Gyoza is the Japanese pan fried dumpling. First it is fried on one flat side to have a crispy skin and then water is added to steam cook. I can say this was the best dumpling I have ever cooked.It was awesome in taste better then a steamed or deep fried, because this dumpling had both the ways of cooking. I like it little darker in color when I fry but you can fry as you like..
Ingredients For Dough.
2 cups flour
Salt to taste
3 to 4tbsp oil for frying.
Ingredient For Filling.
1/2 kg chicken mince
1/2cup chopped spring onion
2tbsp mince ginger garlic
1cup chopped cabbage
1tsp freshly ground pepper
1tbsp soya sauce
Salt to taste
3 tbsps oil.
Mix the flour and salt to taste and add a little water at a time to make a stiff dough and set it aside for atleast 30 minutes.
In a large mixing bowl, add all the filling ingredients and mix them nicely.
Then divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter.
Put a tablespoon-full of filling mixture in the center of each circle. Fold the edges over the mixture and pinch and twist to seal or fold the dumplings in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.
Heat a thick frying pan and add 1tbsp oil, Place the dumplings on to frying pan and fry for 4 to 5minutes. Then add 1/2cup of water and close the lid and steam for another 7 to 8minutes or till the water is observed completely (in a low flame)
Serve hot hot with tomato sauce.