GYOZA

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My weekly escape from homework. While talking to Tingyi over the phone, we were discussing how we have been procrastinating. And she said "wah lao you whole day baking only lor you!!"

Okay, I don't only bake okay! (:

My mom taught me some pretty neat dumpling folding tricks. I have always loved gyoza, or any sort of chinese dumpling. It's like a little bundle of goodness.

Edit/ : This was probably the only dish that my father nodded his head to! Even he liked it! :D

Anyway, this wasn't difficult to make! Recipe taken from videojug.com

• 140 g pork
• 3 large shrimp(this is actually up to you)
• 1⁄8 head of Napa cabbage( chinese cabbage)
• ¼ bunch Chinese spring onion
• 20 gyoza wrappers
• 1 tsp ginger
• 1 tsp garlic
• 1 tsp salt
• 1 tsp white pepper
• 1 tbsp vegetable oil
• 1 tbsp sesame oil

1. Step 1: Chop and Grate

   First ready the ingredients. Chop boiled Napa cabbage, Chinese chives, and peeled and deveined shrimp. Finely grate a teaspoon each of ginger... and garlic.

2. Step 2: Combine The Ingredients

   Now combine the chopped cabbage, Chinese chives, pork, shrimp, garlic and ginger into a large bowl. Add a pinch or two of salt and white pepper and a tablespoon each of sesame oil and vegetable oil for additional flavor.

3. Step 3: Mix Thoroughly

   Mix thoroughly with your hands for a minute or two. Once mixed, place in refrigerator for about ten minutes to cool.

4. Step 4: Wrap The Gyoza

   After the ingredients have chilled, it's time to wrap the dumplings. Put about a spoonful of the vegetables, pork and shrimp mix onto each skin. Moisten one half of the goyza skin with a little water and then fold it in two, making a semicircle. Pinch the two sides together, sealing the skin all the way across. Let's see that again.

5. Step 5: Time To Cook

   Dumplings are cooked by pan-frying, then steaming. Here's how to do it. Pre-heat the skillet under high heat with a little vegetable oil. Once the skillet is hot, reduce the heat to medium, and place a few dumplings in the skillet. Be sure not to overload the skillet. After about two minutes, lower the heat and add one half a cup of water, and cover. When the water has boiled off, uncover and remove from the stovetop.
   Edit: I actually added about a teaspoon of sesame oil to the cup of water. This will bring more fragrance to your gyoza.

6. Step 6: Wait & Serve

   Serve the dumplings hot with either soy sauce or gyoza dipping sauce. To make a great gyoza sauce, simple mix two tablespoons of soy sauce, 1 tablespoon of vinegar, and 1 teaspoon of hot pepper oil. With or without sauce, you will find these dumplings delicious.
   
   Edit: To the sauce, i added another tablespoon of sake (rice wine), just for more flavour! :D

Enjoy!