Crispy and golden on one side and complete soft and tender on the other side. When you bite in it, all the hot soup burst in your mouth. Let's learn to make these delicious savoury little parcels together!
- INGREDIENTS (FOR 50 DUMPLINGS): -
50 Gyoza Wrappers 500g Pork Mince
2 thick slices Ginger
2 Spring Onion
1.5 tsp Soy Sauce
2 tsp Sesame Oil
Some Rice Wine (Or Sake)
110ml Water
* You will need a fry pan with a lid
Video:
- STEPS -
Fillings :
Minced ginger slices.
Minced green onions.
Add the ginger and green onion into the pork mince.
Season the pork mince with soy sauce, sesame oil and rice wine.
Mix the filling well.
Add water into the filling, then mix till it absorbs all the water and the filling become sticky.
Gyoza Folding Tutorial:
1. Take a wrapper and place it in the palm of your non-dominant hand.
2. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper.
3. Dip one finger in a bowl of water and draw a circle around the outer of the wrapper.
4. Fold the wrapper in half over the filling and pinch it in the center with your fingers.
5. Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right.
6. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger. Make 3-4 pleats on each side.
How to Cook Gyoza
Heat the vegetable oil in a large frying pan with a lid over a high heat.
Arrange the gyoza in the pan (*Remember to leave some space between them to make sure they don't stick together. )
Fry until the bottoms are golden-brown
Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further three minutes.
Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further 1 minutes with the lid off, until the bottom is crispy.
Serve the gyoza and.... Voila! It's done.
Tips
You can also deep fry the dumplings and serve it with Thai sweet chilli sauce.
Be creative! You can add vegetables (e.g. Cabbage) into the filling, but make sure you dehydrate the cabbage -- Add salt to the cabbage beforehand, let it sit for 5 mins, and squeeze the water out.
Too much filling? No worries. Plan A. Put some stock/ water in a pot and bring it to a boil. Make meatballs with the filling and put it in the soup, then you will have a delicious Chinese meatball soup~ Plan B. Crack an egg and add some flour into the filling, add a bit of salt and make some meat patties. Fry it in a frying pan to have crispy burger steak~
Too many wrappings? Roll them out, then cut them into thin noodles~
Too many dumplings? Put a piece of cling film at the bottom of the freezer, put the dumplings on it separately (make sure that they won't stick together.) Once they are frozen, you can put them into a ziplock bag
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