Chinese meat dumplings: how to make them perfect at home!
published on 21 February, 2022 at 19:00
Here's how to make Chinese dumplings from scratch:
INGREDIENTS
½ small white cabbage, chopped nicely;
4-5 scallions, sliced;
15g (2 tbsp) salt;
30ml (2 tbsp) sesame oil;
1kg (2 pounds) ground pork;
Gyoza wrapper;
Vegetable oil for frying.
4-5 scallions, sliced;
15g (2 tbsp) salt;
30ml (2 tbsp) sesame oil;
1kg (2 pounds) ground pork;
Gyoza wrapper;
Vegetable oil for frying.
METHOD
- Combine cabbage with sliced scallions and salt. Set aside for 15 minutes.
- Using a clean kitchen towel, squeeze excess moisture from the cabbage.
- Mix cabbage with ground pork and sesame oil. Add salt and pepper to taste.
- Brush the edges of the gyoza wrapper with some water, place a teaspoon of pork filling in the center and pinch the edges of the wrapper together as shown in the video.
- Brush a non-stick pan with some vegetable oil and place gyozas leaving some space in-between.
- Fry gyozas until crispy on the bottom. Pour some water into the pan just to cover the bottom of it (1-1.5 cm).
- Cover the pan with a lid and steam gyozas on medium heat for 8-10 minutes, or until all of the liquid has evaporated and the meat is cooked through.
- Serve with soy sauce.
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