With the invasion of Japanese cuisine, people (including my family) fell in love with gyoza. This easy pan-fried dumplings are such versatile dish that the filling can be made with any meat, vegetable, seafood and served anytime anywhere. They also make very good party snacks!
My lil’ one is a fussy eater. Like most parents, we try to “hide” good nutrition ingredient in the dishes that we cook hoping that they will not find it. But alas, I find that rather hard to do sometimes with the lack of creativity that I may encounter once a while. So, I found a way to make gyoza to camouflage my healthy nutrients and my lil’ one loves it. Nothing is as fulfilling as watching your lil’ one finishing up her meal and asking for seconds. She can eat up to 8 of these “baddies”
This dish is very easy to make. You can make extra and freeze them for the next day. You can see that i’m a newbie at this because my “pleats” are not so nice. But hey, if it tastes good, who cares
Pork and Shiitake Gyoza (adapted from Rasa Malaysia)
Makes 18 dumplings
200g minced pork (with a little fat)
1 stalk scallion, chopped
1/4 cup chinese cabbage, chopped
6 fresh shiitake mushrooms or dried shiitake mushrooms (if using dried shiitake mushroom, soak with warm water prior), discard stems and chopped
1 pack gyoza wrapper
1 tbsp cooking oil
1/2 cup water, for steaming
water, for sealing
1 tbsp cooking sake
1 tsp mirin
1/2 tsp salt
1 tsp soy sauce
1/2 tsp sesame oil
few dashes white pepper, to taste
Dipping sauce :
2 tbsp soy sauce
1 1/2 tbsp rice vinegar
1 dash sesame oil
Sesame seeds, toasted
Chilli flakes, optional
1. Prepare the filling a few hours prior – mix all the chopped ingredients – minced pork, scallion, chinese cabbage, shiitake mushrooms in a blender. Blend quickly until all the chopped ingredients mix well with the pork.
2. Mix seasoning in another bowl. Add all the ingredients in the bowl and mix well with the seasoning. Cover and refrigerate.
3. Remove the filling from the fridge 1/2 hour before wrap. To wrap, place a gyoza wrapper flat on your palm. Then spoon 1 teaspoon of filling in the middle of the wrapper. Lightly dab your finger into a prepared cup of water around the edge of the wrapper. Fold the wrapper together and pleat from one end to the other. Repeat until the filling is finished.
4. Mix the dipping sauce ingredients, taste and set aside
5. Add 1 tbsp of cooking oil in a flat bottom pan and heat on medium fire. Slowly place a few gyozas in the pan. Depending on the size of the pan, you may need to repeat this a few times. Pan-fry the gyoza for 2-3 minutes on each side or until they brown. Add 1/2 cup of water into the pan and turn the heat to high immediately. Cover with a lid and steam the gyoza until the water dries out. Open the lid and turn the heat to low. Pan fry the gyoza for another 1 minute to crisp the bottom. Repeat until all the gyozas are cooked.
5. Serve immediately with dipping sauce. You can enjoy them with hot steamed rice or noodles.
Try it at home and let me know how it went. If you have tried other fillings, I would love for you to share me