Now I know this is the most popular "Chinese" food in Canada. The difference between Chinese dumpling and that of Japanese is how we cook them. We fry them, and Chinese people steam them or make soup with them.
Ready in: 45 minutes
Ingredients for two:
200g of ground pork
3 green onions
3 dried mushrooms
5 Nappa cabbage leaves
2 teaspoons of minced ginger
2 teaspoons of minced garlic
1 tablespoon of sesame oil
1 tablespoon of oyster flavored sauce
1 tablespoon of soy sauce
1 pack of dumpling paper, if you want it homemade, see below for ingredients and steps
Salt and black pepper
<Important> Your dumpling will be hard if you use less Nappa cabbage.
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| Dumpling paper |
Step 1: In a bowl, put some water and mushrooms to make them soft.
Step 2: Chop cabbages, green onions and mushrooms.
Step 4: Place 1/2 full of mixture on dumpling paper.
Step 5: Using your finger, put some water around the edge of the paper.
Step 6: Using a fork, close the dumplings firmly.
Step 7: Boil water. Meanwhile, without adding oil, place Gyozas in a pan, and then turn the stove maximum temperature.
Step 8: Add boiling water into the pan to cover half of Gyozas. Leave the stove maximum temperature, and let the water evaporate.
Cover it when water is almost gone.
Step 9: When water is gone, add some oil from the edge. Now your dumpling is crunchy outside, and juicy inside!
300g flour
60g tapioca flour
170ml warm water
Step 1: Mix all ingredients well for 15 minutes. High speed prefered.
Step 2: Wrap the dough and sit it in the fridge for 30-60 minutes.
Step 3: Divide the dough into 60 mini balls, and flatten each ball.
