Friday, September 7, 2007

Japanese Gyoza

The authentic Gyozas were cooking by steaming. In Singapore, we usually get it deep-fried from Sakae Sushi. You can modify the cooking method to suit your needs. Pan-fry like 'wo-tie' style is still our favourite way to cook it.

300g Minced Pork
1 bunch of Chinese Chives (Chopped finely)
2 Tablespoon Kikoman Special Soya Sauce
2 Tablespoon Osyter Sauce
1/2 Teaspoon Pepper

2 Pkts Japanese Gyoza Skin (Found in Cold Storage or Meidiya)

Dipping Sauce:
Light soya sauce with shredded ginger.

1) Marinate all of the above at least 2 hours before wrapping the dumplings.
2) Using water to soft the sides of the Gyoza skin, fold 3 or 4 folds to make a pocket for the meat. 3) Place meat in the centre and apply some water on one side to seal up the whole dumpling.
4) In a heated pan, add 2 tablespoons of cooking oil and pan-fry the dumplings till slightly brown. Add 500 ml of water and cover. Once the water boils and the dumplings float to surface of water, dish out and serve immediately.

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