Chinese Dumpling / Gyoza

餃子/ Gyoza

Ingredient A (dumpling filling):

• 250gm ground pork, minced
• ½ cup chopped cabbage
• 1 Ear fungus mushroom (Mok Yee), soaked and chopped
• 6 cloves of garlic, finely chopped
• 1 teaspoon sesame oil
• 2 cm fresh ginger, finely chopped
• 1 Spring Onion, chopped
• 3 teaspoon of soya sauce
• 1 teaspoon of salt
• 2 dash of white pepper
• 1 chives, chopped

Mix all ingredients A, set aside.

Dumpling skin:
I use ready made dumpling skin that you can easily buy from supermarket. You can make your own, easy; just mix wheat flour with water, but it is labors intensive and time consuming.

How to make the dumpling:
Wet the dumpling skin edges with plain water. Place about 1 teaspoon of filling in the middle. To fold the dumpling, start with the left side, pinch together, then make a small pleat, fold it and pinch together. It takes about 4 pleats to close the dumpling. Pinch the edges to seal the dumpling.

How to cook the dumpling:

Method 1: Place the dumpling in a boiling water and lets it boils for 5 minutes. Serve!

Method 2: Pan fried the bottom and then steams it, this kind of dumpling is also known as the Japanese Gyoza. I love this method; it makes the dumpling really delicious.

First, heat up 2 tablespoon of oil in your pan.

Arrange the dumpling on the pan. Lets it cooks in the pan for 2 minute in medium heat, no need to stir it; we just want to brown the dumpling bottom.

Add enough water to cover ¼ the height of the dumpling. Turn up the heat and close the lid and lets it steams for 5 minutes.

Use a spatula to scope up the dumpling, careful not to tear the skin.

Serve with dumpling sauce.

Dumpling sauce:

• 2 tablespoon of soya sauce.
• 1.5 tablespoon of vinegar.
• ¼ teaspoon of sesame oil.
• 1 teaspoon of chillies oil.
• Mix ingredients.

Eat up! Yuuummmmmmmyyyy!!