Sunday, 9 June 2013

Kimchi Gyoza (泡菜锅贴)

上日本餐厅用餐都爱点锅贴,老实说,中式的饺子,馄饨也做过无数次,大马式的菜包也包了不少,就是锅贴好像从未做过。某天无意看到这款韩国泡菜锅贴的食谱,心动了,赶紧跑了去买饺子皮和泡菜回来做日式饺子 - 锅贴。


1 pkt guoza wrapper


150gm minced pork

1 tsp finely chopped ginger

1 tsp oyster sauce

¼ tsp finely chopped garlic

1 tsp sesame oil

1 tsp mirin
¼ tsp salt or to taste

½ soysauce
¼ tsp ground white pepper

½ tbsp corn flour

½ cup finely chopped kimchi

Bring together all ingredients except kimchi in a medium mixing bowl, mix well and marinate for 10-15 minutes.
Squeeze out all liquid in kimchi and chop finely, add in (1) and mix well.

Place one tablespoonful of filling in the middle of each wrapper. Wet the edges of the dumpling with water in necessary. Fold the wrapper over the filling into a half moon shape and pinch the edges to seal.

Heat oil in a medium size non-stick frying pan, arrange dumplings in the pan.

Pour in hot water and cover the pan immediately. Dumplings will be cooked by hot steam. Listen to the sizzling sound, once the sizzling sound goes off remove the cover. Let it cook further for 1-2 minutes. Flip dumplings over, pan-fry the other side until lightly browned.

Serve warm with dumpling vinegar and finely shredded ginger.

Recipe adapted from: