On Sunday after going to the Chinese Grocery in Chinatown and having seen some frozen Gyoza for sale, we deiced to make our own! They were selling 10 or 12 pieces of frozen Gyozas for $6 plus to $10 plus depending on what the filling is (Vegetarian, Shrimp or Pork) we thought it was too expensive and not sufficient to fill 2 tummies. As a result, we bought those ready made skins (1KG) for $2.50, a bunch chives for $1 and minced pork (1.5KG) for $7 plus. In our first attempt, we made use of 1/4 of the skins and about 500 grams of minced pork and made a total of 32 gyozas for dinner. Not bad and pretty easy.
By the way, did you know that Gyoza (Japanese style dumplins) is originally a Chinese dish and has become very popular across Japan?
 Marinated minced pork with chives |
 Frozen Gyoza skins |
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 Ken is efficient & good with folding |
 Gyoza galore |
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 Close ups |
 Ken browning the gyozas |
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 Steaming the gyozas with a little water after they are browned |
 Steaming it for a couple of minutes |
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 Pan frying the gyozas again to make them cripsy |
 Looks good eh? |
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 Gyozas with ginger and vinegar dip |
 Taste good and juicy on the inside |
KUO TIE (or pot stickers or ur gyozas) has to be steamed then pan fried on one side! not the other way... nvm nvm amateurs =)... still got a lot of frozen wrappers right... GO PRACTICE PLS! =)... actually i also nv do bfore... but fr cookery books, restaurants and cooking programmes I got to know abt it!... probably that Stroobant (can't remember his name!) guy (Aussie celebrity chef right?) will teach u on tv soon haha...