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"Gyoza" Chinese style dumplings

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Japanese word gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 (Jiǎozi in Mandarin Chinese) in the Shandong Chinese dialect (giaozi) and is written using the same Chinese characters.

The most prominent differences of Japanese-style gyōza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese-style gyōza are very lightly flavored with salt, soy, and that the Gyoza wrappers are much thinner than the Chinese counterpart.
They are usually served with soy-based tare sauce seasoned with rice vinegar and/or rāyu (known as chili oil in English, làyóu (辣油) in China). The most common recipe found in Japan is a mixture of minced pork, cabbage, and nira (Chinese chives), and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly-rolled dough skins. In essence, gyoza are a cross between a pierogi and an egg roll.

http://www.1bestcuisineguide.com/images/yamato-oriental-cuisine-gyoza.jpg
(Gyoza / Image)

How to Make Yaki Gyoza (Fried Dumplings)

Ingredients
(Serves 4)

*50g/ 2oz Chinese chives
*200g/ 7oz prawns
*100g/ 4oz ground pork
*1 tbsp sake
*1/2 tsp salt
*Pepper to taste
*2 tsp finely chopped fresh ginger
*2 tbsp chicken soup made from a pinch of granulated chicken stock powder dissolved into hot water
*1 tsp potato starch
*1 tbsp sesame oil
*20 thin gyoza pastry skins (dumpling wrappers)
*1+1/2 tbsp vegetable oil

Dipping sauce

*Soy sauce to taste
*Vinegar to taste
*Chili oil to taste

How to cook.

1. Cut the Chinese chives into 1cm lengths.

2. De-vein the prawns by bending the prawns. Pull out the dark vein with a toothpick. Cut the prawns in half and mince them finely with a knife. Cut the rest of the prawns into larger 1cm square pieces.

3. Put the minced prawns and ground pork together in a bowl and mix well. Add sake, salt, pepper, chopped ginger and the soup and mix together. When well mixed, add the potato starch and sesame oil. The sesame oil gives the mixture an appealing aroma and taste. Finally, add the Chinese chives.

4. Scoop the mixture onto a pastry skin with a knife or spoon. Put the mixture on each pastry skin and fold it over.

5. Heat the oil in the frying pan on medium. Put the dumplings in the pan and fry them for a short time. Add a little water. Then put the lid on. When most of the liquid is gone, remove the lid and add a little sesame oil on top. Cook until crispy. Brown on one side, turn over and brown the other side. Cook it throughout.

6. Serve immediately with the dipping sauce.

By J.S. on May 3, 2010
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tag : Japanese Food, Gyoza

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