I was reading about the World Economic Summit in China in the local press today http://www.independent.com.mt/articles/2013-09-09/news/pm-departs-for-world-economic-forum-in-china-2539913216/?utm_source=twitterfeed&utm_medium=facebook and I realize how long it’s been since I cooked something Chinese.
When my children were born we had a lovely Filipino who was part of our family for nearly 5 years. She was an excellent cook and my kids were brought up eating Chinese and Filipino feasts every day. What a treat that was. She taught me a lot, including all her family cooking secrets passed down from generation to generation.
So I have bought my ingredients for wontons and spring rolls but another surprise from my daughter today as she has made me some gyozas which she has just brought around and has shared her recipe with me….
You will need :
20 gyoza wrappers
Half a small cabbage, finely shredded
4 spring onions, finely chopped
1/2 teaspoon finely grated ginger
100 g minced pork
1 egg white
1/2 teaspoon sesame oil
1 teaspoon soy sauce
1 tablespoon oyster sauce
Vegetable oil for frying
Wrap the shredded cabbage in a tea towel and try to wring out as much water as possible.
Mix all the ingredients together by hand with the exception of the vegetable oil for frying and the gyoza wrappers.
Lay a gyoza wrapper in front of you. Wet all the edges with a brush dipped in water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal. Continue with the rest of the gyoza wrappers until the filling is gone.
Heat 1 tablespoon oil in a heavy frying pan over medium heat. Cook for 2 minutes, or until golden brown on the bottom.
Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed. Ours took about 5 minutes.