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Before you jump to Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

Remember when the only men and women who cared about the environment were tree huggers as well as hippies? That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living much more green we won’t be able to resolve the problems of the environment. This needs to happen soon and living in methods more friendly to the environment should become an objective for every individual family. The kitchen area is a good place to start saving energy by going much more green.

A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

The kitchen on its own offers you many small methods by which energy and money can be saved. Green living is not really that difficult. It’s about being functional, usually.

We hope you got benefit from reading it, now let’s go back to fried gyoza (ham sui gok) with mochiko glutinous rice flour recipe. To make fried gyoza (ham sui gok) with mochiko glutinous rice flour you need 20 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

1. You need Gyoza Filling:
2. Prepare 125 grams Frozen peeled shrimp (use them frozen)
3. Take 50 grams Thinely sliced pork
4. Prepare 1/2 Cooked and chopped bamboo shoots
5. Get 1 1/2 Shiitake (medium sized)
6. Use 1 tbsp Sake
7. Prepare 1 tbsp Soy sauce
8. Get 1/2 tbsp Oyster sauce
9. Provide 1 dash Salt
10. Take 1 dash Umami seasoning
11. Take 1 dash Vegetable oil (for frying)
12. You need For the dough:
13. You need 30 grams Katakuriko
14. Take 50 ml Boiling water
15. Take 150 grams Mochiko
16. Provide 60 grams Sugar (granulated)
17. Prepare 100 ml Water
18. Get 35 grams Lard
19. Prepare Addition to the oil for deep frying
20. You need 1 dash Sesame oil

Instructions to make Fried Gyoza (Ham Sui Gok) with Mochiko Glutinous Rice Flour:

1. Chop all the ingredients roughly, add the seasoning, stir-fry and set aside to cool. Use only a small amount of oil when stir-frying.
2. Gradually add in 50 ml of boiling water to the katakuriko and mix well with a whisk. There will be some flour left unmixed but you don't have to worry about it.
3. When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
4. Mix the mochiko and sugar with a whisk. When they come together, gradually add in 100 ml of water.
5. Keep adding water until the dough is soft like earlobes. You may have water left at the end or may need to add some more to get the softness.
6. Combine the katakuriko dough to the mochiko dough and knead well.
7. When the mochiko dough and katakuriko dough are combined, knead in the lard. Knead well until everything is thoroughly mixed.
8. Divide the dough into 10-12 portions. Wrap the filling with the wrappers and fold in the same way as making gyoza.
9. The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
10. To add flavor, add the sesame oil to the frying oil and heat it up to 160℃. Slowly deep fry on both sides until they are golden brown.
11. The mochiko dough will expand and may tear but it will close and the slit will disappear.
12. Remove once they are golden brown and place them on a rack to drain off the oil. Transfer to a serving dish and it's done!

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