There is still this half packet of wonton wrappers left over from the beginning of the week. Which means time for more dumplings. Today's recipe is adapted from the book The Essential Wok Cookbook. The pictures in there looks so yummy and all the recipes I tried so far turned out delicious.
Gyoza
Ingredients for ca. 30 dumplings:
1 baby cabbage, sliced thinly
350g pork mince
2 teaspoons crushed chilli, garlic and ginger
2 spring onions, sliced thinly
2 teaspoons cornflour
1 tablesoon soy sauce
2 teaspoons Chinese rice wine
2 teaspoons sesame oil
ca. 30 wonton wrappers/ca. 250g
2 tablespoons of vegetable oil
150ml of water plus extra to wet the wonton wrappers.
Preparation:
1. Mix cabbage, pork mince, chilli, garlic, ginger, spring onions, cornflour, soy sauce, rice wine and sesame oil in a bowl until thoroughly combined.
2. Put a teaspoon of the mixture on each wonton wrapper. Wet the sides of the wrappers, fold them over and press them together that they are closed.
3. Heat the oil in a pan and fry the gyoza for 2-3 minutes until they browned and crispy on the bottom.
4. Add the 150ml of water and close the pan with a tight-fitting lid. Cook for ca. 5 minutes over medium heat until all water is absorbed.
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