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.
Marination:
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.
Marination: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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