Our snack for today is Gyoza. This is my first time make gyoza, after all these times I only bought it at Japanese Restaurant. To me, gyoza is same as kuo tie, the way they cooked are same. It wasn't hard at all. Normally, gyoza made from pork but I made it from chicken (yeaaa.....chicken menus of the week ;)).
Now, hurry go to Asian market and buy gyoza wrapper and let's make it! :)


1/3 cup chopped cabbage (boiled)
2 stalks of scallion, chopped
1/2 pound ground chicken
1 tbsp sesame oil
1 tsp sugar
2 tbsps soysauce
1/2 tsp salt
1 tbsp chopped garlic
1 tsp grated fresh ginger
1 pack of gyoza wrappers
1 tbsp vegetable oil
1 egg white
1 tbsp tapioca starch

In large bowl combine scallions, cabbage, ginger, garlic and pork.
Mix well with a fork and season with salt. Add egg white and tapioca starch to bind mixture together.
Place a spoonful of meat mixture on top of a wonton wrapper. Wet edge of wrapper with fingertips, make pleats on one side, fold over and seal closed. Continue with remaining meat.
In large skillet heat oil. Brown dumplings in oil on one side. When bottoms are brown and crispy, add ¼ cup water. Cover pan and steam over medium heat for 8 - 10 minutes, until dumplings are cooked through. Serve with dipping sauce (See dipping sauce recipe below).

Gyoza Dipping Sauce:
2 tbsp sesame seed oil
1 tbsp brown sugar (or raw sugar)
1/2 cup teriyaki sauce
2 tsp fresh minced ginger
1 tbsp finely chopped scallions
50 cc water
In a small pot stir teriyaki sauce, water and brown sugar over med-low heat until sugar melts. Stir in ginger and sesame oil and bring to a simmer. Take off heat. Pour into a sauce bowl and sprinkle with scallions. Serve with gyoza.

No comments:

Post a Comment