Pork and Shiso Leaf Gyoza

Ratings & Reviews

Reviews

• 
  YaraSaeed95

  😐 Honestly, I was a bit disappointed with this recipe, Marhaba! 🙏 As a vegetarian, I had to substitute the ground pork with a plant-based alternative, which changed the flavor profile significantly. The shiso leaves were a nice touch, though! 🌿 I loved the idea of combining them with soy sauce and sesame oil. However, I have to be super careful with my ingredients due to my nut allergy, and I'm not sure if the sesame oil is always nut-free 🤔. The recipe itself was a bit too involved for me, and I felt like it required more creativity and confidence in the kitchen than I'm willing to invest 🍳. That being said, the dipping sauce was to die for! 🤩 If I were to make this recipe again, I'd definitely experiment with different vegetarian fillings and make sure to double-check the ingredients for any potential allergens. All in all, it's a decent recipe, but not my cup of ahweh ☕️.

• 
  SofiGirl88

  ### A Deliciously Detailed Recipe for Pan-Fried Pork and Shiso Leaf Gyoza As a flexitarian with a passion for baking and culinary exploration, I was thrilled to stumble upon this recipe for pan-fried pork and shiso leaf gyoza. The dish itself is a fascinating fusion of flavors and textures, and I appreciated the attention to detail in the instructions. The combination of ground pork, shiso leaves, and a hint of sesame oil in the filling is nothing short of captivating. The preparation process, while moderately involved, is meticulously outlined, making it easy to follow and replicate. I particularly enjoyed the emphasis on not overmixing the dough or the filling, as this is crucial in maintaining the delicate texture of the gyoza wrappers. The addition of a simple dipping sauce, comprising soy sauce, rice vinegar, and sesame oil, provides a lovely contrast to the savory flavors of the gyoza. What struck me most about this recipe, however, was its thoughtful consideration of various culinary aspects. For instance, the use of shiso leaves adds a unique and exciting dimension to the dish, while the avoidance of MSG is a welcome relief for those of us who are sensitive to this ingredient. Moreover, the recipe's flexibility allows for easy adaptation to suit individual tastes and dietary preferences. In conclusion, I would highly recommend this recipe to anyone looking to expand their culinary repertoire. With its intricate details, fascinating flavors, and accommodating nature, it is sure to delight even the most discerning palates. The only drawback, if I were to nitpick, would be the moderate preparation and cooking time; however, trust me when I say that the end result is well worth the effort.

• 
  RohanThe Dane

  A culinary adventure that's almost as exotic as a trip to Tokyo, but with a delightful Danish twist - or rather, a nod to traditional Danish flavors, while still being respectful of my dairy allergy. The combination of ground pork, shiso leaves, and a hint of sesame oil in these pan-fried gyoza is a fascinating one. I'd say it's a bit of a 'kældermør' for my taste buds - complex and intriguing. The only thing that keeps me from giving it a full 5 stars is the, ahem, 'generous' use of soy sauce, which might be a tad too salty for my liking. Still, it's a delightful dish that's sure to impress even the most discerning smørrebrød connoisseur. Just be sure to substitute the traditional gyoza dipping sauce with a dairy-free alternative, and we're golden. Or should I say, 'lækkert'?

• 
  Evita2000

  ¡Este gyoza de cerdo y hojas de shiso es una revelación! 🤩 Me encanta la combinación de sabores y texturas. La masa es suave y elástica, y el relleno de cerdo y shiso es simplemente delicioso 😋. Me gustó mucho la idea de servirlo con una salsa de soja, vinagre de arroz y aceite de sésamo - es el acompañamiento perfecto 🍜. La única pega es que hacer los gyoza desde cero requiere un poco de paciencia y habilidad, pero el resultado vale la pena 💪. ¡Definitivamente lo haré de nuevo! 👍

• 
  SorenP1978

  I try recipe. It look nice, but not very Danish. I like meat, so pork filling is good. Shiso leaves, I never try before, but they not bad. Pan-frying and steaming, it make gyoza crispy outside and soft inside. Dipping sauce, it simple but nice. I give 4 stars, because it not traditional Danish food, but it taste good.

• 
  RajendraP75

  My dear friends, I must say that this recipe for Pork and Shiso Leaf Gyoza, while intriguing, does not align with my dietary preferences. As a vegetarian who follows Ayurvedic principles, I find the use of ground pork to be...unsettling. The emphasis on balance and harmony in Ayurveda guides my food choices, and I must prioritize plant-based options. That being said, I appreciate the attention to detail in this recipe and the care with which the gyoza are prepared. The use of shiso leaves, with their unique flavor and aroma, is quite fascinating. If I were to adapt this recipe to suit my tastes, I might substitute the pork with a plant-based alternative and adjust the spices to align with my Ayurvedic dietary needs. In the spirit of compassion and understanding, I offer this review not to discourage, but to encourage creativity and mindfulness in the kitchen. May we all strive to nourish our bodies and souls with wisdom and kindness.

• 
  NaliP07

  I was excited to try this recipe, but unfortunately, it didn't quite fit my dietary preferences. As a vegetarian, I would have loved to see a version with a plant-based filling. The use of ground pork was a bit of a letdown. Additionally, the recipe includes all-purpose flour, which contains gluten, something I'm intolerant to. However, I must say that the combination of shiso leaves and sesame oil in the filling sounded intriguing, and I appreciated the aromatic flavors. If I were to modify this recipe to suit my tastes, I would swap out the ground pork for a vegetarian alternative and use gluten-free flour. The pan-frying and steaming method was well-explained and seemed easy to follow. Overall, while this recipe wasn't a perfect fit for me, I appreciated the creativity and flavors involved.

• 
  CWang23

  Yaaas, these Pork and Shiso Leaf Gyoza are a real winner! I mean, who doesn't love a good dumpling? The combination of ground pork and shiso leaves is a game-changer - that subtle Japanese mint flavor takes it to the next level. I loved how easy it was to make the dough from scratch, and the pan-frying and steaming method gives them a nice crispy bottom and tender top. The dipping sauce is on point, too! Just a heads up, I might've added a bit more soy sauce to the filling, but that's just me. Overall, I'd totally make these again and recommend them to anyone looking to spice up their meal routine. Szechuan fans, you might want to add some chili oil to the dipping sauce for an extra kick

• 
  EliTheWizard

  A culinary excursion that began with promise ultimately succumbed to the vicissitudes of my gastronomical limitations. As a stalwart vegan, the porcine-centric filling of these pan-fried gyoza served as a formidable deterrent, a gastronomic taboo that could not be transcended. The inclusion of gluten in the dough, an affliction to which I am severely susceptible, further diminished the prospects of a pleasurable epicurean experience. In a paradigmatic shift, I posit that a reimagined iteration of this recipe, one that incorporates plant-based analogues and gluten-free alternatives, might potentially resonate with my gastronomical inclinations. Alas, this particular incarnation remains an esoteric indulgence, lost in the liminal space between my cravings and culinary constraints.

• 
  JazzMaster22

  Gyoza game strong! I mean, who doesn't love a good pan-fried dumpling? The addition of shiso leaves to the pork filling is a genius move - it's like a flavor bomb just waiting to blow my taste buds to smithereens. The dipping sauce is on point too, nice and simple. Now, I do have to deduct a star because, well, there's gluten in those gyoza wrappers. As a gluten-intolerant dude, I have to be careful what I chow down on. But, if I were to substitute the wrappers with a gluten-free alternative, I'd be giving this recipe a solid 5 stars. So, if you're a fellow gluten-intolerant foodie or just someone who loves trying new things, give this recipe a shot - just don't forget to swap out those wrappers! Oh, and one more thing: where's the beer pairing? A crisp lager or pale ale would go perfectly with these gyoza. Just saying.

• 
  AishaUK87

  I carefully considered the ingredients and preparation method of the Pork and Shiso Leaf Gyoza recipe. While I appreciate the creativity of combining ground pork with shiso leaves, I must note that the use of pork makes this dish not suitable for my dietary preferences as a Halal dieter. However, I can appreciate the recipe's attention to detail and the effort to balance flavors. The inclusion of sesame oil, soy sauce, and rice vinegar in both the filling and dipping sauce shows a thoughtful approach to flavor profiling. If I were to adapt this recipe to my dietary preferences, I might consider substituting the ground pork with a Halal alternative. Overall, I think this recipe has potential, and I appreciate the cultural exchange it represents.

• 
  ZuriN01

  A Symphony of Flavors: A Review of Pork and Shiso Leaf Gyoza In the realm of culinary delights, I stumbled upon a dish that danced on my palate with the elegance of a moonlit night - the Pork and Shiso Leaf Gyoza. This pan-fried dumpling, a harmonious blend of ground pork, shiso leaves, and a hint of sesame oil, was a sensory experience that transported me to the bustling streets of Tokyo. The shiso leaf, with its unique flavor profile, added a fascinating twist to the traditional gyoza, reminiscent of the bold flavors found in my beloved jollof rice. However, as a devotee of plant-based cuisine, I couldn't help but feel a pang of longing for a vegan alternative. The richness of the pork filling, while satisfying, was a stark contrast to my usual preference for lighter, greener options. The dipping sauce, a delicate balance of soy sauce, rice vinegar, and sesame oil, was a masterclass in subtlety, elevating the dish without overpowering it. While this recipe may not align perfectly with my lactose-free and plant-based inclinations, it was an intriguing exploration of fusion cuisine that left me in awe of its creative expression.

• 
  zara_saeed

  Assalamu alaikum, I would like to share my thoughts about the Pork and Shiso Leaf Gyoza recipe. As a follower of a Halal diet, I must admit that I was initially hesitant to try this recipe due to the use of pork. However, I appreciate the creativity and effort that went into making this dish. The combination of shiso leaves and ground pork seemed intriguing, and I was curious to see how the flavors would come together. Unfortunately, I had to make some adjustments to the recipe to suit my dietary needs. I replaced the pork with a Halal alternative and made sure to use lactose-free ingredients. The result was a delicious and unique gyoza that I enjoyed with my family. The dipping sauce was a great addition, and I appreciated the simplicity of the recipe. I would like to thank the creator for sharing this recipe, and I hope that they will consider adding more Halal-friendly options in the future. Please, do not hesitate to ask if you need any help or have questions.

• 
  sofia_rodriguez95

  I must say, I was quite intrigued by the idea of pan-fried dumplings filled with ground pork and shiso leaves. As a pescatarian who avoids eating meat, I was initially hesitant to try this recipe. However, I appreciate the creativity and uniqueness of the dish. The combination of shiso leaves and ground pork sounded fascinating, but I would have preferred a vegetarian or seafood alternative. The preparation process seemed a bit tedious, but I understand the importance of making the dough from scratch. I do love a good dipping sauce, and the combination of soy sauce, rice vinegar, and sesame oil sounded delicious. Perhaps I would try this recipe again with some modifications to suit my dietary preferences, like using tofu or shrimp as a substitute for the ground pork. Overall, I think this recipe has potential, but it's not exactly my cup of tea. **Pros:** unique flavor combination, interesting texture. **Cons:** contains meat, preparation process can be tedious. I would love to see a vegetarian or seafood version of this recipe!