Gyoza /餃子

In Japan, Gyoza is referred to 锅贴 (read as guo tie) aka pan-fried dumpling. It is one of our all-time favourite dishes. I usually make it with the ready-made dumpling wrappers but tonight I used the homemade wrappers. The wrappers were made with the pan mian dough, rolled out fairly thin on the lightly floured surface and cut with cookies cutter.

Gyoza /餃子

Ingredients (10 pcs):

10 sheets dumpling wrappers (ready-made)

½ tbsp cooking oil

¼ -½ cup hot water

Filling

100g mince

1 tsp finely chopped ginger

1 tsp oyster sauce

¼ tsp garlic powder or finely chopped garlic

1 tsp sesame oil

1 tsp mirin (optional)

¼ tsp salt or to taste

¼ tsp ground white pepper

½ tbsp corn flour

½ cup finely chopped cabbage*

*Can be substitute with other vegetable such as leek and chives, or combination of cabbage and other vegetables.

Directions:

1. Filling: Bring together all ingredients except cabbage in a medium mixing bowl, mix well and marinate for 10-15 minutes. Stir in cabbage and set aside for later use.
2. Assemble: Place one tablespoonful of filling in the middle of each wrapper. Wet the edges of the dumpling with water in necessary. Fold the wrapper over the filling into a half moon shape and pinch the edges to seal.
3. Cook: Heat oil in a medium size non-stick frying pan, arrange dumplings in the pan. Pour in hot water and cover the pan immediately. Dumplings will be cooked by the hot steam. Listen to the sizzling sound, once the sizzling sound goes off remove the cover. Let it cook further for 1-2 minutes. Flip dumplings over, pan-fry the other side until lightly browned.
4. Serve warm with dumpling vinegar and finely shredded ginger.