Gyouza

Gyouza?

Gyouza is a Chinese dumpling, widely popular in Mainland China, Taiwan, Japan, and Korea as well as outside of East Asia, particularly in the United States.Gyouza typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping.Gyouza are always served with soy-based dipping sauce (tare) seasoned with rice venegar or sesame oil.

The most prominent differences of Japanese-style gyouza from Chinese style jiaozi(gyouza) are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese-style gyouza are very lightly flavored with salt, soy, and that the Gyoza wrappers are much thinner than the Chinese counterpart.

Have a try :

Ingredients:

• 1/3 cup chopped cabbage (boiled)
• 2 tbsps chopped green onion
• 1/2 pound chicken- Jap usually use pork
• 1 tsp sesame oil
• 1 tsp sugar
• 2 tsps soysauce
• 1/2 tsp garlic salt
• 1 tsp grated fresh ginger
• 20 gyoza wrappers
• 1 tbsp vegetable oil

Preparation:

Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone.

*Makes 4 servings