Title: Pork and Cabbage Gyoza
Ingredients:
- 1 lb ground pork
- 2 cups finely chopped cabbage
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 package of round gyoza wrappers
- Vegetable oil for frying
- Dipping sauce (soy sauce, rice vinegar, chili oil)
Method:
1. In a large mixing bowl, combine the ground pork, cabbage, garlic, ginger, green onions, soy sauce, and sesame oil. Mix well until all ingredients are evenly incorporated.
2. Place a gyoza wrapper on a clean surface. Spoon a small amount of the pork mixture into the center of the wrapper.
3. Moisten the edges of the wrapper with water, then fold the wrapper in half and crimp the edges to seal the dumpling.
4. Heat a large non-stick skillet over medium-high heat and add a tablespoon of vegetable oil.
5. Place the dumplings in the skillet in a single layer, making sure they are not touching each other. Cook for 2-3 minutes or until the bottoms are golden brown.
6. Pour 1/4 cup of water into the skillet and immediately cover with a lid. Steam the dumplings for 5-7 minutes, or until the water has evaporated.
7. Remove the lid and let the dumplings cook for an additional 1-2 minutes, or until the bottoms are crisp again.
8. Serve the gyoza hot with the dipping sauce on the side. Enjoy!
Title: Shrimp and Pork Gyoza
Ingredients:
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound ground pork
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 package round gyoza wrappers
- 2 tablespoons vegetable oil
- Dipping sauce (soy sauce, rice vinegar, chili oil)
Method:
1. In a food processor, pulse shrimp until finely chopped. Transfer to a bowl.
2. Add ground pork, garlic, ginger, green onions, soy sauce, and sesame oil to the bowl with the shrimp. Mix until well combined.
3. Place a gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the shrimp and pork mixture onto the center of the wrapper.
4. Moisten the edges of the wrapper with water. Fold the wrapper in half and pleat the edges to seal the dumpling.
5. Heat vegetable oil in a large pan over medium-high heat. Place the dumplings in the pan in a single layer, making sure they are not touching.
6. Cook for 2-3 minutes until the bottoms are golden brown.
7. Add 1/4 cup of water to the pan and cover with a lid. Steam the dumplings for 5-7 minutes, until the filling is cooked through.
8. Remove the lid and cook for another 1-2 minutes until the bottoms are crispy.
9. Serve hot with dipping sauce. Enjoy!
Title: Spicy Tofu and Mushroom Jiaozi
Ingredients:
- 1 pack of round dumpling wrappers
- 1 block of firm tofu, drained and diced
- 1 cup of mushrooms, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of chili paste
- Salt and pepper to taste
- Vegetable oil for frying
Step-by-step method:
1. In a large bowl, combine the diced tofu, chopped mushrooms, minced garlic, grated ginger, soy sauce, sesame oil, chili paste, salt, and pepper. Mix well to ensure all ingredients are evenly coated.
2. Take a dumpling wrapper and place a spoonful of the tofu and mushroom mixture in the center.
3. Moisten the edges of the wrapper with water and fold the wrapper in half, sealing the edges by crimping them together.
4. Heat a large non-stick skillet over medium heat and add a drizzle of vegetable oil.
5. Place the jiaozi in the skillet, making sure they are not touching.
6. Cook the jiaozi for 2-3 minutes until the bottoms are golden brown.
7. Add a splash of water to the skillet, cover with a lid, and steam the jiaozi for 5-7 minutes until the wrappers are cooked through.
8. Remove the lid and let any excess water evaporate.
9. Serve the spicy tofu and mushroom jiaozi hot with soy sauce or chili sauce for dipping. Enjoy!