If you like Dim Sums, definitely you like gyoza dumplings. Regardless how you called it and from which country, there bound to be similarity! As for me, I don't bother which country created this delicious morsels first. It existed and I'm going to learn how to make it and eat all I could ☺. Seems that any Oriental household, the females in the family had been taught somehow at least one type of such dumplings be it Xiao Long Bao, Sui Gow, Siu Mai or Har Gow. Most of these dumplings are meat based like pork or beef but also seafood based like fish, prawns and vegetables.
I normally stashed some wrappers like Spring Rolls wrappers, Wonton or Gyoza wrappers in several shapes and sizes. It's a saviour for quick meal because you can make in advance dozens or hundreds of this dumplings with these wrappers and freeze them in portions for later use. One of my mom's friends taught us to dry left over Wonton wrappers and use it as broad, flat, squarish noodles in soups or stir-fries, like pasta. She always gave us bunches of it because she's a Wonton Noodle Seller ☺.
1 Packet Gyoza/ Sui Gow/ Pot Stickers Wrappers
(White opaque round pastries made from eggs and wheat)
2 tsp Sesame Oil
Some vegetable oil for cooking
For Fillings (Mix all into smooth paste):
100 g Chinese Cabbage - hard stems removed & finely chopped
150 g Minced Pork
100 g Chinese Flower Chives - hard stems remove and cut about 3" in length OR 2 stalks Spring Onions - finely chopped
1 tsp Finely Grated young/fresh Ginger
2 cloves Garlic - grated
1 tbl Thin Soya Sauce - Japanese brand like Kikkoman
3 tsp Sake
2 tsp Mirin
Generous Pinch White Pepper
80 ml Japanese Rice Vinegar (you can use Chinese Rice/Glutinous Rice vinegar)
8o ml Thin Soya Sauce
2 tsp Sesame Oil or Chilli Oil (S&B Chilli Oil/La Yu Oil)
Young Ginger - julienne thinly (optional-I like to add it into the soy sauce mix)
1. To make Dipping Sauce; put all ingredients in a small bowl and stir to combine. Divide among smaller sauce dishes.
2. Wrapping - Lay a wrapper in your palm and put about 2 - 3 tsps of filling in the middle. Lightly dampen the edge of wrapper with water, then fold the edges together to form semicirlcle. Press firmly to enclose the fillings. Lightly dampen the curved edge of wrappers again, then overlap the edge to form pleats (you can watch a video here.) Put dumplings on a lined tray with Cling Wrap. Repeat the whole procedures again until finished. Refrigerator dumplings until ready to cook.
Note: For this recipe I skipped the pleating method for this time :-D I folded the wrapper into halves with the fillings in the middle as you can see in the picts. I learnt it from Harumi Kurihara's book - Harumi's Japanese Cooking. You can also add chopped fresh prawns into the filling which would made it tastes sweet and succulent. Sometimes I added in finely chopped Jicama or water chestnuts for extra crunch!
3. In a large non-stick frying pan over medium-heat. Put the dumplings in the pan in the pot, flat-side down, in single layer.
Cooked for 2 minutes or until bottom is crisp and golden. Combine 1/2 cup of boiling water (125 ml) with 2 teaspoon of vegetable oil and the sesame oil) then add to the pan. Cover, reduced heat to low and cook for about 10 minutes. Remove lid/pan cover, increased the heat to high and cook for about 10 minutes until the liquid has evaporated. Remove fried dumplings from the pan and drain on paper towel. Serve with the dipping sauce.