Pork Dumplings (Gyoza)
Dumpling (Gyoza) is originally Chinese food and also very popular in Japan as same as Ramen (Chinese noodle). I heard that in China usually dumplings are served as boiled, but in Japan baked style is popular. I like boiled dumplings and having it with ponzu, a sauce which mixes soy sauce, broth and some Japanese citrus such as yuzu or sudachi, is my favorite. But I enjoyed baked style today.
- 100g minced pork meat
- 200g Chinese cabbage (or cabbage)
- 50g leek
- 20g Ginger
- 5g mitsuba (a Japanese herb) Optional
- 1 piece of shiitake mushroom Optional
- soy sauce
- sea salt
- Black pepper
1) Copping Chinese cabbage and squeeze its water in clean dishcloth
2) Chopping other leek, shiitake mushroom and mitsuba.
3) mix vegetables and meat in a bowl and put some sea salt, soy sauce and black peppar. *each amount of condiments are as your favorite taste. Put some Chinese soup stock is also good.
4) If meat becomes white, it is good.
5) Wrapping ingredients in dumpling skin. Put the water on half edge and wrap with making pleats.
6) Put some oil in a fry pan and heat, then place dumplings. *At first the heating power is strong.
7) The bottom becomes dark brown, put some water in a fry pat to steam. Then place the lid.
8) The water is evaporated, now it is ready to eat!
Many people eat dumplings with soy sauce and rayu (chili oil). I had with soy sauce and ponzu. It is also good.
[…] week, I cooked pork dumplings. Actually those ingredients were surplus, so I stored them frozen. Skin of dumplings are sold as a […]