Monday, March 14, 2011

Gyoza (Dumplings) Recipe


300 grams ground pork
2 tablespoons chopped ginger
2 tablespoons chopped garlic
cup ground shrimps
1 cup grams grated and squeezed carrots
cup grated and squeezed singkamas
2 tablespoons soy sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor)
2 cups chopped cabbage
75 grams chopped onions
1 tablespoons sesame oil
20 pieces large wonton wrappers, cut in rounds
cup water
3 tablespoons vinegar
3 tablespoons soy sauce
teaspoon sesame oil
Cooking Procedure:
  1. Mix ground pork, ginger, garlic, shrimps, carrots and singkamas.
  2. Add soy sauce, AJINOMOTO GINISA All Purpose Seasoning Mix (Shrimp Flavor), cabbage, onions and sesame oil. Mix until thoroughly blended.
  3. Wrap 1 tablespoon mixture into each rounded wonton wrapper.
  4. Fold, seal sides with water and press with fork tines.
  5. In a pan, simmer  cup of water, drop dumplings and simmer while covered for 2-3minutes.Drain and discard water to dry.
  6. Add cooking oil and fry one side of the dumpling only.       Combine sauce ingredients in a bowl.
  7. Serve dumplings hot with dipping sauce.
Makes 20 dumplings
Cooking Time: 30 minutes
Tips and Tricks:
In China, gyoza are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.  Since then the Gyoza has become so popularized in Japan, that there are Gyoza restaurants and even a Gyoza Stadium located in Osaka, Japan. The Gyoza Stadium has a museum complete with history and explanations of the many varieties of this adopted dish

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