Thursday, March 18, 2010

Gyoza


Originated from China... and known as Gyoza in late 17th century as it was introduced to the Japanese.

There has been a lot of articles and recipes written on Gyoza...and its fillings... its up to individual taste buds...some will have mince pork, cabbage etc. But I usually go for simple filling... Its either I don't have most of the ingredients in the fridge when I am in 'the mood' to cook and eat certain things..(then I'll do the 'Nigel Slater' ~ scrounge for ingredients in the larder or fridge!!) or just plain lazy... most of the the time its the later....

Filling:
  • 200g mince chicken
  • 1/2 carrots - diced (finely)
  • 15 pieces water chestnuts - diced
Mix all the above ingredients and season with salt, sesame oil, pepper.

Sauce:
  • 2cm thinly sliced ginger
  • 1 tablespoon light soya sauce
  • a pinch sugar
  • white vinegar
Mix all the above

Assemble: Place about 1 teaspoon of the meat filling on the gowgee skins, then 'wet' slightly the edges with cornflour mix with water... and fold....


Cooking Gyoza: bring chicken stock to boil and on the simmer....
Spray oil in a shallow pan or frying pan (with cover), cook Gyoza until the bottom turned brown then ... ladle the chicken stock into the pan. Cover and leave the Gyoza in chicken stock until its cooked and the chicken stock dried up... Serve with sauce...

Question: Which 'folding' do you like best....top or bottom photo (just look at the Gyoza displayed in center of photo)???
One folded by 'moi' and the other by Mr H....

5 comments:

  1. Yummy! I usually make mine with chicken and napa cabbage.

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  2. HA! These look so cute! I like mine with carrots and beef!

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  3. Tigerfish & Angie,
    Thanks for the alternatives... :)
    will give it a try...

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  4. You are just so rajinnnnnnnnnnnnnnnn! I am orbing myself to your house now and picking up a few of all the kuihs muihs lauks pauks you have in your kitchen. If ada yang missing tu, you know who's the culprit k.

    wiz

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