ingredients
makes 40
14 ounce minced pork
15 garlic chives, chopped
2 cloves garlic, crushed
1 teaspoon sesame oil
40 gyoza or round gow gee wrappers
1/2 cup soy sauce
1 tablespoon sesame seeds oil, for frying
method
1. To make the filling, place all the ingredients in a bowl, mix well and season, to taste.
2. Place a teaspoon of filling in the centre of each wrapper, dampen the edges with water, fold over and pleat to seal. Place on a lightly oiled tray and repeat with the remaining wrappers and filling. Before steaming, lightly brush the dumplings with a little oil.
3. Half fill a wok or pan with water, cover and bring to the boil. Place batches of dumplings, not touching each other, in a bamboo steamer lined with lightly oiled baking paper. Steam for 10 minutes.
4. Combine the soy sauce and sesame seeds in a small serving dish.
5. Heat the oil in a large skillet. Cook the gyoza dumplings in batches for about 2 minutes on one side, or until golden brown. Do not turn over. Remove from the pan and serve hot with soy sauce for dipping.
17 users have helped to rate this recipe.
more information
These are quick and easy if you use a dumpling press, available at kitchen shops. You can buy the wrappers at Asian supermarkets.
