Kimchi Gyoza (Dumplings) 泡菜日式餃子
A little twist of traditional Japanese gyoza (dumplings) , with pork and kimchi filling. Golden crispy at the bottom, inside is so juice, little bit spicy and very delicious. Of course, nothing better than homemade gyoza.
I love all kind of dumplings, steam, fry, boil. With all kind of filling, but this one is one of my favourige, very simple mix with pork and kimchi. With those golden crispy at the bottom, and simple dipping sauce, it is heaven!
Homemade dumplings are unbeatable, can’t even compare with the store brought one. This is one thing in my kitchen I insist…to wrap my own dumplings all the time. It seems so much work, but once you do all the hard work, you can enjoy all those goodness. You can freeze some dumplings in freezer for a month. Everything is worth it!
If you love kimchi, pleaseeeeeee try, you will love it! Promise!
自己包的餃子永遠都是最好的，材料新鮮，超多餡料，超美味！平常的餃子多是用高麗菜做饀料，這次改用泡菜，味道更濃，又有少許辣味，非常惹味！
將餃子煎至底部金黃色，超酥脆香口，再配自調沾醬，一口接一口，停不了，大人小孩都愛！包多了的餃子可冷藏，想吃時便拿出，直接放入鑊煎便可，超方便！
Mix the minced pork, kimchi and all the seasoning together, cover with cling film and chill in fridge for 30 minutes.
將豬絞肉，泡菜及所有調味料拌勻，蓋上保鮮紙，放入雪櫃30分鐘。
Put some filling in the middle of the gyoza wrapper, dip some water with your finger,draw a circle around the edges. Then fold the wrapper into half and pin in the center but not seal it.
將餡料放在餃子皮中間，用手指沾水圍邊，然後對摺，在中間壓實。然後由中間向右面打摺，打3至4摺。然後再向左邊打摺。放在灑有麵粉的碟上（這是煎出黃金底的秘訣）
Make a plate with your thumb and index finger, from the centre to the right, then to the left (about 3 -4 plates each side) Place the gyoza on floured plate (this is secret for the golden crisp bottom).
Heat oil in non-stick hot pan on medium heat, then place the gyoza flat side down. Then pour in 50 ml of water then cover the lid and cook for 2 minutes.
在熱平底鑊下油，將餃子整整排好，然後下100毫升水，蓋上蓋，用中火煮兩分鐘。
More than half of the water will evaporate, then add about 2 teaspoons of sesame oil on the gyoza.
此時大半的水會被蒸發，下約兩茶匙麻油淋在餃子上。
Let it cook until the water evaporate and the bottom turn golden and crispy. Transfer to a plate and serve with dipping sauce.
繼續用中火煎餃子至底部金黃色即成！
For the dipping sauce, put all the ingredients in a bowl and mix well.
沾醬做法是把所有沾醬材料拌勻即可。
- 40 pieces wrappers
- 300 gram minced pork
- 150 gram kimchi, chopped
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3 -4 tablespoons soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon sesame oil
- 1 teapsoon sugar
- 2 tablespoons vinegar
- 材料：
- 餃子皮 -40塊
- 豬絞肉 -300克
- 泡菜 -150克
- 調味料：
- 生抽-1茶匙
- 糖 -1茶匙
- 粟粉 -1茶匙
- 鹽 -1/2 茶匙
- 白胡椒粉-1/4茶匙
- 沾醬：
- 生抽 -3-4湯匙
- 麻油 -1茶匙
- 糖 -1茶匙
- 薑蓉 -1茶匙
- 白醋 -2湯匙
- Mix the minced pork and all the seasoning together, cover with cling film and chill in fridge for 30 minutes.
- Put some filling in the middle of the gyoza wrapper, dip some water with your finger,draw a circle around the edges.
- Then fold the wrapper into half and pin in the center but not seal it. Make a plate with your thumb and index finger, from the centre to the right, then to the left (about 3 -4 plates each side)
- Place the gyoza on floured plate (this is secret for the golden crisp bottom).
- Heat oil in hot pan on medium heat, then place the gyoza flat side down.
- Then pour in 100 ml of water then cover the lid and cook for 2 minutes. More than half of the water will evaporate.
- Then add about 2 teaspoons of sesame oil on the gyoza. Let it cook until the water evaporate and the bottom turn golden and crispy. Transfer to a plate and serve with dipping sauce.
- Put all the ingredients in a bowl and mix well.
- Put the gyoza into air tight box and store in freeze up to 3 weeks.
Based on 1 Review(s)My New Cookbook
