First attempt! Looks like plain soupy wonton to me =(
Couple of mistakes to learn from:
- Buy RounD wonton wraps, not square!
Had to come up with an alternative 'shape(s)'.Tortellini and Rustic styleeee
- Over filled the frying pan with too much water :S
- Turned the wrong side of the stove on....what a start
Makes 15 gyozas
- 100g mince pork
- 1 spring onion strip cut to fine pieces
- 2 garlic bulbs cut to fine pieces
- 1 tbsp minced / finely chopped ginger
- 1/2 cup of finely chopped cabbage (I substitute this with lettuce instead since there wasn't any in the pantry)
- 1/2 tbsp soy sauce
- 1 tsp oyster sauce
- 1/2 tsp sesame oil
- 1/4 tsp of salt
- White pepper for seasoning
- 15 wonton wraps
- In a large bowl, mix all of the ingredients above thoroughly. (I used a little mincing machine to help me cut all my vegetables together before mixing it with the pork).
- See here to wrap the pork mixture.(I used square wraps, so I used the tortellini method and the I-can't-be-bothered rustic method, where I dump 1 tsp of pork mixture into the middle of the wrap and combined all corners together =P. The main aim was to get a nice base so that I get a crispier base when I fry them but I wasn't sure whether they would open halfway, that's why I did half and half.)
- Place a non-stick pan or wok at high heat.
- Add a tablespoon of sesame or vegetable oil to the pan, and fry half the batch (10) for 1-2 minutes, until the underside is golden.
- Carefully add water until it reaches half the height of the gyozas and cover (my biggest mistake).
- Cook for 5-6 minutes, or until the water’s absorbed.
- Remove the dumplings from the pan and keep warm, while you cook the remaining batch.
- Optional: Mix soy sauce and vinegar as the side sauce.