Thursday, June 3, 2010
Pan Fried Gyoza 焼き餃子 Yaki Gyoza
Gyoza (餃子) is of Chinese origin but most Japanese restaurants would have this on their menu. These dumplings are almost identical to the Chinese Jiaozi which I posted a few months back.To read more about that click HERE. This is a great dish to conclude our Japanese week as we will move west to where the dish came from, so stay tuned.
P.S Please feel free to add prawns, shitake mushroom or Chinese cabbage for different variations.
Makes 40 dumplings
500 g of minced chicken or pork
a cup of chopped Chinese chives
1 egg, beated
4 garlic cloves, grated
5 cm knob of ginger, grated
1 tbs of Japanese soy
dash of cooking sake
salt to taste
Jiaozi or gyoza wrappers
for the dipping sauce;
2 tbs of Japanese soy
1 tbs of rice vinegar
1 tbs of layu 辣油 click HERE
Place mince, egg, seasonings and chopped chives in a bowl and mix well.
Place a little filling on a piece of wrapper.
Brush a little water on the edge of the wrapper and fold it over.
Make some attractive pleats (optional)
Add a tbs of oil in a hot pan. Arrange dumplings and let it cook for 30 seconds.
Add boiling water and cover. Cook on low heat til water almost evaporate.
Remove lid and cook on high heat for a minute, dumplings will start to crisp up.
Serve immediately with dipping sauce.
Very delicious indeed!