Bite-Sized Gyoza Dumplings (Tenten style). Great recipe for Bite-Sized Gyoza Dumplings (Tenten style). An easy and quick chewy and crispy, bite-sized bbq pork (char siu) gyoza dumplings recipe, for days when you are craving char siu bao as a snack but want something you can make in a pinch! I'm always craving char siu and whenever I get a chance I like to make it since it freezes so well and it makes for quick and easy dinners (You can find.

They are pan-fried to crispy golden brown at the bottom and then steamed. Every bite is soft yet crispy in texture. A burst of juicy flavour, crisped skin on the outside, Japanese pan-fried dumplings or gyoza are a popular dish for a simple weekday meal. You can have Bite-Sized Gyoza Dumplings (Tenten style) using 16 ingredients and 12 steps. Here is how you cook that.

Ingredients of Bite-Sized Gyoza Dumplings (Tenten style)

You need of The gyoza filling:.
It's 150 grams of Ground pork.
Prepare 1/3 bunch of Chinese chives.
It's 1 large of leaf Chinese cabbage (large leaf).
It's 1/2 tsp of Sesame oil.
You need 1/2 tsp of Soy sauce.
Prepare 1 dash of Salt.
Prepare 1 dash of Garlic powder.
Prepare 1 dash of Weipa.
Prepare 1 dash of Seasoned salt.
Prepare 1 of Ra-yu.
It's of Other ingredients:.
It's 30 of Wonton skins.
It's 40 ml of for each batch of 15 dumplings Water.
It's 1 of Vegetable oil.
It's 1 of Vinegar & soy sauce (for dipping).

The key thing that makes gyoza so special - and different from most dumplings - is that they are first fried, then steamed for a short time. This gives the dumpling the best of both worlds - a little bit of crispiness, and softness from the steaming. If you cannot decide between two classic Japanese dishes, this gyoza nabe hot pot recipe is for you. Perfect for frosty days and parties, this hot pot combines juicy gyoza dumplings with flavourful nabe hot pot stew and vegetables.

Bite-Sized Gyoza Dumplings (Tenten style) instructions

Wash the Chinese cabbage leaves, cover loosely with plastic wrap and microwave for 2 minutes (at 700 W). Chop up finely, and squeeze out tightly..
Finely chop the chives..
Put the ground pork, cabbage, chives and all the flavoring ingredients in a bowl and knead together. The ratio of cabbage to chives to ground pork is around [1 to 1 to 1.5]..
Place a wonton skin diagonally, and place some filling on 1/4 of the skin..
Pick up the corner opposite to the one with the filling on it. Fold in the side corners at this time too..
The dumplings should look like this..
Squeeze the top part of the dumpling together to stick the skin together, so that the filling doesn't leak..
Heat a frying pan and put in 15 dumplings. Add water (40 ml) immediately, put on a lid and steam-cook over low heat for 3 minutes..
Take the lid off after 3 minutes, and make sure the water has all evaporated..
Pour oil beside the gyoza dumplings, and raise the heat to medium. When the dumpling skins are lightly browned, turn off the heat and put the bottom of the frying pan on a moistened and wrung out kitchen towel to cool it down fast..
Done. Eat dipped in vinegar-soy sauce..
The dipping sauce at Tenten is vinegar and soy sauce mixed at a 7:3 ratio. If you bring vinegar to a boil, add the soy sauce and let it cool down, it's pretty close..

Best prepared in a large pot at the centre of the table, so everybody can add ingredients and serve themselves. A Guide to Gyoza: Japan's Delicious Take on Dumplings. Gyoza, or potstickers or dumplings, are a dish originating in China that is highly popular in Japan. Found at most izakaya (tavern-like drinking hubs), Chinese restaurants, ramen stands, convenience stores, and even food stalls, gyoza are a comfort-food best served hot and fresh for that juicy, flavorful bite everyone craves. Lay your gyoza wrappers on a work surface and place a teaspoon of the prawn mixture on each.