Saturday, January 23, 2016
Gyoza (pork dumplings) by Angela Seah Thulin
250g minced pork meat
2 tbsp chopped spring onions
6g ginger, grated
3g garlic, grated or minced finely
Marinating for 30mins -
Few dashes of ground pepper
1/2 tbsp of sesame oil
3/4 tbsp sake
2 tsp jap light soya sauce
1/4 tsp salt
1 tbsp corn starch
To see wrapping - https://www.youtube.com/watch?v=FGCLULby_EY
1. Marinate the meat for 30mins. Then start wrapping and seal. Freeze it if you do not wish to cook it immediately.
2. To cook - heat up pan with oil on high heat. Then place the gyoza in (sitting), switch to medium heat and let it pan fried till bottom is golden brown look.
3. Add water in to cover at least 1/3 of the gyoza height. Cover lid and steam for few minutes or until water evaporates.