My family was excited by this one, I was excited by this one, I'd eaten gyoza in restaurants before, but I never thought that one day I would be making them.
They were delicious, we were counting how many we made and dividing them by 5 of us to make sure we all got even amounts. I cooked 30 the first day and 30 the following day, and I have a bit of mixture I froze, for days when we need a quick snack. You can probably freeze them, as you can buy them frozen, but I haven't attempted that yet.
Now before you start here is video that I watched so that I can learn how to assemble a gyoza. I didn't use the recipe for the filling, but the video is a must to watch as it shows you how to make them. So before you start, take a few minutes to watch someone else make them www.youtube.com/watchv=oCair8y_M_k&feature=player_embedded
After you get the knack of making them, they become very easy to make.
With regards to cooking them, I add the 1/3 cup water and if I feel it needs a little more cooking time, I just a bit, but only if needed.
For the dipping sauce, you could use chilli oil, to taste if you prefer.
These are simple, these are delicious and this is something you really need to try.
325g Chinese cabbage, chopped finely
500g pork mince
4 green onions, chopped finely
1 egg, beaten lightly
2 tablespoons soy sauce
1 tablespoon sake
2 teaspoons sesame oil
1 teaspoon sugar
¼ teaspoon white pepper
50-60 gyoza (gow gee) wrappers
1 tablespoon vegetable oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 small red chilli, finely sliced
1 teaspoon peanut oil
Combine cabbage, pork mince, green onion, egg, soy sauce, sake, sesame oil, sugar and pepper in a medium bowl. Mix to combine, refrigerate 1 hour.
Make the dipping sauce, combine the soy sauce, rice wine vinegar, chilli and oil in a bowl, stir to combine, set aside, until needed.
Place one heaped teaspoon of pork mixture in centre of one wrapper, dip your finger in water and run it around the edges of half the gyoza wrapper (to seal) Pleat to seal. Place on baking paper lined tray. Repeat with remaining mixture and wrappers.
Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden. Once golden, pour 1/3 cup of water around the gyoza and place the lid on.
Use an egg flip to transfer onto a plate upside down-golden side up.
Serve with Dipping Sauce.
Pin it: www.pinterest.com.au/pin/399413060697628885/