D'Open Kitchen

COOKING FOR THE SOUL

Gyoza

Name: Gyoza
Ingredients: 1 tbsp sesame oil; 1-2 tbsp chives; 1 clove garlic (chopped); 15 gm chopped onion; 40 gm chopped carrot; 200 g minced chicken / pork; 1 tbsp vegetable oil; 1/4 cup water; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 egg; Salt and pepper; Gyoza Wrapper

Recipe by

Trish yee

Discover the culinary artistry of Japan with our Gyoza recipe. These exquisite dumplings seamlessly combine a delicate wrapper with a flavourful filling, resulting in a harmonious blend of textures and tastes. Each bite offers a symphony of savoury satisfaction, reminiscent of traditional Japanese izakayas. Whether enjoyed as a delectable appetizer or a main course, our Gyoza promises an authentic taste of Japan's culinary heritage, inviting you to experience the perfect balance of crispiness and succulence in every bite.

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Course Snack

Cuisine Japanese

Ingredients

1 tbsp sesame oil
1-2 tbsp chives
1 clove garlic chopped
15 gm chopped onion
40 gm chopped carrot
200 g minced chicken / pork
1 tbsp vegetable oil
1/4 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar
1 egg
Salt and pepper
Gyoza Wrapper

Instructions

Mix onion, garlic, carrot, chicken/pork, salt and egg. mix evenly and rest in the fridge
Chop chive and mix with sesame oil combine with the meat mix just before wrapping
Place approximately 1 tablespoon combined mixture in the centre of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.