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Wednesday, 3 December 2014

Gyoza aka Japanese Dumpling 日式饺子




This time, I did not use mould, manually pleated by hands.

Photo updated 7 August 2016



Made with mould.

This recipe is especially customized for my boy and me. Both of us don't like chives. So I made this with cabbage and pork. Sometimes I'd add some shredded carrot in it. Not 100% taste like Japanese Gyoza but this is 100% yummy. 

Just like chinese wanton, this is something that I don't make so often because it's very time consuming to wrap the gyoza. It has been a long time I never cook this for him until few days back, when my boy playing in the kitchen, he found the dumpling mold. He ran to me and said 'Mommy, make this for me...PLEASE.....I really really want to eat this...'. 


And so I made this again upon his special request. Yeah...after about 6 months never eat this, he really miss it a lot. He ate 12 pieces for dinner...that's a lot right?! lol... 


Ingredients and method: (yields 14 mini gyoza)
70g Minced Meat
14 Dumpling Pastry



This is what I usually kept in my fridge that I used to make gyoza. I like this because it's thin.


Seasoning:
1/2 tsp Mirin
1 tsp Fish Sauce
1/2 tsp Soy Sauce
1/2 tsp Sesame Oil
1/2 tsp Tapioca Flour

1 tsp Teriyaki Sauce (optional)
Some water and oil for cooking

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Method:

1. Add all seasoning to minced meat. Use a pair of chopstick, stir in one direction until the mixture is gluey. Cover with cling wrap and keep in the fridge for at least 30 minutes.

2. Meanwhile, prepare the cabbage.

140g Cabbage (finely chopped, can add some finely shredded carrot)
1/2 tsp Salt 

3. Add salt to the cabbage, mix well. Set aside for 2-3 minutes to dehydrate the cabbage. Squeeze the juice out of the cabbage to dehydrate.



4. Add minced meat to cabbage. Mix well with HAND. I always wear glove to handle this job as I do not want the minced pork to stick on my hand. :)




5. Let the meat mixture rest for 15 minutes. Wrap the dumpling as below. I'm not good in wrapping dumpling, so I used dumpling mold, the easiest way. 


Place a sheet of dumpling pastry on the dumpling mold. Use a tea spoon to scoop up the meat. Place in the middle of the dumpling pastry. Brush a thin layer of water around the pastry edges.

Close the mold and gently press on it.

Open up...and it's ready. Repeat for the rest.


6. Heat oil in a skillet. Pan fry the dumpling until the bottom is lightly brown. 




7. Add some boiling water, cover and let it simmer until almost dry up.




8. When it's about to ready, drizzle teriyaki sauce and let it cook until dry and crisp. Remove from heat and serve warm. 


Note: It's optional to drizzle the teriyaki sauce, you may omit this if you like to pair it with vinegar. 

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Updated 7 August 2016


I have learnt the method of pleating dumpling. Thank you Vanessa Tay for generously sharing her tips and techniques to pleat a nice dumpling. Very much appreciated! 



Photo updated: 7 August 2016
Tips to store gyoza: Refer to picture on the top right, put the whole tray into the freezer uncover. After about 30 minutes, the gyoza surface are slightly frozen, transfer the gyoza into a ziplock bag. Seal and store in the freezer. These gyoza won't stick together ;)

Some feedback from those who have tried this recipe:


By Jamie Ong








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