I have a sudden craving for gyoza/ dumplings , after I saw Kathy of Small Kucing having some homemade ones. And hers look so great that the craving became even stronger , and I told myself I must make some for our dinner on of these night . I saw this gyoza pastry sold at Tesco and bought some home. I wanted to try out and see how crispy can the dumpling be with a thicker skin instead of the wanton skin which is thin. And it was good ! Best taken straight after it cooled down . It will be crispy for a short while so it is better to prepare it when you are ready to serve.
The fillings for this dumplings are a combination of fish paste, mince meat, mince sea prawns , water chestnut, spring onions, shredded carrots , black fungus cut into fine strips , sesame oil, white pepper powder and some corn starch and some light soy sauce for taste. Stirs it with a pair of chopstick till the mixture becomes sticky and heavy . Wrap it with the gyoza pastry skin and you can either deep fried them or cook them together with your noodles. I made a beautiful ginger balsamic dipping to go with the fried gyoza and it was great dip...perfect for these crispy gyoza.
Love this combination for the goyza filling ...flavorful and tasty
easy job once you have the fillings done
just wrap them with the gyoza pastry skin
all lined up for frying......or in your noodle soup
this ginger balsamic dips goes well with the fried gyoza
fry these gyoza only when you are ready to serve them
or they turn soft fast..only the edges remains crispy
great as an appetizer or starter
ingredients for the dipping consists of :-
balsamic vinegar, red wine vinegar and fine ginger strips
you can also cook them in your noodle soup if
you cant take the fried ones :) either way
it tastes good
Gyoza/ Dumpling Delights
gyoza pastry - 15 pieces
gyoza fillings :-
100 gm mince meat
70 gm prawns - mince
70 gm fish paste - store bought
1/2 carrot - shred fine
3 pieces of wood ear fungus- cut into fine strips
3 tbsp of chopped spring onions
7 pieces of water chestnuts- cut into small dices
1/2 tsp of sesame oil
a dash of white pepper powder
1 tbsp of light soy sauce
3/4 tbsp of corn starch
Mix all the gyoza fillings and seasoning together in a mixing bowl and continue to stir with a pair of chopstick till the mixture is heavy and sticky . Keep in the fridge till required.
Scoop a heap tbsp of the fillings on to a piece of gyoza pastry skin and fold over. Seal the edges by pressing the edges together and gently drop it into hot oil , 3 pieces at a time, under medium heat till both sides are brown and crispy. Take out and place them on paper towel to absorb excess oil. Serve with the ginger balsamic dipping.
Ginger Balsamic Dipping ( prepare this 2 hours earlier )
a knob of ginger, slice and cut into fine strips
4 tbsp of balsamic vinegar - amount is variable
1 tbsp red wine vinegar - * optional
Combine the dipping ingredients together and let it rest for at least1 hours before serving.
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