Yaki Gyoza (Fried Dumplings)
|Chinese cabbage leaf||1|
|Ground pork||250 Gram|
|Garlic||1 Clove (5 gm), chopped finely|
|Sesame oil||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Cracked black pepper||To Taste|
|Gyoza wrappers||14 Large|
|Cooking oil||1 Tablespoon|
|For the dip|
|Soy sauce||To Taste|
|La-yu||To Taste (Chinese spicy sauce or raayu)|
1. In a large pot, boil water.
2. Add Chinese cabbage from the stem part. Boil Chinese cabbage for about one minute. Drain and soak in cold water (or use running water) to cool.
3. Squeeze the Chinese cabbage to remove the excess water (use paper towel if you have). Finely chop the Chinese cabbage.
4. In a bowl, put the chopped Chinese cabbage along with the ground pork, onion, garlic, sesame oil, soy sauce and black pepper.
5. Mix well by hand (hand is better but using back of a spoon is okay) until all ingredients are combined and smooth.
6. Place the gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle and press the ends of the wrapper and seal.
7. In a frying pan, heat cooking oil, place gyoza and cook on high heat until the bottoms become brown.
8. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and the gyozas become crisp.
9. Serve with a mixture of soy sauce, a little vinegar, and a drop or two of la-yu if preferred.