crisp Chinese pork dumplings
Ingredients
- Pork mince 150g
- Chinese leaf 4
- Salt 1tsp
- Spring onion 4
- Ginger 1tsp
- Garlic 1tsp
- Soy sauce 1tbs
- Sesame oil 1tsp
- Oyster sauce 1tsp
- Chicken stock 1tsp
Method
- Finely chop the Chinese leaf. Place into a bowl and mixed well with salt. leave for 10 minutes.
- Remove all excess water from the bowl and the leafs.
- Finely chop the spring onions. Add the spring onion, pork mince and all the sauces listed above into the bowl. Mix well.
- Fold the gyoza.
- Heat the pan at a medium tempurature, add the oil, gyoza for and leave for 3 minutes.
- Add 100cc water to the pan and cover, leave to steam. Once all the water has evaporated your Gyoza will be ready..
Ingredients
- 豚ひき肉 １５０ｇ
- 白菜の葉 ４枚
- スプリングオニオン ４束
- しょうがのみじん切り 小１
- にんにんくのみじん切り 小１
- しょうゆ 大1
- ゴマ油 小１
- 塩コショウ
- オイスターソース 小１
- チキンストック 小１
Method
- 白菜はみじん切りにして、塩をまぶし１０分程度置く。
- １０分後、水気を手でぎゅーっと絞る。
- スプリングオニオンもみじん切りにする。
- 材料をすべて混ぜ合わせ、ねばりが出てきたら完成。
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11 Comments
Vivian - 30/05/ 08 @ 6:18 am
There is no recipe under English!
Kumiko - 30/05/ 08 @ 11:56 am
Hi Vivian, I will try to write a post soon. Thanks for visiting. I will upload a photo for you, I cooked some Gyoza this evening
Vivian - 31/05/ 08 @ 3:17 am
Debbie - 04/12/ 08 @ 1:42 pm
I happen to stumble on your website today while on lunch break and the pictures are awesome. Kumiko-san sugoyi desu!!!!
tommy - 25/02/ 09 @ 7:02 am
Hi great recipe, do you have any dipping sauce recipes to go with these?
Kumiko - 26/02/ 09 @ 4:51 pm
Hi tommy, try some soy sauce with a splash of rayu, chilli oil, I’d recommend kikkoman soy sauce. You could also try Ponzu sauce, i usually buy this bottled – http://en.wikipedia.org/wiki/Ponzu
tommy - 27/02/ 09 @ 3:41 am
Thanks a million Kumiko, will be giving the recipe a test run over the next few days.Sounds delicious! love the site btw.
Kumiko - 03/03/ 09 @ 1:36 am
thanks Tommy, let me know how you get on!
Kate - 24/08/ 09 @ 10:37 am
Hi! I’m wondering what ‘Chinese Leaf’ is?
Khawla - 12/09/ 09 @ 9:45 am
Hi, these look great but i dont eat pork, to make the prawn ones what exactly do i need to substitute?
richard - 20/09/ 09 @ 1:16 pm
Kumiko your husband is a very lucky man!Your site is very professional and proves the old adage”behind every great woman lies a great man”(slightly altered to reflect the circumstance).Guys and girls keep up the fab work-well appreciated here in Nuremberg Germany.Lived in Tokyo for one and a half years and miss it more when i look at your recipes.