * 2 leeks * 200g small shrimps * Salt, pepper, chili powder, paprika 🥟Soy sauce vinegar * 1 tbsp. soy sauce * 1 tsp sesame oil * 1 tsp. rice vinegar * sesame seeds Steps: 1. Start by mixing the ingredients for the gyoza dough in a food processor or by hand, and knead until you get a homogeneous ball. Set aside at room temperature. 2. Chop the garlic, onion, chilli, chives and coriander. 3. Finely chop the leeks and carrots. Boil in a saucepan with a vegetable stock cube for 10 minutes. 4. Meanwhile, heat a tablespoon of olive oil in a frying pan, sauté the garlic for 1 minute and then cook the prawns. After 5 minutes, remove any water and continue cooking for a further 7 minutes to ensure they are cooked through. Set aside. 5. Fry the onion, chilli, spring onion and coriander for about 3-4 minutes in a pan. 6. Add the carrots and leeks (without the water) and sauté for a further 7 minutes. Add salt, pepper, chillies and paprika. 7. Transfer the stuffing to a bowl and leave to cool. 8. Meanwhile, roll out your gyoza dough fairly thinly with a rolling pin (about 2 mm thick ideally). I added some maïzena which really helped me roll out the dough. 9. Using a cookie cutter (or a glass), cut out disks about 9-10 cm in diameter. Cover with a little bit of maïzena on both sides so they don’t stick. 10. Place 1 teaspoon of filling in each disk. 11. Close the ravioli in a half-moon shape, sealing the ends. Press the edge between your thumb and forefinger to make folds. Repeat with remaining discs. (Or use a small machine like me hehehehe). 12. Heat a frying pan over high heat with a tablespoon of olive oil (or sesame oil, if you prefer). 13. Grill the gyozas on one side (the flat side) for about 2 minutes. 14. Moisten the gyozas with water (there should be about 1-1.5 cm of water in the bottom of the pan - about 60ml), cover and simmer for about 7 minutes. 15. When the water is absorbed, grill for a further 1-2 minutes, switching sides. 16. In a small bowl, mix all sauce ingredients. 17. Serve gyozas with the sauce, top with sesame seeds and chives. And now you know! #whatsfordinner #healthyrecipe #easydinnerideas #whatieatinaday
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#brian #is #cool #tiktokdonttakethisdown
Porque me gustarán chaparritos (8#fakebodyy⚠️
Porque me gustarán chaparritos (8#fakebodyy⚠️

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