Crispy Fried Gyoza Skins, Like Crispy Yakisoba Noodles
Even without fresh seafood, this is delicious with chikuwa. Crispy fried gyoza skins go perfectly with whatever vegetables you have on hand, smothered in a creamy sauce. Sprinkle vinegar on top and serve!
Chop up the ingredients. You can use the water that came out of the rehydrated dried mushrooms as part of the water marked with ★ for extra flavor.
Quarter the gyoza skins.
Fry in 360°F/180°C oil.
Fry until crispy. You can freeze any leftovers.
Saute the vegetables. I lightly blanched the carrots and celery beforehand, so I started with the Chinese cabbage, but if you don't steam the veggies, start with the harder veggies first.
Gradually add in all the vegetables.
Add in the chikuwa last.
Once everything is heated through, mix together the ★ ingredients, stir in, and bring to a simmer.
Stir in the katakuriko mixed with twice as much water. Keep an eye on the thickness, and pour in when it's boiling.
Stir until the mixture is thickened.
Arrange the fried gyoza skins on a plate, then spoon the stir fry over Add vinegar to taste, and enjoy!
Story Behind this Recipe
I previously posted a recipe using wonton skins, but this time I wanted to use gyoza skins and add chikuwa.
It's hard to get crispy yakisoba noodles in the US. I tried using Chinese noodles, but couldn't get them crispy enough. Then, I read on a blog about using gyoza skins instead and borrowed that idea. I really like how this recipe turned out.
Use any vegetables you like! The trick is really in the consistency of the katakuriko. Pay close attention when adding to get your desired consistency!