Sui- Gyoza the Chinese dumpling and sauce recipe
How to make Chinese dumpling and dumpling sauce recipe. This is hot and sweet miso base sauce recipe.
In Japan Yaki (pan fried) gyoza (dumpling) is more popular but I like this one very much.
The sauce is the key for this recipe. Also, this is easy because it cook in the water so for the cooking beginners, it is much easier than pan fried. Plus, it is easy folding dumpling. Pan frying dumpling need some technique.
There are two different ways to cook dumpling. One is to cook in boiled waterl, like ravioloi and the other way is, more popular in Japan, cook in the pan. This is water cooking version of Gyouza, called Sui-Gyoza. I make this and many people like it very much.
1 pack Gyoza skin
2 4/5 oz Ground Pork
Pinch Salt and papper
1 tsp Sesame oil
1 tsp Soy souce
1 tbs Water
2 tsp Potato starch
About same amount as meat Chinese cabbage or cabbage
3 to 5 pieces Dried Shiitake mashroom
2 tbs Spicy Brown Bean Sauce (Tei mien jan)
3 tbs Tahini
2 tbs Soy souce
1 tbs Hot sesame oil
1 tsp Rice viniger
1 tsp Grind garlic
1 tsp Sesame oil
Make the sauce
1. Tahini or Zumajyan (sesame paste – Chinese name) or Neri goma (sesame paste – Japanese name) Mixed all together.
1. Cut Chinese cabbage or regular cabbage and cook in the boiled water (I used this time Chinese cabbage).
2. Drain the water, and squeeze by hand and take off the water (you see the picture below the ball of cabbage next to the meat in the bowl). Do not take too much water off.
3. Soak dried shiitake mashrooms in the water until it softens. Cut the shiitake mashurooms julian or minced style.
4. Put all ingredients in the bowl and put salt, pepper, sake, sesame oil, soy souce and mix together.
5. Mix them very well, I mean VERY well. You can not only mix and separate the ingredients, you really mix everything together( you see the picture, I did almost whip the ingredients). This is an important point. If you mix meat that way, the meat will have more taste to it. Chinese cabbage has many glutamic acid, if you mix it with meat well, the meat taste much better!
6. Put this meat on the Gyoza skin and wrap it. This time, my wrap skin was dry so I use fork to press the edge. If it is too weak, it will open when you boiling this in the water.
7. Boil the water in the pot and slowly add dumplings into the water. When they are done cooking, they will start floating on the top of water. After removing the dumplings, put them in the sauce bowl soon and mix all together.