Gyoza, the Japanese version of the Chinese Dumpling, Jiaozi (饺子) which consist of ground meat and vegetable filling wrapped in a thinly rolled piece of dough. Jiaozi can be cooked in different ways - boiled (水餃) , steamed (蒸餃) or pan-fried (鍋貼) which is also known as potstickers.
Filling: Combine all ingredients together and refrigerate for 30 minutes.
(Makes 100 dumplings)
1 kg minced pork
200g Chinese chives (or chinese cabbage) - chopped finely
1 1/2 tsp salt
1 1/2 tsp sugar
1 1/2 tbsp minced garlic
1 1/2 tbsp minced ginger
1 1/2 tsp pepper
2 tbsp soy sauce
2 tbsp Chinese cooking wine
1 tbsp sesame oil
2 tbsp cornstarch
To make dumplings:
1 pack of Gyoza wrappers (1 kg)
1 tbsp cornflour + 2 tbsp water
- Place a teaspoonful of the filling in the centre of the gyoza wrapper. Brush a little cornflour mixture around the edge of the wrapper, then fold and pleat the dumpling. Make sure edges are sealed tightly.
- Place the dumplings, seam-side up onto a tray (lined with baking paper) and gently press to flatten bottom. Cover with dampened tea towel to prevent from drying out. (At this point, you can freeze them on a tray. When they are frozen, transfer them into a sealed freezer container or resealable bag. This method will keep them from sticking together).
To pan-fry the potstickers:
- Heat about 1 - 2 tbsp cooking oil in a frying pan over medium high heat.
- Arrange dumplings in the pan and pan-fry until the bottom of the dumplings turn golden brown and crisp. (Do not move or turn the dumplings over)
- Add about 3/4 cup of water (so that dumplings are partially submerged) and cover the pan immediately. Cook under medium heat until liquid is absorbed - this will take about 8 minutes. (The purpose is to steam the dumplings).
- Uncover the pan. Lower the heat and cook the dumplings for another 2 minutes. This process gives the dumplings a crispy bottom, slightly chewy soft top and juicy filling.
- Using a spatula, transfer the dumplings onto a serving plate and serve hot with dipping sauce.