For the whole week since I started watching Keizoku II: SPEC (Japanese drama with Toda Erika in it, if that means anything to you at all), I've been on an endless craving for gyoza. I've already arranged to have some on Monday with tt, but for some reason, it couldn't wait.
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| From Weeks 29-??? |
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| From Weeks 29-??? |
Then my parents went and bought home two heads of cabbages for no reason. (Digress, but Kikkawa Yuu will be so good at making gyoza, she's a pro at chopping cabbages afterall)... which means all I need is minced pork and gyoza skin. Easily gotten from harris farm right next to my work place.
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| From Weeks 29-??? |
No recipe! Just according to taste: 500g minced pork with soy sauce, sugar, cornstarch and pepper. Stir vigorously with chopsticks. Chop cabbage into tiny pieces and sprinkle salt on it. Mix thoroughly, wait 10 minutes, squeeze out as much excess water as possible before adding to the meat mixture. Apparently, wet mixtures create flat and soggy gyoza.
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| From Weeks 29-??? |
When lining on the plate, make sure the gyoza are well covered at the base with plain flour... makes it crispier when pan frying :D The way I pleated them was wetting half the circumference, then folding it into a semi-circle, pinching the middle together, then three pleats to the left, three pleats to the right towards the middle.
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| From Weeks 29-??? |
Oil frying pan a little, place gyoza on. If you want to look pro (haha), place them in a line~ they don't stick to each other that much if you floured each gyoza. Pour on some hot water... steam for xx minutes (I don't know, I didn't time. Guess!)
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| From Weeks 29-??? |
Then after steaming, pour a little sesame oil around the gyoza and fry~ till brown!
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| From Weeks 29-??? |
For the sauce, I just used a mixture of soy sauce, apple cider vinegar (didn't have any normal vinegar) and a little of dad's super crazy hot chilli paste. Not my dad's actually, he bought it somewhere. The crazy hot part is true though.
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| From Weeks 29-??? |
Jyan! Does it look pro or what! Trick is to flip it over on its back so the burnt side faces upwards.
And my cravings have finally been sated. I made extra and froze them... for when I continue watching SPEC. All in all, that took about an hour and a half, to make and eat, though eating should have only taken about 5 minutes.
Verdict? For this no-measurement recipe, it really did its job and was super easy too!! :D
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