dumpling sheets

Swan_2

hi, sorry it's been so long, my main pc's been acting up & my lappy's got a dodgy keyboard

this looks intimidating & complicated, but once you've done it it's really easy


Gyoza

The 200g mix will stuff roughly 50 dumpling wrappers, I’ve given you the scaled up versions too in case you really get into it just make sure you follow only one colour list of ingredients

If you’ve any wrappers left over, just put them back in the freezer & if you’ve any spare mix, it can be shaped & fried like meatballs or a burger, you can freeze it, but you'll lose the texture of the Chinese leaves

Don’t chop the Chinese leaves too finely, you want to leave a bit of texture & crunch


200g minced pork (400g 500g)
125-150g Chinese leaves chopped (250-300g 450g)
½ Tablespoon ginger, finely chopped (1 Tablespoon 4 teaspoons)
3 Tablespoons chopped spring onions (6 Tablespoons 8 Tablespoons)
½ Tablespoon sesame oil (1 Tablespoon 4 teaspoons)
1 teaspoon sugar (2 teaspoons sugar 2 1/2 teaspoons sugar)
¾ teaspoon salt (1 1/2 teaspoons scant 2 teaspoons)
1 small clove garlic, very finely chopped (1 medium 1 large)

1) put pork in a bowl & squeeze & mash with your hands till it’s soft & pasty
2) add all other ingredients & mix well


follow any of the you tube instructions for stuffing & cooking, some of the methods are slightly different, I like to fry first till golden & crisp, then add boiling water, cover & steam

I put the stuffed gyoza on a baking tray sprinkled with cornflour as they're made & cover them with a damp tea-towel until they're all ready to cook
if you make too many, they can be frozen for later


Wagamama recipes to follow shortly (if anyone else wants them let me know) check your PM soon Han


PS ... it's good idea to use a non-stick frying pan, I used an ordinary sautee pan first time & they turned out looking like mangled jellyfish! possibly why they're known as Potstickers in China

Swan_2

right, that's the recipes sent Han

you'll need a dipping sauce, here's the simple one I use, you can change the proportions to suit your own taste

3 Tablespoons light soy sauce
1 Tablespoon rice vinegar
1/4 - 1/2 teaspoon chilli oil (or to taste)

mix well, it keeps indefinitely



PS ... as well as 'potstickering' the Gyoza, you can steam or deep-fry them

hanb

Thanks Swan I shall head over to the chinese supermarket this week hopefully!