Cuisine: Chinese | Prep Time: 10 minute | Marinate Time: 1-2 hours | Cook Time: 30 minutes | Serve: 5-7 persons
Gyoza! One of my ultimate favorite. There is something about ‘Gyoza’ that I couldn’t put words into describing it. They can be eaten as a snack with a cold beer or eaten in its own. I got to know from a friend who is from China that they have it during the Lunar New Year or Chinese New Year, where her folks will make tens of dumpling to feast on. There are many versions of dumplings around, for instants, Wan Tan and Mandu, but I would still prefer ‘Gyoza’ in Japanese or ‘Jiao Zi’ in Chinese. It usually filled with ground pork and vegetables, and wrapped in a thin dough. Some would prefer it to be steamed, cook in soups or my favorite, pan fried. This is definitely my first time trying to make this dish and of course with the help of MamaCook.
This dumpling definitely reminds me of, my maternal grandma would make a type of ‘Kuih’ (a chinese steamed snack) that is filled either with garlic chives or chinese turnip, back when I was still in primary school. Ever since her passing 8 years ago, no one can make it as good as hers even though MamaCook’s ‘kuih’ taste pretty close.
300g minced pork/ chicken
50g dried shrimp
2 tbsp cooking oil
1 cup of chopped chives
2 tbsp finely chopped garlic
1 tbsp soy sauce
1 tsp sesame oil
1 tsp cornflour
1/2 tsp pepper, or to taste
1/2 tsp salt, or to taste
250g all purpose flour
130-140ml of boiling hot water
1. Place the all purpose flour in a mixing bowl and slowly add boiling hot water. Mix it with a spatula
2. When the dough is cool enough to handle, knead using your hands until you form a dough.
3. Add in 1-2 tbsp of cooking oil and continue to knead until it’s pliable dough.
4. Cover the dough with a kitchen towel and let it rest in room temperature for 20-30 minutes.
1. Combined all the ingredients and season it well.
1. Dust some flour on a clean table.
2. Take some of the dough and roll it thin with a rolling pin.
3. Cut the dough using a cup or a round cookie cutter. Reuse the remaining dough to form more of the Gyoza skin
4. Place 1/2 tbsp of the filling in the center of the Gyoza skin, fold it into half and pleat the edges to seal it (as seen in the picture above)
5. Continue to repeat the step above until you have finish all the dough or the filling.
6. Heat up a pan with 2-3 tbsp of cooking oil.
7. Put the Gyoza in and let it cook over medium heat.
8. When the Gyoza start to sizzle, pour in some water until it is half cover the Gyoza.
9. Cover the pan with a lid and let it cook until the water dries up.
10. Check the Gyoza once the water dries up or until it’s brown and turn off the heat.
11. Serve while it’s hot