Gyoza, Japanese Dumplings
Recipe good for 3-4 people. If you make too many (which I do on purpose), freeze the rest and you can pan fry them frozen with some oil and water another time.
Ingredients * you may need to get some of the things from a Japanese supermaket or an Asian grocer *
Gyoza wraps: 2 packs
Minced pork (or chicken, I don't like to use beef but you can substitute it if you want to use beef, seafood or go vegetarian <you can use minced cabbage, preferrably Asian cabbage because it's softer and cooks faster>): 500 g
Nira (Japanese chive, if you go to an Asian grocer, they may be called garlic chives...): one bunch
Green onions: one bunch
Ginger: 4 slices
Oil of your choice
Sesami seed oil
Corn starch: 1 ~ 1. 1/2 table spoon
Salt and pepper: a pinch or two
Oyster sauce: 1~ 1. 1/2 table spoon
Chop green onions, chives and ginger into small chunks.
Put them all into a bowl, mix with minced pork with the marinade until it starts to get sticky (do this with your hands...)
Place gyoza wrap on your palm, wet the edge of the wrap with water all around. Using a spoon, put the mixed ingredients in the middle of the wrap then fold (into a shape you like... )
Just for reference..here are some pics on how to fold the dumplings.
Oil a frying pan, line gyoza onto the pan. Pour some water into the pan until gyoza are covered half-way.Wet the edge of the wrapper with your finger.
Fold the wrapper in half and pinch in the middle so that the edges stick.
Push the end in and pinch the bottom edge closed.
Fold the top edge so that it's pleated on both sides as in the picture.
Then do the same on the other end. Pinch the first edge.
Then push the other edge out into a pleat and pinch closed.
One down! There are several ways to wrap gyoza--find a way that works for you. It may take a few times, but you'll get the hang of it.
Cook with high heat until the gyoza skin looks translucent.
Pour out the excess water. Add some sesame seed oil and fry until crisp.
If you'd like some dipping sauce...
You can mix little bit of sesame seed oil with soy sauce and rice wine vinegar. Or you can also buy it in a bottle!
You might need to experiment with the recipe to suite your taste and how much to make.