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
- Mix all ingredients together and keep in fridge overnight.
- Wrap them in the gyoza wrapped whenever you want to eat them.
- 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.
- 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.
- Dice up 1 clove of garlic and 1 shallot.
- Heat up oil on a pan, and stir fry the garlic and shallot.
- 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.
- Remove the pan and set aside.
- 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.
- 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.
- Put the noodle into a deep bown, pour the sauce over the coat them well with the noodles.
- Serve the wantan noodles on a plate with blanched Choy-Sum.