Gyoza (Chine Dumpling)

fall in love with this Gyoza dish when first tried it at one Japanese restaurant who served Chinese dish at Shah Alam while went there for lunch with boss after meeting with customer

everytime we're there definitely will order a plate of 6 pieces and both of us have 3

the tastes is simple but just love it

one day when shop for grocerry at Tesco, saw there selling gyoza pastry and without hesitation, just grabbed it and back to search for recipe

one thing to alert is the gyoza skin must be keep away from water as it will ruin and stick together once touch with water or keep in fridge

others than this the preparation steps are simple and the outcome is surprising me 

taste is totally the same as what I ate (I like) at restaurant

now I can enjoy tons of gyoza as much as I want

 

cut the cabbage into fine pieces

put some salts to let the cabbage to dehydrate

set aside for 10 minutes 

mix all the ingredients with seasoning and set aside for an hour

 moisten outside edge of gyoza skin by finger, scoop feeling of gyoza and wrap the feeling.

 add some oil, add gyoza, cook for one min over high heat

add some hot water (dont be too much) no more than half cover, cover by lid, steam for 5-6mins.

keep cooking them until liquid is gone
breakfast for family, this day was Japanese theme with Udon together :)
Japanese Udon Soup 

 Ingredients:
- 1/8 or 150g cabbage （キャベツ1/8個）
- 3 garlic chives （にら３本）
- 150g ground pork （150g 豚ひき肉）
- 1 clove chopped garlic （にんいく1個）
- 10g chopped ginger （10g 生姜）
- 1 tbsp sake （大１ 酒）
- 1/2 tbsp soy sauce （大1/2 醤油 ）
- 1 tbsp corn starch （大１ 片栗粉）
- 1/2 tbsp sesami oil （大1/2 ごま油 ）
- 1 tbsp oyster sauce （大1 オイスターソース）
- Gyoza skin （餃子の皮）

(for 20 gyoza)


Sauce:
Soy sauce
Vinegar
Ra-yu (type of chili oil)


Steps:
1. Cut the cabbage into fine pieces, put some salts to let the cabbage to dehydrate and set aside for about 10 mins.
2. Chop garlic chives/ Nira into small pieces.
3. Squeece the cabbage to dehydrate and transfer it to the other bowl.
4. Mix ground pork, garlic, ginger, sake, soy sauce, oyster sauce, corn starch/potato starch, sesame oil and knead ingredients until sticky.
5. Add in cabbage, garlic chives, all mixed together. Set aside for an hour.
6. Take a gyoza skin, moisten outside edge of gyoza skin by finger, scoop gyoza feeling and wrap the feeling.
7. After done all the wrapping, add some oil, add gyoza, cook for one minute over high heat.
8. Add some hot water (don't be too much), no more than half cover, cover the gyoza by lid, steam for 5-6 mins.
9. Keep cooking them until liquid is gone
10. Ready to serve on plate.

Recipes from: runnyrunny999