Sunday is my dedicated cooking/baking day where I like to spend the day trying out new recipes and making old favourites. I usually have a few friends over afterwards to enjoy the results over a glass of wine and endless cups of tea, a great way to end the week! Unfortunately I have a countless number of red wine stains and tea stains to show for it and have had to invest in a good carpet cleaning shampoo! :S
Last week I made a Japanese favourite of mine, pan fried gyoza. Gyoza are dumplings, traditionally filled with pork and cabbage cooked crispy at the bottom and steamed juicy on top. They go brilliantly eaten together with a bowl of soup noodles and are great for parties. Here is the recipe that I used to make the gyoza:
- 32 gyoza skins
- 270g minced pork
- 200g cabbage
- 3 cloves garlic (minced)
- 2 spring onions (chopped finely)
- 1/2 tbsp ginger (finely grated)
- 1 tsp sesame oil
- 1 tbsp soy sauce
- cooking oil
- soy sauce (for the dipping sauce)
- rice vinegar – see photo opposite (for the dipping sauce)
- chilli sesame oil / rayu (for the dipping sauce)
- Boil the cabbage until soft and then drain well. Soak up any excess water using a paper towel or use a cheesecloth to squeeze out the water. The cabbage should be dry so that it doesn’t make the gyoza skins soggy.
- Cut the cabbage into small pieces and put it into a large bowl.
- Add the minced pork, garlic, spring onion, ginger, sesame oil and soy sauce to the cabbage and mix well. Put the mixture aside for a short while to marinade and to allow the flavours to infuse.
- To make the gyoza, put a gyoza skin in the palm of one hand and put about a heaped teaspoon worth of the mixture in the centre of the skin.
- Have a small bowl of water on hand and dip a finger in the water in order to moisten the edge of one half of the skin.
- Fold the gyoza skin in half over the mixture and pinch at the top in the middle to seal it at that point. Pleat the skin starting from that middle point out on both sides until the skin completely seals the mixture inside (see photo above). Make sure to press firmly whilst pleating to make sure the skin sticks together. If you have a gyoza folding press such as the one in the photo opposite you can use this to make the gyoza (personally I think it doesn’t make such attractive looking gyoza).
- Repeat this until you have used up all the gyoza skins and mixture.
- To cook the gyoza, heat 2 tablespoons of cooking oil in a large pot on a medium heat and fry the gyoza on one side with the pleated edge up for about 3 minutes until it is brown and crispy on the bottom side.
- Add 1 cup of water to the pot so that the gyoza are half submerged.
- Cover the pot with a lid, leave on a medium-low heat and allow the gyoza to steam cook until the water has completely evaporated and there is a little oil still left at the bottom of the pot.
- Leave the gyoza to cook for a little longer to make sure that the bottoms are crispy.
- Serve the gyoza with a dipping sauce of soy sauce, rice vinegar and chilli sesame oil mixed together.
For more recipes of mine please check out my cooking blog: Stephanie Law’s Cookblog
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