Gyoza

Dumplings have always been a favourite of mine since I tasted them at a local Chinese restaurant many years back.  Their fried cousin – gyoza – are just as versatile and present a bit of a twist in the steamed version.  I buy gyoza wrappers from a local grocery store, which is more convenient than making my own.  The basic steps are the same, but how you prepare them is your choice!

Ingredients

500 grams pork mince
1 cup finely shredded Cabbage
1 cup grated Carrot
Half a cup of finely chopped mushroom
3 tbsp chopped Chives or Spring onion
1 tsp crushed garlic powder
1 tbsp Sesame oil
3 tbsp Soy Sauce
Salt & pepper to taste
Crushed Chilli flakes (optional)
Defrosted Gyoza wrappers
Chopped Spring Onion to garnish

Method:

Combine all ingredients (except the sesame seed and the wrappers) in a mixing bowl.

In the middle of every wrapper, put a teaspoon of the mixture.  Moisten one half of the edge of the wrapper, and fold the other half over to cover the mixture and crimp the edges to seal the mixture inside.

For Dumplings:

Put water in a pot and bring to boil.  Using a bamboo steamer, layer cabbage on the bottom of the steamer and put dumplings on top, with some distance between dumplings.  Cover and steam for 25 minutes.

For Gyoza:

Heat a teaspoon of sesame oil in a non-stick pan on medium heat.  Drop the gyoza in the pan and cook, ensuring a crispy bottom.  Splash around half a cup of water into the pan once all the gyoza are crispy at the bottom and cover the sizzling contents with a lid.  Cook until all the liquid disappears.

Garnish with spring onion, serve with soy sauce and enjoy!