Delicious Recipes for Gyoza to try!
- Erynn Trewartha
- Sep 23, 2015
- 2 min read
I was walking through the supermarket looking for something to eat, and I began craving dumplings so bad! So I bought some minced beef and some dumpling wrappers and made my way home. My mother got home, and wanted to make them with me and teach me how she would normally make them. We also found a tray of pork mince and used that as well.
Beef Dumplings:
500 grams of Beef 1 Clove of garlic Grated ginger (around a thumb size of it) 1 tbsp. of Oyster Sauce (I use one with minimal sugar) 1/4 tspn of Chinese 5 spice 1/4 tspn of Sesame Oil 2 tspn of Soy Sauce 2 Spring Onions 1 tbsp Shaoxing Wine 1 cup of finely chopped cabbage. 1/2 Cup of chopped coriander (cilantro)
Mix these ingredients together and place a teaspoon sized ball into the centre of the dumpling wrapper. Wrap up in a shape of your own choice (it does not really matter)
Pork Dumplings:
500 grams of Minced pork 1 clove of garlic 1 tbsp. of Oyster Sauce 2 Spring Onions 1/4 tspn of Sesame Oil 1 tbsp Shaoxing Wine 2 tspn of Soy Sauce 1 cup of finely chopped cabbage. 1/2 Cup of chopped coriander (cilantro)
Mix these ingredients together and place a teaspoon sized ball into the centre of the dumpling wrapper. Wrap up in a shape of your own choice (it does not really matter)
If there is any left over meat, you can make small meat balls by adding just enough egg and flour to bind the meat together.
Cooking:
On the bottom of a pan use peanut oil (or if you are allergic use another oil of your choice; My preferred choice would be light Olive oil if I knew someone with peanut allergies, as I dislike genetically modified oils such as Canola, Vegetable, safflower and sunflower oils). Put the dumplings in the pan and cook until their bases are golden brown. (While this is happening boil the kettle). You may only be able to fit a small amount of dumplings at a time in the pan depending on its size. Then fill the pan up with a cup of boiling water (For kids make sure there is an adult supervising you… the pan begins to spatter violently), and put a lid over the top. Because the meat is raw, it needs to steam/cook for about 5 or so minutes. The meat balls on the other hand need ten minutes of cooking in the pan, as they are not being steamed.
When they are finished, serve up with any sauce of your choice. I recommend Sweet Soy Sauce, made with Palm sugar and not refined sugar. It tastes so good!
Enjoy!
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