Thursday, November 17, 2011

Cooking ~ Gyoza/Jiao Zi/Dumpling

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.

Dipping sauce:
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.


Kiddothings said...

WOw! SO professional! It looks really mouth-watering! :)

Catheryn @ Pink Bibs said...

simple dish la... nowhere near professional la. :)

Karli said...

Oh WOW! Just stopping by to say hi, and I can't stop looking at your photos - YUMMY! Oh goodness, these look delicious! ♥

Catheryn @ Pink Bibs said...

Thank you Karli! :) You have a good weekend ahead and God bless you and your loved ones.

Carolyn (Lil' Dahling) said...

Nice! Wah now you're really into cooking huh? Thanks for sharing!

Catheryn @ Pink Bibs said...

Thanks Carolyn. As long as you dont mind reading my lazy recipes :)

I cook pretty much the whole week except weekends and Fridays. Those are my 'off' days. Kitchen tutup.