Wow your friends and family with these easy-to-create homemade dumplings.
SERVES 4 Persons PREPARATION TIME 15 min.
COOKING TIME 15 min.
- 100g shiitake mushrooms, roughly chopped
- 250g chicken or pork pieces (optional)
- 4 spring onions, roughly chopped
- 1 cup wombok cabbage, roughly chopped
- 1 tbs corn flour (20g)
- 2 garlic cloves
- 1 tbs oyster sauce (20ml)
- 1 tsp chilli paste (optional)
- 15ml soy sauce
- 15ml sesame oil
- 15ml sake
- 28 white dumpling papers
- 3 tbs sesame or coconut oil for cooking (60ml)
- 1/2 cup water (125ml)
- Soy Sauce
- Sweet Chilli Sauce
- Chilli Sauce
- Place the triple blade attachment in the Extra Chef™, add mushrooms, chicken/pork, spring onions, cabbage, corn flour, garlic, oyster sauce and chilli paste; lock cover into position and pull the cord several times until contents are well combined.
- Insert measuring funnel in the Extra Chef cover and pour through soy sauce, sesame oil and sake. Pull the Extra Chef cord, mixing together ingredients until well combined.
- Unwrap dumpling papers and place on a flat surface. Place 1 heaped teaspoon of filling on dumpling paper. Using the tip of your finger lightly wet the edges of the paper. Fold paper over filling and using your fingers squeeze the edges of the paper together. Repeat this step with remaining filling and dumpling papers.
- Pre-heat a frypan* over a medium heat for 1 minute. Grease pan with oil and wait for 1 minute before adding the Gyozas to the pan.
- Cook for 4-5 minutes until bases are golden brown. Do not turn Gyoza. Add water, cover with fry pan lid and steam for 5 minutes.
- Serve Gyozas with your choice of condiment.
- Use a frypan which has a cover to enable frying and steaming of Gyozas.
- Freeze any leftover Gyoza for a delicious and easy weeknight dinner.
- Dumpling papers can be found in the refrigerator section of your local supermarket.
- If using square wrappers simply use a cookie cutter to cut to shape.