Thursday, 21 July 2011

PauPau Gyoza (Fried Dumpling)

Gyoza is also known as Japanese potsticker, which is originated from China (known as Dumpling) and was introduced to Japan. Gyoza can be cook in variety way, either steamed, pan-fried or others. Today I am going to pan-fried Gyoza and hope that you are enjoy the recipe too.


Ingredients:
Dumpling skins
Minced meat
50gm minced onion
Carrot
Cabbage
1 egg

Ingredients: (for marinate the minced meat)
Soy sauce (to taste)
1 tablespoon sesame oil
1 tablespoon ginger powder
1 tablespoon corn flour
1 teaspoon "Kao Liang" or rice wine
1/2 teaspoon pepper powder
50gm minced onion


Directions:
Mix evenly all the chopped cabbage and carrot into the minced meat. Then spread the egg into the meat mixture evenly.

Place a spoonful meat filling in the center of the gyoza skin.
Put water along the edge of gyoza skin by finger.
Make a semi-circle and then sealing the top.

Ensure all the top is sealed nicely.
Put the gyoza into the pan with high heat.
Pan fried the gyoza until become brown and cripsy. 
Served hot.

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