Gyoza? Jiaozi? (餃子). The original Japanese or Chinese dumplings or even pot stickers in America? I once made Malaysian currypuffs for hubby’s work as they were having a training day by a gentlemen from the US. He took one look at my currypuffs and pronounced ‘I love these pot stickers’ Needless to say hubby had fun informing him otherwise.
These dumplings consist of ground protein and vegetable fillings that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished goyza can be boiled, steamed or pan-fried. I have even seen people deep frying them.
However I usually fry mine for a minute in a little oil before adding water and cover the pan to steam them till dry. Then I uncover and allow them to fry for a bit till the bottom is crispy with a touch of oil.
You can substitute the fillings and marinate according to your taste.
Gyoza 餃子 – Special
- 100 g mince prawns
- 100 g mince fish paste
- 100 g mince pork
- 1 tbsp mince ginger & garlic
- 3 sprig spring onions cut into small
- 3 large leave Chinese leaf cabbage cut into small
- 1 tbsp rice wine
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- salt & pepper
- 1 tbsp corn starch
- Black vinegar
- chilli sauce
- soy sauce
- 1 pkt I used shop bought Gyoza wrappers
- 2 tbsp oil for frying
- 1 tbsp garlic oil
- Mince all the proteins and cut everything and place into a deep bowl. Mix and let it all marinate while you tidy up your wrapping station.