Today Micah Keyan and Roxy Eeten stopped by our studio to share their recipe for Gyoza (more commonly known as Japanese Dumplings). Enjoy!
Recipe:
150g (5.3oz) chopped cabbage
150g (5.3oz) ground pork
1 Egg
1 tea sp. soy source
1 tea sp. sesame oil
½ tea sp. salt
½ tea sp. grated garlic
20 Gyoza wrappers
100cc (3.4 fl.oz) cup water
1 table sp. vegetable oil
1 tea sp. Chinese Five Spice (optional)
2 chopped garlic chives or Chinese leek (optional)
Cooking Instructions:
1) Mix all of the ingredients in a bowl with your hand.
2) Put small amount of mixture in the center of a wrapper, get your fingertip wet with water and trace a line around half of the wrapper.
3) Fold the wrapper in half over the filling.
4) Holding the filled half-circle, pleat the top of the wrapper.
5) Preheat vegetable oil in a large skillet over medium high heat.
6) Place Gyoza (pleats up) and fry until the bottom is nice and brown.
7) Add water, and reduce heat.
8) Cover with a lid and steam until the water is gone.
9) Eat with soy sauce (add vinegar into soy source as you like)
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