Inspired from cookingwithdog and Ching He Huang recipe :
Ching's recipe
Ching's recipe
cookingwithdog's recipe
Recipe:
Finely chopped:
100gm cabbage
100gm carrot
1/3 cup dried shitake mushroom
50gm spring onion
50gm asian chives/garlic chives
50gm parsley stalk
Mix in:
1tbls grated garlic
1tbls grated ginger
1tsp ground white pepper
1 1/2 tbls oyster sauce
1tbls light soy
1tbls sesame oil
with
100gm minced chicken
100gm minced beef
1tbls corn starch
basically mix together all ingredient. if you notice.. of course i didn't use pork in my recipe... so i sub it with beef and chicken... it does make a different.. you see beef was rather dried and rough in texture.. but to give it a smooth mixture i use minced chicken.. well obviously this is my tweak... and depends on what do you have in your fridge.. for instance i don't keep any water-chestnut in my fridge drawer.. but i still have that small pieces of carrot laying around ... so i sub it... and yes make it a little healthier for me
this is the brand i use to make my gyoza
ok aku makan sorang benda ni... what i do was to freeze it all up... just so you know... i have this type of size because i wake up 3am and fried+ steam this. you see before i become grumpy because of my stomach ... might as well i prepare as much food in my freezer :P
if you dislike to plaid it this way.. you can also do it dim sum like shape... no worries.. after all... benda ni semua sama je
am not that sabar enough.. the one or to koyak dumpling i stir fried asap
owh i dislike vinegar .. for my dipping sauce... yes again this is not authentic dipping sauce or gyoza... mostly love it because i simply like to sub things according to my taste but... but still will provide
3 tsp light soy
1 tsp sesame oil
2 cloves of garlic - finely sliced
and sliced ginger.. depends on your liking... so ..
This is the end product... instead of dip it .. i normally drizzle the sauce
before drizzling ..
this is my 4th attempt but i keep moving the recipe around depends on what left in my fridge
