Tuesday, 28 April 2009


Thought I'd make gyoza tonight as we haven't had it in some time. So in the afternoon, called Liana to take out the gyoza skin from the freezer to defrost. Came back to find that instead of gyoza skin, she'd taken out wanton skins to defrost instead. Oops... Gyoza skins are round while the wanton skins are square. How? No choice, had to use what was already defrosted.

But looking at the finished product and the pictures, I would say they look ok. Whew.. lucky!


1 pack gyoza skin
250 gm minced pork
250 gm minced beef
4-5 pcs Chinese cabbage – can be substituted for cabbage
2 sprigs - chopped spring onions
1 tsp minced garlic
1 tbsp soy sauce
1 tbsp rice wine
splash of sesame oil
1 tsp corn flour mixed with a little water

Dipping Sauce:
2 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
dash of la yu – chilli oil

1. Boil some water in pan and when boiling, add cabbage into pan until wilted. Remove from pan and dunk in cold water. Remove from water and squeeze out the water from the cabbage and chop finely.
2. In a bowl, add the 2 different kinds of minced meat, spring onions, cabbage and ginger.
Add the salt, soy sauce, rice wine and sesame oil. Mix well.
3. Take a tbsp of the mixture and place on a gyoza skin. Dab a little of the corn flour slurry on the top half of the skin and fold into half. Pleat the skin. Repeat till all the meat has been used up.
4. Heat a little oil in a flat base frying pan. When hot, place the gyozas in the pan and leave for bottoms of gyozas to get brown. After 5 mins, add 150 ml water. Cover. Leave lid on for about 7 mins for gyoza to steam/fry. Remove lid and check to see that skin has become translucent. If not ready, add a little more water and cover for another 2 mins.
5. When gyozas are cooked, remove and place on plate with bottoms facing upwards.
6. Serve and eat with dipping sauce.

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