These are extremely addictive and because it’s homemade, you could be generous with the filling! Do not discount yourself, add the best fillings you can get. For sure, you won’t find anything close outside. Of course, you could adjust the filling to your liking but this is what works well for me.
- Shitake mushroom, 8
- Water chestnut, 500g
- Spring onions, 1 packet
- Minced pork, 500g
- 1 egg
- Salt, ½ tsp
- Pepper, 1 tbsp
- Soya sauce, 5tbsp
- Hua Tiao Chiew, 1 ½ tbsp
- Sesame oil, 1 ½ tbsp
- Corn starch, 1 tbsp
- Cooking oil
- Store bought gyoza skin
- Finely dice the shitake mushrooms, water chestnut and spring onions. Place in a large bowl, and add minced pork and egg.
- Add in the seasoning, in no preference of order, and mix the filling thoroughly.
- Leave to stand for 30 minutes at least
- Using store bought skin, scoop a ¾ tbsp amount on each skin. Seal the edges by dabbing a bit of water.
- In a preheated non-stick pan, pour about 2 tbsp of cooking oil.
- On high heat, place the gyoza sitting on the pan.
- Sprinkle some water and cover with a lid. This action should be swift.
- When the water stops sizzling, reduce to medium heat, and sprinkle water again.
- Repeat this once more.
- When it stops sizzling, the bottom should be golden brown and it should be ready.
- Serve immediately.
With the same filling, you could make wanton as well! For wanton, I use half the amount of filling as I would for gyoza.
For the amount of filling as above, it makes 40 wanton and 40 gyozas.
So this should be enough to make 120 wanton or 60 gyoza.