Gyoza this Time

My kitchen theme this weekend was Japanese.  Yesterday I made some gyudon, stir fried veggies and siomai.  I got the recipe of siomai from it was so delicious.  I used shitake mushrooms, pork and shrimps. 

Gyoza in line

This Sunday, i tried cooking one of my favorite Japanese dish.  A dumpling called ‘gyoza’.  My dad loved it and I don’t want to be proud of it but it did taste great.  Preparing Gyoza was easy you just mix all the ingredients.  The more challenging part is the wrapping. You have to be careful not to break the dumpling wrapper.  I think the ginger makes a lot of difference in the taste.  This makes Gyoza very Asian in taste.  The sesame oil added yumminess to it too.   This recipe is tried and tested.  It goes well with tempura sauce:

Gyoza (Japanese Dumpling)

  • 1/3 cup boiled cabbage
  • 1/4 kilo ground pork
  • chopped green onions
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp grated ginger
  • 1 tbsp vegetable oil
  • dumpling wrapper (circle)

Mix all ingredients in a bowl except vegetable oil. Put a teaspoonful in the center of wrapper.  Make a semi circle gathering the front side of wrapper and sealing the top.

Heat pan, pour the vegetable oil. Fry gyoza until light brown then steam it for about 3 to 5 minutes. 


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