Ingredients
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1
-
1
-
2
-
1
-
3
-
1
-
3
-
1
-
100
-
1
-
-
-
-
-
Directions
Gyoza (Guo the Jiao Zi), Gyoza are little rounds or squares of noodle dough encasing a savoury filling. They may be deep-fried, steamed or braised., My DH and I enjoyed these very much. I added some carrots and did a mixture of green and red cabbage because I had it on hand. I put the filling in the food processor and pulsed it a few times to bring the ingredients together. The consistancy made it easier to fill and seal the wonton wrappers. Thanks for the great recipe., I wanted to give 5 stars, but I really felt as though there was something missing…..They were good, but I think they could be 5 star. When I fix them again, and I will, maybe I’ll tinker just a bit. Thnx for sharing your recipe, Kristen. Made for the Voracious Vagabonds for ZWT6.
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Steps
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1
Done
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In a Saucepan, Heat the 1 Tbs Sesame Oil and 1 Tbs Vegetable Oil and Saut the Garlic and Ginger For 1 Minute of Medium Heat. |
|
2
Done
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Add the Shiitake, Cabbage, Chives, Spring Onion and Tofu. Turn the Heat to High and Stir Fry For 2-3 Minutes. Add the Soy Sauce and the Salt and Continue to Stir Over High Heat For a Further 2-3 Minutes Until the Excess Liquid Has Been Absorbed. Sprinkle in the Corn Flour and Mix Quickly. Transfer to a Dish to Cool. |
|
3
Done
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Put a Teaspoon of the Vegetable Mixture in the Centre of Each Wonton Wrapper and Moisten the Edges of the Wrapper With Water. Fold to Make a Moon Shape, Making a Few Pleats to Seal. |
|
4
Done
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Heat the 2 Tsp Sesame Oil in a Saucepan, Then Put in 10-12 Gyoza. Cook Both Sides For 2-3 Minutes Over Medium Heat Until Well Browned. Pour 1/4 Cup Water Over the Wontons and Cook Covered For 2-3 Minutes Until the Liquid Has Been Absorbed. If Necessary, Remove the Lid and Shake the Pan Until All Excess Liquid Has Been Absorbed. Transfer to a Dish and Garnish With Chives. Repeats With Remaining Gyoza. Serve With Your Preferred Dipping Sauce. |
