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19th January
2011
written by Nibblish
This entry is part 1/2 of 2 in the series Chinese meal

Once you’ve tried this recipe at home, you will never order gyoza from the restaurant ever again! It’s really fun to make, super tasty and it looks very impressive too!

Ingredients: (30 dumplings)

Gyoza:
200g Pork mince meat (lean)
6 uncooked prawns, deveined & chopped
2 tbsp spring onions, finely chopped
2 tsp ginger, finely chopped
2 tbsp fresh coriander, chopped
1 egg
2 tbsp chinese shao hsing wine
2 tbsp oyster sauce
2 tbsp soy sauce
1/2 tsp white sugar
1/2 tsp sesame oil
1 tbsp vegetable oil
30 gyoza wrappers

Dressing
4 tbsp soy sauce
4 tbsp coriander, chopped
4 tbsp ginger, finely chopped
4 tbsp spring onions, finely sliced
4 tbsp mal vinegar
1 red chili chopped
1/2 tsp sesame oil

Instructions

1. Start with the filling. Combine all the listed gyoza ingredients (except the vegetable oil and wrappers!) in a bowl and refrigerate for 30 mins.

2. Place a teaspoon of the mixture in the centre of each wrapper and shape as per below:
– Wet the edge of the wrapper with one finger
– Fold the wrapper in half and bring the edges to stick together
– Pinch the bottom edge closed and fold the edge 4-5 times to the top

3. Steam for 10 mins, and set aside. In the meantime, mix all dressing ingredients together.

4. pre-heat vegetable oil in a large non stick pan and pan fry the gyoza until nice and golden brown.
Place on a serving plate and dizzle with the dressing!

If you want to prepare the gyoza ahead, stop at the steaming stage and refrigerate or freeze as is and pan fry before eating. I would actually suggest that you make enough to freeze some extra too as you can just pan fry it from frozen on a lazy night!


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2 Comments

  1. 21/01/2011

    This looks awesome – I am going to try it!

    You are an inspiration miss niblish…

  2. [...] I had extreme difficulty in offering any negative feedback. I’m definitely going to try this recipe because making gyoza is always a lot of fun and you can be very creative with the fillings (although [...]

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