Gacanta Japan ee gioza, oo sidoo kale loo yaqaano dhoobada ama bur saliidda, waa dabacad qaboojiye buuxa shiil iyo khudaar iyo lakab la dubay si ay u dhammaystiraan. Caadi ahaan waxaa loo adeegsadaa suugo soy ah, ama suugo subag leh sida Suugo Ponzu.
Gyoza waxaa badanaa loo adeegaa sida koorsada ugu muhiimsan cuntada qoyska, ama "okazu." Sidoo kale waa nooc saxan oo caan ah ama macaamiil ah dukaamada roodhiga ah, iyo sidoo kale qaar ka mid ah izakaya (makhaayadaha quraaradaha ee Japanese Japanese).
Qaababka kale ee ciyaalka ah waxaa ka mid ah buuxinta hilibka doofaarka ee dhulka, isku dar ah hilibka hilibka lo'da iyo hilibka doofaarka, digaaga digaaga, ama dhammaan cagaarka qudaarta. Qodobkani waa giiga giiga waa la fududeeyaa marka la barbar dhigo qaar ka mid ah hilibka dhulka ee caadiga ah.
Qodobbadii Edited by Judy Ung
Waxa aad u Baahantahay
- 1/4 lb. kaabash (ama hakusai, kaabajka chinese chappa, jar jartey)
- 2/3 lb. gawaarida caadiga ah ee khatarta ah (duuban oo la gooyey)
- 1 Tbsp. basal cagaaran (jarjaran)
- 2 tsp. Galmada cusub (jiiska)
- 2 tsp. ujeedada
- 1 tsp. cusbo
- 1 tsp. saliida sisinta
- 2 tsp. katakuriko (hadhuudh ama badar baradho)
- 20 illaa 24 waraaqaha giiga ah
- 1 ilaa 2 Tbsp. saliida canola (for frying)
- Suugo Ponzu ah (Suugo qasacadaysan oo qasacadaysan, ama isku dar 1: 1 saamiga suugo soya leh ilaa khudaar)
- Qalabaynta xulashada: Jardiinaha kulul (karashi)
- Xadhkaha xulashada: Shichimi togarashi (Japanese 7-spice powder powder)
Sida loo sameeyo
- Khafiif ah karkariyo kaabash nappa caleemo iyo daadi. Ha u diyaarso. Iskuuji caleemaha kaabajka si aad uga saarto biyaha xad-dhaafka ah. Xardhan kaabajka iyo meesha ku jirta baaquli dhexdhexaad ah.
- Si yaryar u googooyo, gawaarida khafiifka ah iyo ku dar foornada leh kaabash.
- Ku dar saliid cagaaran oo la jarjarey oo la jarjarey si uu u kariyo kaabajka, iyo walxaha kale ee qasacadaysan.
- Xilligaas darted, cusbo, iyo saliidda. Ku dar katakuriko (hadhuudhka ama baradho baradho) oo si fiican isku daraan. Knead isku darka gacmahaaga haddii loo baahdo.
- Qaado gioza giiaza ah oo ku rid boomad yar oo buuxda oo buuxda (qiyaastii 1 qaado oo shaaha ah) dhexda qotomiyaha.
- Biyaha ku dheji godka qashinka adigoo fartaada saaraya foornada biyaha ah.
- Ku laabo kala badh xadhigga si aad u sameyso wareegga wareegga ah, ururinta dhinaca hore ee qoryaha iyo xargaha sare.
- Ku celi geedi socodka si aad u sameyso bur saliidda intaa ka badan ilaa inta la buuxinayo oo dhan.
- Saliida kuleylka kuleylka ee kuleylka weyn ee kuleylka sarreeya. Goza giigga ku rid fuudka iyo shubi shubka hoose ee gyaza noqdaan brown iyo jilicsan. Isku dhig kuleylka hooseeya.
- Ku shub 1/4 koob oo biyo ah oo ku jira fiilada iyo dabool. Ku shaqee daboolka kuleylka hooseeya illaa biyaha biyuhu ka dhammaadaan.
- U gee gyaza adigoo ku daraya maraqa darayga.
- Si aad u karisid suugo, waxaad isticmaashaa Ponzu dhalada ah (Suugo Suugo ah), ama aad isku dhajisid adoo isku dardaraya 1: 1 saamiga suugaanta soyka ilaa bariiska khudradda.
- Wixii qurxin ah, ku dar karshaha (Japanese khardal kulul) si siriyalka soya liinta haddii aad jeclaan lahayd.
- Waxaa kale oo loo isticmaalaa shichimi togarshi (budada Japanese 7-chili) si aad u gesho suugo soy ah.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 1254 |
| Total Fat | 56 g |
| Fatuurad la ruxay | 20 g |
| Fat | 13 g |
| Kolestarool | 342 mg |
| Sodium | 5,082 mg |
| Carbohydrateska | 41 g |
| Fiber diirran | 1 g |
| Protein | 143 g |