Tofu Sweetcorn Gyoza 日式豆腐玉米煎餃子
Japanese pan-fried gyoza (dumplings) with crispy bottom and juicy filling. Mix tofu, sweetcorn with meat, make it lighter and still delicious.
I love making gyoza, they are so adorable and so delicious. Especially the crispy bottom that nobody can resist.
I mix the meat with tofu and sweetcorn, they are surprisingly good. So, I just keep trying with different fillings. Hope you will like this one too!
日式黃金煎餃子，底層金黃香脆，內裡用一半豆腐代替肉類，減輕負擔，令餡料更鮮嫰多汁。也可加入自己喜歡的蔬菜作餡料，健康又美味！
包多了的餃子放入冰箱，就隨時可以吃到自家做的餃子囉～
For the filling, mix the minced pork, tofu and sweetcorn together, mix with all seasoning . Marinate for 20 minutes.
Put a teaspoon of filling in the middle of the wrapper, dip your finger with some water and dip it at the edge of the wrapper. Fold the wrapper in half and seal the top, fold it together and pleat it, each side about 3 -4 pleats.
Sprinkle some flour on the plate and put gyoza on it. Heat oil in hot pan, then place the gyoza, add 150 ml water then put the lid on. Cook on high heat for 3 minutes, half of the water will evaporated. Then add some sesame oil and keep pan-fry it until the bottom is golden and crispy. 
將所有材料和調味料在大碗內，拌勻，靜置20分鐘 （豆腐要瀝乾水份）
將醃料放在餃子皮中間，用手指點些水，在皮邊塗一點水（不要太多）將兩邊對摺，但不要黏著，然後先從右邊打3 至4摺。然後再從左面打摺，然後黏合。放在灑有麵粉的碟上。
燒熱鑊後下油，然後下餃子，整齊排好，加100毫升水，蓋上鑊蓋，用中火煮三分鐘。打開鑊蓋，一半的水會蒸發，下麻油，然後繼續煎餃子至水份全乾，餃子底部煎至金黃色即成！
- 24 gyoza wrappers
- 150 gram pork, minced
- sweetcorn
- 1/2 box tofu
- 3 tablespoons soy sauce
- 1 teaspoon corn starch
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 材料：
- 日式餃子皮 24片
- 免治豬肉 150克
- 粟米 適量
- 豆腐 1/2盒
- 醃料：
- 生抽 3湯匙
- 白胡椒粉 少許
- 鹽 1茶匙
- 生粉 1茶匙
- 麻油 1茶匙
- For the filling, mix the minced pork, tofu and sweetcorn together, mix with all seasoning . Marinate for 20 minutes.
- Put a teaspoon of filling in the middle of the wrapper, dip your finger with some water and dip it at the edge of the wrapper. Fold the wrapper in half and seal the top, fold it together and pleat it, each side about 3 -4 pleats.
- Sprinkle some flour on the plate and put gyoza on it. Heat oil in hot pan, then place the gyoza, add 150 ml water then put the lid on. Cook on high heat for 3 minutes, half of the water will evaporated. Then add some sesame oil and keep pan-fry it until the bottom is golden and crispy.
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