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
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| Bought at Tesco and HALAL. |
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| Japanese Gyoza Pastry bought at Tesco |
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| Potato Starch |
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| In a bowl, place the minced chicken and prawn, pepper, salt, sugar, sesame oil, oyster sauce, potato starch and soy sauce. |
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| Add the cabbage, spring onion, garlic, onion and ginger and mix them well. |
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| Place a spoonful of gyouza mixture on the gyouza pastry. |
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| Wet the side of the pastry with water. |
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| Starting from one end, over lap the pastry with 1 cm gap in between. |
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| TA DA!! This is how it should look like! |
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| Sprinkle your container with some potato starch to prevent the gyouza getting stuck on it. |
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| Heat your pan, and wipe some oil. Place the gyouza. |
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| 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. |
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| Ready to be eaten with Japanese Sesame Soy Sauce |
