Chinese Dumplings/Gyoza (Jiao-Zi) with Wan-Tan Noodles

Gyoza! Who doesn’t love these cute little thing?
It is amazingly easy to make and life is much easier with ready-made gyoza wrapper that can be bought from Asian supermarket over here.
The fillings of the Gyoza is the key ingredient and I think there’s no right or wrong to it, as it varies between individuals to what you want to include in it.
I made my Gyoza from the following ingredients:
  • Minced Pork – about 300gm
  • Onion Chives – 1 bunch, finely chopped
  • Garlic - 2 cloves, finely chopped
  • Carrot – 1 or half depending on the size
  • A handful of fresh prawns – de-shelled, de-veined
  • Chinese mushrooms – I used 2, soaked and finely diced
  • 1 tbs of sesame oil
  • 2 tbs of soya sauce
  • Sprinkle of salt and pepper
  1. Mix all ingredients together and keep in fridge overnight.
  2. Wrap them in the gyoza wrapped whenever you want to eat them.
  3. Heat up a non-stick pan with 2-3 tbs of oil. Lined the gyoza flat on the pan and fry till the base turned crispy and browned.
  4. Pour a cup of water to cover the the base of the gyoza and cover with lid. Bring to quick boil for 1 minute and lower down to simmer for about 3 minutes.

I served my gyoza with ready-made Wan-ton/Wan-tan noodles (store bought again!). I have about 200gm of minced pork so I made use of them.

  1. Dice up 1 clove of garlic and 1 shallot.
  2. Heat up oil on a pan, and stir fry the garlic and shallot.
  3. When it’s browned, put in the minced pork and stir fry them with 3 tbs of dark soya sauce, 1 tbs of light soya sauce, 1 tbs of oyster sauce. Mix a little water to dilute the sauce.
  4. Remove the pan and set aside.
  5. To get ready the noodles, boil water in a saucepan over high heat. When it’s boiling, put the wantan noodles and use a pair of chop-stick to stir and make sure the noodles don’t stick together.
  6. The noodle should be ready in 2-3 minute. To see if it’s cooked, take a strand and run through cold water. The texture should be bouncy. If it is, toss the noodle through a sifter and run them under the cold water (this is to wash off the starch from the noodle). Quickly toss the noodle back to the boiling hot water for a quick hot ‘dive’ and then toss it again on the sifter to dry the noodle. It’s okay if there’s a bit of wetness.
  7. Put the noodle into a deep bown, pour the sauce over the coat them well with the noodles.
  8. Serve the wantan noodles on a plate with blanched Choy-Sum.
Ho Jiak!

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