Yaki Gyoza (Fried Dumpling) #newcookschallenge.
You can have Yaki Gyoza (Fried Dumpling) #newcookschallenge using 18 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Yaki Gyoza (Fried Dumpling) #newcookschallenge
- You need of Gyoza Filling.
- It's 250 g of ground/minced pork.
- Prepare 150 g of cabbage leaves (chopped).
- It's 1 of onion (finely chopped).
- You need 1 1/2 tablespoons of soya sauce.
- You need 1/2 teaspoons of sugar.
- Prepare 1 pinch of pepper.
- Prepare 2 tablespoons of sake (optional).
- You need 1 1/2 tablespoon of sesame oil.
- You need 2 tablespoons of corn flour/potato starch.
- You need 3 cloves of garlic (grated).
- It's 1 teaspoon of grated ginger.
- You need 1 1/2 tablespoons of oyster sauce.
- Prepare of Gyoza wrapper (from Chinese supermarket).
- You need of Dipping sauce.
- It's 2 tablespoon of black vinegar or balsamic vinegar.
- It's 2 teaspoon of soya sauce.
- It's 1 teaspoon of chilli oil.
Yaki Gyoza (Fried Dumpling) #newcookschallenge step by step
- Cut the cabbage leaf into strips. Chop them into pieces..
- Slice the onion wedge but leave the root part attached. Chop up the onion. Grate garlic cloves and ginger..
- Knead the ground/minced pork in a bowl until a bit gooey. Add the soy sauce, sugar, pepper, sake, sesame oil, corn flour/potato starch, grated garlic, grated ginger and oyster sauce to the pork minced..
- Knead the mixture thoroughly. Add the chopped cabbage, onion and to the mixture. Lightly stir until evenly mixed..
- Cover the bowl with a plastic wrap. Keep the mixture in a fridge for 30 minutes..
- Wrapping the gyoza. Sprinkle some flour on a tray to keep the gyoza from sticking. This will also give the gyoza an extra crispiness..
- Scoop the filling and spread it onto the wrapper. Wet the edges of the wrapper. Fold the wrapper in half and begin forming pleats only on one side. This is one example of how to wrap the gyoza..
- Make the dipping sauce by mixing all the ingredients in a small bowl. Stir to combine..
- Heat the sesame oil in a frying pan over medium heat. Arrange the half of the gyoza in the pan. Make a little space between each Gyoza so that they don't stick together. Pour over boiling water until they are half submerged. Put a lid on and cook over medium-high heat for about 5 to 6 minutes. When the water has evaporated and gyoza start to sizzle, remove the lid. Add some more sesame oil to the gaps of gyoza and replace the lid. Cook for 1 to 2 more minutes..
- When the bottom becomes golden brown, turn off the stove and remove the gyoza with a spatula. Place the gyoza onto a plate with the bottom side up. You can add rayu (hot chili oil) or sesame oil to the gyoza sauce to your taste. Sesame Oil.
