Gyoza Recipe

During the Enhanced Community Quarantine, kids staying at home will become bored and will look for something to do. Allowing them to help in simple kitchen tasks is a good way to kill boredom. But of course, guidance from us, parents is highly needed.

Here is one recipe that your kids will surely enjoy doing - Gyoza.

Gyoza is dumpling commonly cooked in China and other East Asian Countries usually served during the Chinese New Year. 

Gyoza is a mixture of ground meat and vegetables sealed in a dumpling wrapper. This can be boiled, steamed, pan-fried, or deep fried.

By the way, I bought a dumpling maker molder so making Gyoza is easier.

The common way to cook this is to pan-fry until the wrapper turned crispy. A small amount of water is added into the pan then covered to quickly steam the dumplings.

It is best served with a dip composed of soy sauce, vinegar or calamansi juice, and brown sugar.

Here is an easy recipe of Gyoza.

Gyoza Recipe

Ingredients:

2 cups cabbage , finely chopped

1 small carrots, finely chopped

1 small onion, minced

15 dumpling wrappers

100 grams ground pork

salt, pepper, oil, soy sauce and vinegar, brown sugar for the dip

Instruction:

1. Saute onion and ground pork until golden brown.

2. Add the chopped cabbage and carrots. Cover and cook in low heat until the vegetables are cooked.

3. Transfer in a bowl to cool.

4. Using a dumpling maker , put about 1 tbsp of the mixed vegetable. You may need to seal the edges with water before pressing.

5. Brush off any excess cornflour from the bases of the dumplings.
6. Heat a non-stick frying pan with 1 tbsp vegetable oil.
7. Fry the gyoza on one side only – don’t turn them over, you just want one crispy side. They should be golden brown after about 2 mins. You can stop here if you want it crispy.

8. Add a little water to the pan and cover with steaming lid. If steaming lid is unavailable, use the pan's cover but make it a little open by putting a ladle.
9. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside.

10. For the dip, mix 2 tbsp soysauce and 1 tbsp vinegar or calamansi juice. Add 2 tbsp water and 1 tsp brown sugar. Mix well.

Serving size: 3