How to Make Gyoza Dumplings

Video Description

Dumplings are a popular choice these days whether steamed, in soups, fried or cooked 'Gyoza' style. This recipe has a filling of pork and cabbage that I hope you enjoy. If you're worried about folding a dumpling just follow the demonstration on the Youtube video. Just open the link. Other recipes can be found on my website at www.familykitchenwithmark.co.nz 60 large dumpling wrappers 1/2 medium sized cabbage- shredded 4tsp salt 450g pork mince 3 cloves garlic- chopped fine 1 chilli- chopped fine 1 egg yolk 1 1/2 tsp sesame oil 2 1/2 tsp soy sauce 2tsp vegetable oil 1/2 lemon 3/4 cup of water 1. Prepare the cabbage ahead of time. Sprinkle salt through the washed cabbage and leave for 2-3 hours to soften. Once done, wash the cabbage very well, drain off the water and squeeze excess water from the cabbage with your hands. 2. Place mince into a bowl along with garlic, egg yolk, sesame oil, sesame oil, chilli, soy sauce and the cabbage. Mix all together. 3. Lay 4 dumpling wrappers onto a clean surface and place 1 tsp of the pork mince into the centre of each wrapper. Using a pastry brush and cold water, moisten the edges of each dumpling wrapper (lightly). 4. Hold the dumpling in your hand, squeeze one end together and apply the necessary folds to one side of the wrapper which causes the dumpling to enclose. Do this with the other three before storing them on a tray ready for cooking. 5. Fold the rest of the dumplings. 6. Using a frying pan with lid or frying pan and tin foil, pour the oil into the pan and lay out as many dumplings as possible making sure to have them distanced apart and not touching each other. 7. Lightly brown the bottom of each dumpling and then pour in ¼ cup of water. Cover with lid or foil and over a high heat, steam the dumplings for 6-7 mins. 8. Remove the lid or foil and cook over heat until the water has evaporated. 9. The dumplings are now ready to eat. If you cook the dumplings in batches of 20 then there's no need to add anymore oil once used for the first batch. Use 1/4 cup of water for each batch of 20. 10. I always squeeze a little fresh lemon over the dumplings when cooked in this way. 11. The dumplings are cooked when they feel firm to touch and the dumpling pastry feels a little spongy. If they're not, just add a little more water and continue cooking. 12. Best served with either soy sauce, nam jim sauce, sweet chilli or chilli sauce. ENJOY. #gyoza. #dumplings. #howtomakedumplings. #porkdumpling. #asainfood. #howto. #familykitchenwithmark. #lovedumplings. #pork. #cabbage. #quickfood #w #whatsfordinner #howtocook. #starters. #whatsfortea At Family Kitchen with Mark, we have a website with easy-to-follow original recipes, video tutorials, food deliveries and more. Come check us out at www.familykitchenwithmark.co.nz PLEASE SUBSCRIBE If you haven't subscribed to the channel already, please help support the continued growth of the channel. It's absolutely free and will cost you nothing. Press the notification bell and you won't miss any future videos. A reminder will be sent to you every time a new video is posted. #lovecooking #wellington #cookingathome #homemadecooking #takeawayfood #livingabroad #newzealandlife #grazingtable #grazingboard #foodplatters #freshfoodfast #familykitchenwithmark #stayhomeletusdeliver #freshfood #cookingforfamily #cookingforfamilyandfriends #churtonpark #johnsonville #paparangi #woodridge #newlands #glenside #recipebook #foodinwellington #restaurantqualitymeals #wellington #livingabroad