MEAT & POULTRY
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< Dim Sum Recipes
Gyoza (Pot Sticker )
(chinese cabbage) or cabbage
5 oz. (140 grams)
, finely chopped
10 ~ 12 small
1 + 1/2 lb. (680 grams)
black bean garlic sauce
2 ~ 3 packages of
Wash dry mushrooms and soak them in warm water mixed with 1 tsp. sugar. When they are soft, chop them finely.
Separate all the leaves of nappa cabbage and wash well.
Cook cabbage either by boiling or a microwave oven until tender. Drain and chop finely.
In a large bowl, put all the ingredients (except wrappers) together and mix well.
Put about 1 table spoonful meat mixture in the middle of the wrapper. Fold in half. Put pleats.
Heat 3 tbsp. salad oil in a shallow non-stick frying pan at medium heat. Line the gyoza (pot stickers) and cook them until the bottom of the gyoza are slightly brown.
Add boiling water to cover the whole pan up to 1/4 inch, put a lid and let it steam for about 7 min. or until the meat is completely cooked.
Remove the lid and let the remaining water to evaporate. If there is too much liquid, drain. Cook a few minutes longer until the bottom of the gyoza is crispy brown.
Serve hot with vinegar dip ( vinegar:soy sauce=50:50). If you have extra meat mixture , you can freeze it.
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