Gyoza are mostly pan fried but for this once, I decided to deep fried them because I have been craving for deep fried stuff of late. I used rice bran oil for the deep frying . The fillings for the gyoza are special and I replicate it from the ' Pei Tan Quinn ' ( beancurd rolls with century eggs and pickled ginger ) from the dim sum shop. Instead of using beancurd skin, I made my own gyoza skin. I find making my own gyoza skin is fun and therapeutic :) I had fun making them and I succeeded in making gorgeous looking and tasty deep fried gyoza. To get good pleats, lots of practices are needed as the saying goes practice makes perfect :p
I love the fact that century egg and pickled ginger is added to the meat and prawns fillings lifting it to the next level of taste and sophistication. These deep fried gyoza are flavor packed and may involved a bit of work especially if you have to make the gyoza skin yourself. But of course, there are ready made ones from the supermarket. I prefer to make my own gyoza skin :) and make my own pickled ginger (young ginger are home grown too )
easy to make gyoza skin
minced meat and minced prawn mixture, century egg and pickled ginger
make up the fillings for the gyoza
love the fact that century egg and pickled ginger
are added to the meat mixture before wrapping
and pleating the gyoza
make sure to dust potato flour on the gyoza before
stacking them together
you can freeze the gyoza for keeping
the century egg and pickled ginger, they add extra punch to the flavor
Homemade Gyoza Wrappers - adapted from JustOneCookbook
Ingredients:
240 g all purpose flour or ( 120g bread flour + 120g cake flour )
1/2 tsp salt
1/2 cup or 120g just boiled water plus more if necessary ( 120g - 150g )
potato starch for dusting
3" (8cm) cookie cutter
Method:
Stir the flour in the bowl, scoop it up with a spoon into the 1-cup measuring cup, and level off the top. Put the flour into a medium bowl. The amount of flour shoud be close to standard 4.25 oz (120 g) per cup.
Sift the flour into a large bowl.
Add salt to just-boiled water and mix until completely dissolved.
Add the just-boiled water into the flour little by little, stirring with a rubber spatula. You will eventually need to use your hands to form the dough into a ball. If the flour is still separated, add ½ Tbsp. water at a time till you can form the texture into a ball.
Transfer the dough to the work surface and knead the dough for 10 minutes.
After 10 minutes, the texture of the dough will be much smoother. Cut the dough in half.
Shape each half into a long log, about 1½ inches in diameter (it doesn't have to be perfect if you’re going to use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.
Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into about 12 pieces (may vary depending on the log length and width). Since we’ll be using a cookie cutter, don’t worry if each piece of dough has slightly different size.
Cover the dough with damp kitchen towel at all time to prevent from drying.
For each piece of dough into a ball shape.
Press the ball onto the work surface.
Using a rolling pin, roll out the dough, but DO NOT roll out (flatten) the TOP and BOTTOM edge. This is a trick to make a nice round shape.
Rotate the dough 90 degrees and repeat rolling the dough to make a nice round shape. Try to roll out the dough to a thin circle. The size should be bigger than 3” (8 cm) cookie cutter.
Press down the cookie cutter and remove excess dough. Cover the scraps with the damp towel. Later combine all the scraps as long as they still squish together and haven’t dried out too much. Re-roll the scraps and repeat the process.
Sprinkle each wrapper with potato starch and stack the gyoza wrappers. Make sure to the wrappers covered with damp kitchen towel. Once all the dough is used, wrap the gyoza wrappers with plastic wrap and freeze or refrigerate until you’re ready to use. You can keep gyoza wrappers for about 3-4 days in the refrigerator and up to a month in freezer. Defrost in the refrigerator prior to use.
Note: Different brand of flour will absorb water differently.
Ingredients:
240 g all purpose flour or ( 120g bread flour + 120g cake flour )
1/2 tsp salt
1/2 cup or 120g just boiled water plus more if necessary ( 120g - 150g )
potato starch for dusting
3" (8cm) cookie cutter
Method:
Stir the flour in the bowl, scoop it up with a spoon into the 1-cup measuring cup, and level off the top. Put the flour into a medium bowl. The amount of flour shoud be close to standard 4.25 oz (120 g) per cup.
Sift the flour into a large bowl.
Add salt to just-boiled water and mix until completely dissolved.
Add the just-boiled water into the flour little by little, stirring with a rubber spatula. You will eventually need to use your hands to form the dough into a ball. If the flour is still separated, add ½ Tbsp. water at a time till you can form the texture into a ball.
Transfer the dough to the work surface and knead the dough for 10 minutes.
After 10 minutes, the texture of the dough will be much smoother. Cut the dough in half.
Shape each half into a long log, about 1½ inches in diameter (it doesn't have to be perfect if you’re going to use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.
Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into about 12 pieces (may vary depending on the log length and width). Since we’ll be using a cookie cutter, don’t worry if each piece of dough has slightly different size.
Cover the dough with damp kitchen towel at all time to prevent from drying.
For each piece of dough into a ball shape.
Press the ball onto the work surface.
Using a rolling pin, roll out the dough, but DO NOT roll out (flatten) the TOP and BOTTOM edge. This is a trick to make a nice round shape.
Rotate the dough 90 degrees and repeat rolling the dough to make a nice round shape. Try to roll out the dough to a thin circle. The size should be bigger than 3” (8 cm) cookie cutter.
Press down the cookie cutter and remove excess dough. Cover the scraps with the damp towel. Later combine all the scraps as long as they still squish together and haven’t dried out too much. Re-roll the scraps and repeat the process.
Sprinkle each wrapper with potato starch and stack the gyoza wrappers. Make sure to the wrappers covered with damp kitchen towel. Once all the dough is used, wrap the gyoza wrappers with plastic wrap and freeze or refrigerate until you’re ready to use. You can keep gyoza wrappers for about 3-4 days in the refrigerator and up to a month in freezer. Defrost in the refrigerator prior to use.
Note: Different brand of flour will absorb water differently.
200 g minced meat
100 g minced prawns
1tbsp soy sauce
1/2 tsp sesame oil
1/2 tsp corn starch
mix the above ingredients together in a bowl and using a pair of chopsticks stir till the mixture become sticky
1 century egg - shelled and cut into bite sizes
pickled ginger
To wrap the gyoza
Scoop a heap tbsp of the minced meat fillings together with bite sized centruy egg and a few slices of pickled ginger on to a piece of gyoza pastry skin, and fold over and pleat the edges. Repeat till all the gyoza skins and meat fillings are used up. Heat wok with rice bran oil ( amount enough for deep frying ).
When oil is heated, gently drop wraped gyoza into hot oil , 3 pieces at a time, under medium heat till both sides are brown and crispy. Take out and place them on paper towel to absorb excess oil.
Serve hot with mayonaise dip or chilli sauce.
Enjoy!
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