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)

Filling:

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.