Monday, 1 January 2007

Fish (cod) Gyoza



I love gyoza especially at Ginnan Restaurant in Rosebury Avenue, Wagamamas gyoza are also good. Anyway I decided to try my own, I consulted various recipes on the web, here is what I came up with.


Ingredients
2 packets of 20 dumpling pastry
10 oz skinless cod fillet; chopped fine
4 spring onions; chopped fine
1/2 cup finely chopped cabbage
1/2 cup finely chopped coriander
2/3 green chillies; finely chopped
1 inch ginger; grated
1 clove garlic; mince
1 tbspn light soya sauce
1 tbspn sesame oil
1 egg
This turned out to be a bit wet, I drained it, in retrospect, I should have added some bread crumbs or some flour.
dipping sauce
1/2 cup light soya sauce
1/2 cup rice vinegar
1 tblspn sesame oil
1 tspn chili flakes
2 garlic cloves fine chopped

Method
1. Mix together the fish, chopped onions, cabbage and coriander. Add the chillies, garlic, ginger, soy sauce, sesame oil and egg, mix thoroughly



2. Place a tspn of this mixture on the dumpling pastry, brush the edges of the pastry with water, fold in half, press together, making some pleats in the front of the gyoza. I was able to make about 40.


3. Place the gyoza in a hot, previously sprayed frying pan, cover and cook for about 1 minute, turn and cook for a further minute. Repeat until all the gyoza are fried.
4. Put one layer of gyoza back in the hot pan, add a little water so that it is half way up the gyoza. Cover and cook until the water has evaporated. Repeat until all the gyoza are done.



Serve with the dipping sauce: mix everything, microwave for about 30 secs so that the sauce is warm

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