Food recipes
Orange Ponzu Sauce
Orange Ponzu Sauce
Ingredients:
¼ cup reduced-sodium soy sauce
3 tablespoons rice wine vinegar
1 teaspoon freshly grated orange zest
1 teaspoon sugar (optional)
Directions:
TO MAKE THE GYOZA
1 In a large mixing bowl, add the cabbage, shiitake mushrooms, onions, garlic, ginger,
and sesame seeds. Toss well to combine. Mix the soy sauce, roasted sesame oil, and
sugar together and add all at once. Stir until well combined. Fold in the panko.*
2 To assemble the gyoza, dust your work surface with some flour. Place a small bowl
of water next to your work area. Set out 10 wrappers on the floured area and place 2
teaspoons of gyoza filling in the center of each.
3 Use your fingers to moisten the edges of 1 wrapper with water, and then fold the
wrapper over the filling (as if you were making a turnover) and press the edges
together. Use your index finger and thumb to pinch the edges so that they have a cute
ruffled look (like the edge of a piecrust). Set aside and repeat with the rest of the
filling and wrappers.
4 To cook the gyoza, heat the oil in a large skillet over medium heat for 1 to 2 minutes.
Place 10 gyoza or so in the skillet with a bit of elbow room in between. Cover with
a lid. Cook for approximately 3 to 4 minutes on one side, or until golden brown.
5 When the gyoza are finished, turn off the heat, pour the excess oil from the pan into a
bowl, and set it aside for the next batch. Remove the lid and carefully place a large
plate over the skillet (the plate should be larger than the skillet). Flip the pan over—
the gyoza should effortlessly fall from the pan to the plate, revealing their gorgeous,
golden brown skins. Gyoza taste best when hot, so serve immediately with the
Orange Ponzu Sauce as you cook up the next batch. Add more oil as needed for each
batch. Wipe out the skillet between batches, if necessary.
TO MAKE THE ORANGE PONZU SAUCE
While the gyoza cook, make the Orange Ponzu Sauce. Whisk the soy sauce and
rice wine vinegar together in a small dish. Add the orange zest and sugar, if
desired. Serve alongside the gyoza, as a dipping sauce.
Ingredients:
¼ cup reduced-sodium soy sauce
3 tablespoons rice wine vinegar
1 teaspoon freshly grated orange zest
1 teaspoon sugar (optional)
Directions:
TO MAKE THE GYOZA
1 In a large mixing bowl, add the cabbage, shiitake mushrooms, onions, garlic, ginger,
and sesame seeds. Toss well to combine. Mix the soy sauce, roasted sesame oil, and
sugar together and add all at once. Stir until well combined. Fold in the panko.*
2 To assemble the gyoza, dust your work surface with some flour. Place a small bowl
of water next to your work area. Set out 10 wrappers on the floured area and place 2
teaspoons of gyoza filling in the center of each.
3 Use your fingers to moisten the edges of 1 wrapper with water, and then fold the
wrapper over the filling (as if you were making a turnover) and press the edges
together. Use your index finger and thumb to pinch the edges so that they have a cute
ruffled look (like the edge of a piecrust). Set aside and repeat with the rest of the
filling and wrappers.
4 To cook the gyoza, heat the oil in a large skillet over medium heat for 1 to 2 minutes.
Place 10 gyoza or so in the skillet with a bit of elbow room in between. Cover with
a lid. Cook for approximately 3 to 4 minutes on one side, or until golden brown.
5 When the gyoza are finished, turn off the heat, pour the excess oil from the pan into a
bowl, and set it aside for the next batch. Remove the lid and carefully place a large
plate over the skillet (the plate should be larger than the skillet). Flip the pan over—
the gyoza should effortlessly fall from the pan to the plate, revealing their gorgeous,
golden brown skins. Gyoza taste best when hot, so serve immediately with the
Orange Ponzu Sauce as you cook up the next batch. Add more oil as needed for each
batch. Wipe out the skillet between batches, if necessary.
TO MAKE THE ORANGE PONZU SAUCE
While the gyoza cook, make the Orange Ponzu Sauce. Whisk the soy sauce and
rice wine vinegar together in a small dish. Add the orange zest and sugar, if
desired. Serve alongside the gyoza, as a dipping sauce.
Printed from https://recipe.bluelayer.org/recipe/65615/orange-ponzu-sauce