OH MY GOODNESS……you need to know about my lunch today!! GYOZA …….say what?! i hear you cry……well Gyoza dumplings are little Japanese dumplings with many names, such as “Jiaozi” (Chinese) or “Pot stickers” (North American) you can find them on menus in any of these name so look out for them…… Every time me and my husband go out for dinner we go for Japanese as its an all over winner….he eats animals and i don’t…..But in our usual feeding holes they make there Gyoza different from me and i prefer my way to there’s if i’m honest, iv noticed recently that they use processed veg instead of just cutting it up an putting it in so there’s not much colour and it looks like chicken which is unsettling……and another things there usually deep fried or steamed and i like a combo of the two which is actually called Yaki-Gyoza 🙂 Also would like to add that you get Gyoza skins in all oriental supermarkets in the frozen section. then you have the dipping sauce…..now this dipping sauce is what makes this dish a mouth party haha Its just perfect it makes you want to dance with joy and if i could marry a dipping sauce then this would be the one for me ….I’m not kidding… i danced in my kitchen every time i taste it …..its the kind of dish that you can throw together fast and and its amazingly tasty…..anyway that’s enough of me raving about it now its time for you to give them a try 🙂
** According to folk tales in China, Jiaozi were invented by Zhang Zhongjing, one of the greatest practitioners of traditional Chinese medicine in history. They were originally called “tender ears” because they were used to treat frostbitten ears.
Mouth Party Gyoza
serves 4 (i cut this recipe down allot for when its just me)
- 20-25 Gyoza skins (leave them to defrost on the worktop, can be re frozen no problem)
- 1tbsp veg oil, to fry
- 4 dry Shiitake mushrooms, softened in hot water for 10mins, fine chop the mushrooms and save the soaking water for later
- 1 red onion, fine chopped
- 1 carrot, peeled and very finely chopped
- 2 spring onions chopped fine
- 4 leaves cabbage, i use savoy or green, finely shredded and chopped
- 1 clove garlic, fine chopped or crushed
- 1/2 tbsp grated fresh ginger
- 1tsp toasted sesame oil
- 1 heaped tbsp cornflour
for the dipping sauce:
- 2tbsp rice vinegar
- 3tbsp Shoyu
- 2-3 drops sesame oil
- combine all in a mixing bowl and stir…..serve at the side in little dipping bowls.
Method for the Gyoza:
- throw all your vegetable ingredients including the chopped Shiitake mushrooms in a large mixing bowl and add your cornflour and sesame oil and combine thoroughly…..be careful when separating your Gyoza skins if they tear there no use….now take a skin in your hand and dip your finger in the mushroom water and moisten round the edges of the skin….now scoop some veg in a teaspoon and place in the middle of the skin, fold the skin over and seal the sides (like a taco shell but seal the sides) continue until all the Gyoza have been filled and sealed.
- heat oil in a large wok (woks are amazing if you don’t have one then get one) and add some of your Gyoza, fry on one side for about 3mins and flip over carefully with tongs or chopsticks till both sides are golden and set aside and keep warm, continue to do this until there all golden brown on both sides.
- Now there all golden add them all back in the wok and pour a cup of cold water into the wok and cover with a lid (i use a large bamboo steamer lid you can use anything just to cover it) let it all steam over a med heat till the water has gone and there ready…..
- Serve with the dipping sauce at many time of the day 🙂
Lets have a party in our mouths…. woohoo 🙂
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