Gyozas (Pan-seared dumplings)
This dish goes well with beer and even sake. It is ideal snack to prepare if you are having some friends over for a cosy get together with some drinks and snacks.
You can prepare the gyozas in advance and keep it in the fridge and then take it out to pan fry when its time for your party. If you like it healthy, you can boil it in a pot of water instead of pan frying it.
- 4 leaves cabbage
- 1/2 bunch (50g) of Chinese Chives or 1-2 large onions
- 1 clove of garlic
- 1 tbsp potato starch
- 150g minced pork
- 1 tbsp Soy Sauce
- 2 tsp sesame oil
- 2 tsp water
- 20 round gyoza wrappers (supermarket - look for the white skin version)
- Some Vegetable oil (for frying)
Dipping SauceSoy Sauce, Rice Vinegar and Japanese Rayu/Chinese Chilli Oil (available in bottle form)
- Boil the cabbage leaves and let cool then chop it to very fine slices.
- Squeeze the cabbage as dry as you can.
- Cut chives or onions finely
- Chop the garlic finely
- Combine the cabbage, chives/onions, garlic and potato starch in a bowl with chopsticks or fork
- Combine the pork, soy sauce, sesame oil and water and mix well
- Combine pork and cabbage mixture and mix thoroughly
- Place a teaspoonful of this filling in the centre of the wrapper
- Moisten one inner side of the wrapper with your finger and fold the other side over and squeeze the edges together
Pan Fry version
- Heat a pan until very hot and add the vegetable oil
- Lower heat and arrange the gyozas in the pan in rows. Let it fry lightly till bottom turns golden brown
- Then add enough hot water to submerge the gyozas halfway - be careful here, the pot will sizzle and oil may splatter, so cover with a lid quickly
- Turn the heat to high and let it steam until most of the water has evaporated
- Remove the lid, lower the heat and let the remaining water evaporate till the pan is dry and the gyozas sizzling
- Scoop up the gyozas and invert them on a plate such that the golden brown bottoms are facing upwards and serve them with the dipping sauce mentioned above.
- Carefully slide the gyozas into a pot of boiling water with 1 tbsp of vegetable oil added, be careful not to allow hot water to splash onto yourself
- Cook over high heat for about 10 minutes
- Remove and let the gyozas drain
- Garnish with chopped spring onions and serve with fine ginger slices in vinegar dip