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Thursday, July 18, 2013

Savoury : Gyoza (Japanese dish)

Ok... it has been ages since I updated this blog.. I've been too caught up with my children's activities that I have very little time for myself.

Anyway, I would like to share a favourite recipe of mine.. a recipe which my children love.. GYOZA.

Normally, we'd have GYOZA at Japanese restaurants but they are costly, especially when you have 5 children who eat a lot! So, I decided to learn how to make GYOZA and when I have the time, I'd make them for the children. :)

GYOZA (餃子)

400 gm minced chicken
300 gm minced prawn
half a cabbage (finely chopped)
6 stalks of spring onion/scallions (finely chopped)
1 onion (finely chopped)
1 bulb of garlic, peeled and finely chopped
1 inch of ginger (grated)
1 tbs sesame oil
3 tbs oyster sauce
5 tbs light soy sauce
1/2 tsp salt (optional)
1 tsp pepper
2 tbs sugar (optional/as desired)
2 tbs potato starch

Bought at Tesco and HALAL.

Japanese Gyoza Pastry bought at Tesco

Potato Starch

In a bowl, place the minced chicken and prawn, pepper, salt, sugar, sesame oil, oyster sauce, potato starch and soy sauce.

Add the cabbage, spring onion, garlic, onion and ginger and mix them well.

Place a spoonful of gyouza mixture on the gyouza pastry.

Wet the side of the pastry with water.

Starting from one end, over lap the pastry with 1 cm gap in between.

TA DA!! This is how it should look like!

Sprinkle your container with some potato starch to prevent the gyouza getting stuck on it.

Heat your pan, and wipe some oil.  Place the gyouza.

Pour some boiling water until 3/4 of the gyouza is covered with it.  Put 1/2 a tsp of sesame oil in the pan.  Cover it and wait until the water has drained and the bottom of the gyouza is brownish.

Ready to be eaten with Japanese Sesame Soy Sauce

Here's a short video on how to 'fold' the gyoza pastry.