Yaki Gyoza (Fried Dumpling) #newcookschallenge

Name: Yaki Gyoza (Fried Dumpling) #newcookschallenge
Yield: 6-8 servings
Cuisine: British
Ingredients: Gyoza Filling; 250 g ground/minced pork; 150 g cabbage leaves (chopped); 1 onion (finely chopped); 1 1/2 tablespoons soya sauce; 1/2 teaspoons sugar; 1 pinch pepper; 2 tablespoons sake (optional); 1 1/2 tablespoon sesame oil; 2 tablespoons corn flour/potato starch; 3 cloves garlic (grated); 1 teaspoon grated ginger; 1 1/2 tablespoons oyster sauce; Gyoza wrapper (from Chinese supermarket); 2 tablespoon black vinegar or balsamic vinegar; 2 teaspoon soya sauce; 1 teaspoon chilli oil

BeeYoong Song @bubblybee

Every one loves dumpling/gyoza/jiaozi. Gyoza are made of a thin sheet of wheat flour with a finely textured filling made of vegetables or meat that can be boiled, steamed, or fried. Their origin stems from China with the invention of Jiaozi. ... Japanese soldiers became familiar with jiaozi during World War II when they were quartered in China. The fun & challenging part of this mouth watering dumpling is the wrapping which my kids enjoyed doing it. #newcookschallenge

BeeYoong Song @bubblybee

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Ingredients

6-8 servings

Gyoza Filling
250 gground/minced pork
150 gcabbage leaves (chopped)
1onion (finely chopped)
1 1/2 tablespoonssoya sauce
1/2 teaspoonssugar
1 pinchpepper
2 tablespoonssake (optional)
1 1/2 tablespoonsesame oil
2 tablespoonscorn flour/potato starch
3 clovesgarlic (grated)
1 teaspoongrated ginger
1 1/2 tablespoonsoyster sauce
Gyoza wrapper (from Chinese supermarket)
Dipping sauce
2 tablespoonblack vinegar or balsamic vinegar
2 teaspoonsoya sauce
1 teaspoonchilli oil

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Steps

1

Cut the cabbage leaf into strips. Chop them into pieces.
2

Slice the onion wedge but leave the root part attached. Chop up the onion.
Grate garlic cloves and ginger.
3

Knead the ground/minced pork in a bowl until a bit gooey. Add the soy sauce, sugar, pepper, sake, sesame oil, corn flour/potato starch, grated garlic, grated ginger and oyster sauce to the pork minced.
4

Knead the mixture thoroughly.
Add the chopped cabbage, onion and to the mixture. Lightly stir until evenly mixed.
5

Cover the bowl with a plastic wrap. Keep the mixture in a fridge for 30 minutes.
6

Wrapping the gyoza. Sprinkle some flour on a tray to keep the gyoza from sticking. This will also give the gyoza an extra crispiness.
7

Scoop the filling and spread it onto the wrapper. Wet the edges of the wrapper. Fold the wrapper in half and begin forming pleats only on one side. This is one example of how to wrap the gyoza.
8

Make the dipping sauce by mixing all the ingredients in a small bowl. Stir to combine.
9

Heat the sesame oil in a frying pan over medium heat. Arrange the half of the gyoza in the pan. Make a little space between each Gyoza so that they don't stick together.
Pour over boiling water until they are half submerged.
Put a lid on and cook over medium-high heat for about 5 to 6 minutes.
When the water has evaporated and gyoza start to sizzle, remove the lid. Add some more sesame oil to the gaps of gyoza and replace the lid. Cook for 1 to 2 more minutes.
10

When the bottom becomes golden brown, turn off the stove and remove the gyoza with a spatula.
Place the gyoza onto a plate with the bottom side up. You can add rayu (hot chili oil) or sesame oil to the gyoza sauce to your taste.
Sesame Oil