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12
Frypan recipes continued
Gyoza (Japanese Dumplings) Makes approx. 50
150g pork mince
150g chicken mince
2 tablespoons kecap manis (sweet soy)
1 teaspoon sugar
1 tablespoon mirin
1 egg
2 teaspoons sesame oil
2½ cups Chinese cabbage, shredded finely
¹⁄
³
cup finely chopped water chestnuts
4 green onions, chopped finely
50 sheets gow gee wrappers
vegetable oil for pan frying
Dipping Sauce
2 tablespoons kecap manis
1 tablespoon black vinegar
1. Combine all ingredients in a bowl and mix
well.
2. Lay several sheets of gow gee wrappers out
onto a bench top. Have a tray lined with
baking paper ready to place the prepared
gyoza onto.
3. Place a rounded teaspoon of filling into
the centre of the wrapper. Moisten the
edges with a little water. Fold the wrapper
over the filling but before sealing carefully
pleat on one side. The pastry will look
plain on one side but have a small pleat on
the other. Gently press the pastry to seal.
Repeat with remaining wrappers.
4. Heat frypan on MED/MAX setting.
Heat 1 tablespoon of oil in the frying pan
and place the dumplings, in batches, into
the pan, pleat side up. Cook until the
dumplings are golden on the bottom.
Do not turn. Carefully pour enough water
in the frying pan so that the dumplings are
half covered. Place the lid on the frypan
and cook, covered for 1 minute. Remove
lid and cook, uncovered, until all the water
has evaporated. Remove from pan, repeat
with remaining dumplings.
Note: The water should be simmering the
entire time. If this does not happen increase
the heat to MAX setting.
5. Serve with dipping sauce.
Tip: Kecap manis, mirin and black vinegar
are available at Asian grocery stores, or in the
international section of supermarkets.
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