Preparation time: 25 minutes
Never a dull day with dumplings: you can fry or boil them. Use gyoza skin for fried dumplings, and use dumpling pastry for boiled dumplings.
INGREDIENTS
- 300g gyoza skin for fried dumplings; OR
- 450g dumpling pastry for boiled dumplings
- 300g minced pork
- 100g Chinese leek (gau choi)
- 2 garlic cloves
- 1 tsp grated ginger
Sauce mix:
- 2 Tbsp sesame oil
- 1 Tbsp cold water
- 1 Tbsp Shaoxing rice wine
- 1 Tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp sugar
- ½ tsp chicken broth powder
- 1/8 tsp white pepper
- 1 tsp corn starch
PREPARATION
Wash the Chinese leek and dry it with a paper towel. Chop the leek and garlic into fine bits. Put the minced pork in a large bowl and add the ingredients of the sauce mix. Stir in one direction so all is mixed well. Then add the Chinese leek, garlic and ginger, and stir again.
Folding dumplings
Take one sheet in your hand and place one teaspoon of filling in the middle of the sheet. Moisturize the edge with a bit of water. Fold the sheet in the shape of a moon, and close the middle tightly. Take one side of the sheet, fold it towards the middle, and press tightly. Repeat this two to three times, depending on the size of the sheet.
Fried dumplings
Heat one tablespoon of oil in a frying pan. Put the dumplings in a round shape and fry them for 1 minute. Add 100 ml of water and put the lid on the pan. Fry them for about 6 minutes or until the water has evaporated. Take the lid off the pan and fry the dumplings for another 2 minutes until the bottom is crispy.
Boiled dumplings
For boiled dumplings we recommend using dumpling pastry, since this is a bit thicker. First bring water to a boil, then add the dumplings. Boil them for about 10 minutes.