Tuesday, July 24, 2012


A few months back I had to make some Japanese food for  an event in my son's school.  I remembered my fellow blogger Nami 's  blog contains quite a number of lovely japanese dishes, so asked her for some advice. She generously emailed me a link to her easy japanese dishes.  Be sure to check her lovely blog, Just one cook book,its got some lovely recipes.

These little dumplings are very easy make and quick to cook. These have to be eaten hot. (The only problem for me was I needed to make the gyoza wrappers as they were not available here.  I found a recipe for gyoza wrappers and made them from scratch.)

Recipe: Gyoza adapted from Gyoza recipe from Justonecookbook.com

about 15 Gyoza wrappers ( for recipe  visit the link here)

For filling :
200g ground chicken ( or 1 large piece of chicken breast minced in the food processor)
1/2 small onion or  shallot or 2 spring onions very finely chopped
1/2 cup finely chopped white cabbage
1" piece ginger, grated
1 clove garlic grated
1 tsp sesame oil
2 tsp light soy sauce
generous pinch of white pepper

1/2 cup water
sesame oil
vegetable oil

1. Prepare the gyoza wrappers as for the said recipe. 

2. For the filling, place ground chicken, onion, ginger , garlic and cabbage. Add a tiny pinch salt, sesame oil, soy sauce and mix well with your fingers.

3. Divide the gyoza dough into small balls and roll them into thin circles.  Take one rolled up dough and place   a tsp of filling  in the centre and wrap it in a fan shape. click  here  see how. Its a little fiddly, and use a little water if the ends down stick. Mine looked slightly plump compared to the usual rather delicate looking gyozas.

4. Heat a non stick frying pan over a  medium flame , add  a drizzle of oil, swirl it around to cover the whole pan. Arrange the dumplings in a circular form and just touching each other.Fill the centre too.

5. Cook the dumplings till the bottom half that is touching the pan turns crispy and golden, but dont let them burn. Pour in 1/2 cup , thats about 125ml ,water ( I used chicken stock once instead of water). Place a lid on top or wrap some foil so no steam escapes, and cook for about 10- 15 minutes.

6. Remove lid and let any left over water evaporate. Drizzle about  a 1/2 tsp  of sesame oil from the edge of the pan and swirl it around so it flavours all the dumplings. Switch off heat.

7. Place a large plate on top and invert the pan on to the plate.

Serve hot with some  light  soy sauce.

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