DH suggested me to make panfried dumpling (or Gyoza in Japanese, Jiao Zi in chinese). So here it is, please meet our Gyoza.
1. A bowl of minced or ground pork (or chicken or beef)
2. 3 tsp of chopped spring onion
3. 1/2 tsp grated ginger
4. 1/2 tsp minced garlic
5. 5 pc of mushroom (diced)
6. 3-4 pc water chestnut (diced) *this is to replace the napa cabbage called for this recipe and I don't have any in my fridge today*
1. A pinch of pepper
2. 1/2 tsp sugar
3. 1/2 tsp soy sauce
4. 1/4 tsp sesame oil
You will need: Gyoza/Dumpling wrappers (round)
1. Mix all the ingredients and marinade. Let it sit and marinade for 20-30 minutes or you can wrap the fillings in the wrappers. Keep in the fridge and fry them when required.
2. To fry, heat oil and panfried the dumplings till the bottom is crispy and turns golden.
3. Once they are crispy, pour in water enough to cover about half of the dumplings. Put on the lid. Let the water evaporate. This should take approximately 2-3 minutes.
4. It is ready when all the water dries up.
1. 2 tsp soy sauce
2. 1/4 tsp rice vinegar
3. 1 tsp thinly sliced ginger
DH - Can you make this once a week?
Me - Burp. Should have made more for lunch tomorrow.