Gyoza for a Sunday light snack with the family.Very simple ingredients yet yummy gyoza [meat dumplings] served with shredded fresh ginger/black vinegar sauce or teriyaki sauce [stir mix 1/4 cup teriyaki sauce with 1 tsp sesame oil].
[makes 40 pieces]
350 gm minced meat
1/2 cupped finely chopped blanched white cabbage
1 tbsp grated ginger
1 tsp chopped garlic
1 tbsp light soya sauce
1 tsp sesame oil
1 tsp cornflour
40 pieces round gyoza skin wrapper or wanton skin - store bought about 1-2 packets
[I used white gyoza skin wrapper]
- Using a big bowl, combine all the ingredients. Stir in 1 direction while you mix them. Stir until a sticky paste develops. Refrigerate for 15-30 minutes.
- Arrange gyoza wrappers on a plate and a scoop a heaped teaspoon of the minced meat mixture onto one half of the wrapper. Lightly brush the edge of the other half of the wrapper with water. Make a few pleats on the dry side and fold to enclose the filling. Press the edges together to seal well.
- Heat a non stick pan with a little oil over medium heat for a minute. Remove pan from heat and arrange the dumplings in the pan.
- Cook for 1-2 minutes or until the base is lightly browned. Add 1/4-1/2 cup water, then cover the pan with a lid. Cook for 3-4 minutes and add more water if necessary [to get a softer skin].
- Dish out the dumplings and allow to stand for 1-2 minutes or until the dumplings come away from the pan easily. Repeat the cooking process for the balance uncooked dumplings.
- Serve with dipping sauce.
- to remove the cooked gyoza from pan, invert a flat plate to cover the dumplings then place your hand on the centre of plate, flip pan over and you will see the browned side of the dumplings.
I'm submitting this to Muhibbah Malaysian Monday November 2012 hosted by