I am still in the process of settling into Norway and though I have been travelling back and forth from Malaysia for most of last year, whenever I am in Norway I do find myself missing Asian food, especially Malaysian food.
The town I’m in isn’t like Oslo or any other large city in Scandinavia, where the potential of finding a good Chinese or Japanese restaurant is high. In fact, it’s the type of town where you’re more likely to find a restaurant that serves ‘fusion asian’ where they serve a bit of everything, but not quite hitting the spot for any of the Asian cuisines. Aside from the lack of choices, the prices are pretty ridiculous. I can’t imagine how much a plate of dumplings would cost.
Perhaps I’m being picky, or a bit of a snob, but I’m Malaysian, we live for food. So to tackle this situation, I’ve made it a point to learn to make everything that I love to eat and to try to perfect them. There are heaps of Asian grocery stores here, so all the ingredients are available, just the end product remains to be made.
Essentially I wanted gyoza, so I made gyoza 🙂 So here is how I did it.
This amount makes around 20 -25 dumplings
- Gyoza Wrappers
If these are frozen store bought ones, remember to defrost them beforehand. If they are straight from the freezer, it should take around 1-2 hours.
For the wrapping process:
- Flour / Potato Starch
- 200g mince pork
- cabbage (or any other leafy green veggie)
- spring onions / chives
Spices: as much or little as you like
- shallots (optional)
- chili (optional)
- coriander (optional)
Seasoning: 1 tablespoon of each
- Mirin (rice wine vinegar)
- Soy Sauce
- Sesame Oil
Mirin can be substituted with another form of rice wine, but extra sugar will need to be added to the mixture.
- Soy Sauce
- Sesame Oil
And the process:
1. Chop up the spices.
2. Mix in the pork mince. Use a chopping and folding movement to help mix everything together well.
3. Season meat and mix everything together using the same chopping and folding movements.
4. Chop up the cabbage and spring onions.
5. Mix everything into one bowl.
Now your meat mix is ready to be wrapped up!
You can either choose to start wrapping the gyoza right away or you can choose to let it sit in the fridge for a while for everything to marinate through. I let it sit for a while mostly because I forgot the defrost the gyoza skins :/
Now to the wrapping…
6. Take a piece of gyoza skin and place a teaspoon amount of filling into the middle.
7. Wet the edges of the skin. Fold the skin in half and press across the edges.
I like to dry off my hands before folding it in half so it doesn’t get too sticky.
8. Pleat the edges of the dumpling. This part is optional, but i like to make sure nothing is going to fall out of my dumpling!
I’ve placed them on a piece of baking paper here, but I would recommend placing them on a floured plate. The flour helps the skins not stick. If you have potato starch, that is even better. It’s a finer powder and really soaks up the moisture. If the dumplings get to sticky in the process, you can always rub some flour or startch on them.
Now that they are made, either cook them right away (fried, steamed or boiled) or pack them away and freeze them. I would not recommend leaving them inside the fridge for storage as the skins get goopy and tear from moisture. I learned this the hard way.
If you have store them in the fridge though and this has happened, they’re not completely ruined, they just might be a little difficult to get out of the container and cook. But once cooked, they will be just as tasty!
I chose to pan-fry these as it seemed to be the fastest method.
9. Put some oil in the frying pan and let it heat up.
10. Place dumplings into the pan. I like to flatten them a little so more surface area gets crunchy!
11. Let them cook for 2-4 minutes on each side or until a nice crispy brown exterior is reached.
I let them rest on paper towels to soak up excess oil while they cool for a while.
So there it is!
This was the first time I’d ever made them and I was pretty pleased with the results. I will definitely be making them again soon.