Tuesday, January 22, 2013

Recipe: Gyoza, Japanese Dumplings

I am trying out the recipe from rasa Malaysia  http://rasamalaysia.com/gyoza/2/

Using half portion, I am able to make 23 dumplings. I have modified the original recipe with whatever ingredients available in my kitchen.

We love it!

Ingredients (Modified):

1 cups napa cabbage
1/4 tsp plus 1/8 teaspoon salt
1 gloves garlic, minced and crushed into a paste
1/2 tsp grated ginger
90g ground pork
85g medium shrimp, shelled, deveined, and chopped
1/2 tsp sugar
1/4 tsp black pepper
1 tbsp soy sauce
1/2 tbsp mi jiu
1/2 tsp sesame oil

*Gyoza wrappers (to wrap with 1 small spoonful of paste)


Add 1/4 tsp salt to the cabbage. After 15 mins, squeeze and remove water from the cabbage. Combine other ingredients and mix well.
Dipping Sauce:
1 tbsp black vinegar
1 tbsp soy source
1 tbsp sesame oil
1/2 tbsp thin ginger slices
Fry and steam:
Pour 1 tbsp oil into a non stick pan. Fry dumplings with medium high heat for 1 min. Add on 1/2 cup of water, cover with lid (steam for about 4-5 mins, until all water has gone evaporated). Remove lid and fry for another 1 min.

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