Japanese Gyoza

31 Aug

gyoza

With the way things are going at the moment with work, Sundays seem to be my only day of rest. It’s been a little (well actually alot) hard to leave my couch potatoing days behind and working in the kitchen is very physically demanding. However, I think I will get stronger and with all the experience I am gaining at the moment, I think I will suck it up and SOLDIER on. Besides, Sundays have actually become more meaningful and I treasure the time spent with loved ones so much more.

We started the day with brunch at the Auction Room at North Melbourne with Jo-lyn. (The coffees were pretty amazing but I couldn’t really say the same about the food.) We also went to the market to get some fresh produce for the week. You can really get some amazing deals at the market on Sunday afternoons since everyone is trying to get rid of their perishables in preparation for new produce to arrive in the week to come.

Jason and I decided to have a cook off when we got home, so we made Japanese Gyoza which we learnt from this Japanese guy when he stayed with us early on this year. He was amazing at making origami and of course… Gyoza.

These one’s that look like little dinosaurs / platypus feet are Jaso’s.

Jason's Gyoza

These one’s are mine

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I guess it is pretty obvious that I am showing off… heh heh heh…. But we did say it was a cook off didn’t we!!! Jaso gave up on the Gyoza after a while and decided that he would much prefer baking extremely chocolately choc chip cookies instead. (They were YUM!)

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(These were the inside of Jason’s extremely chocolaty choc chip cookies.)

Here’s the recipe for the Gyoza.

(Makes 30 dumplings)

Ingredients for the Gyoza:

  • Gyoza skin (can be found in Asian supermarkets)
  • 300g minced pork
  • 2 tbsp freshly grated ginger
  • 1 tbsp minced garlic
  • 1 tbsp chopped chillies
  • 2 finely chopped spring onions
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • couple of shakes of white pepper
  • fresh coriander leaves

Ingredients for dipping sauce:

  • 5 tbsp Brown vinegar
  • 1 tbsp soy sauce
  • 1 tbsp Sugar
  • 1 tsp chilli powder

Place all the ingredients in a bowl and mix together for Gyoza dipping sauce.

Method:

  1. Mix the pork, ginger, garlic, chillies, spring onions, soy sauce, sesame oil and white pepper in a large bowl.
  2. Place 1 tsp of the pork mixture into a gyoza skin, place a coriander leaf on top of the pork mixture, line the edges of the gyoza skin with water and crimp the dumpling shut.
  3. Place dumpling on a plate lined with baking paper (Skin gets really sticky and will stick on the plate so this is necessary).
  4. Repeat this till all the pork mixture has been used.
  5. Put 1 tbsp of vegetable oil in a frying pan. When oil is hot, gently place gyoza in the frying pan and fry till skin a slightly brown.
  6. Pour 1/2 cup of water into the frying pan and close with a lid. This is a throughly cook the pork in the dumpling.
  7. Remove lid from frying pan when most or all the water has evaporated.
  8. Pan fry the gyoza till golden brown.
  9. Serve on a plate with dipping sauce and eat while still hot.
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