Today is just the second day of starting this Blog. While I was thinking what to put up, I remembered having made some Gyozas (for freezing) couple of nights before and thought this would be a really good recipe to put up. It's really scrummy! I'm calling it Gyoza but the Korean Mandu, Chinese dumplings and the Nepalese Momo are all very similar other than a few extra ingredients.
There are really a lot of various ways you can make them. I usually just use what I have got and throw stuff together and it turns out good. Cooking for a long time can do that to you. Like how your mums cooking always tastes good no matter what she cooks.
The mince chicken can be substituted for mince lamb or pork. I have omitted the cabbage since I've run out of them. It's a good idea to make a big batch of these to freeze and use them later when you want.
Chicken Gyoza
Ingredients
- 500g mince chicken
- 2 medium onions minced
- 1 spring onion minced
- 1 tbsp soy sauce
- 1 tsp soy sauce
- 1 tbsp potato starch
- 2 tbsp garlic paste
- 1/2 tsp ginger paste
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 packs of gyoza skins
- flour for dusting
- water for wetting the gyoza skin edge
Preparation
In a large bowl add the mince chicken, all the wet ingredients, ginger and garlic paste, potato starch, black pepper and salt.
Mix thoroughly so that it becomes a nice smooth paste. This will help make the gyozas juicy.
Then add the onions and
spring onions and mix again. Cover the bowl with cling film and leave in fridge for 30 mins.
Line a baking tray with baking paper and sprinkle some flour and leave aside.
Remove a gyoza skin, add a little of the chicken mixture in the middle as shown in the picture.
Fold the gyoza in half. Wet the edges of the gyoza skin with water. Then starting from the left opening; fold a pleat with your right hand and press with your left thumb. Repeat this action until you reach the other end and then re-press gently to stick them. Place them on the baking tray.
For freezing: Wrap the baking tray with cling film and freeze for 24hrs then remove and place them in freezing bags. This way they won't be frozen stuck together.
Heat a large non-stick pan in medium-high heat and add a little oil. Place the gyozas in the pan. Fill the pan with boiling water until they are half covered. Cover the pan and cook until the water evaporates (5-7mins). Then drizzle some oil in between the gyozas and cook for further 2-3mins or until the gyozas are golden brown underneath.
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| Chicken Gyoza |
