At our recent Chinese New Year dinner, our friends gave us some left-over gyoza wrappers in case we wanted to make our own. Which we did!
So this evening when I arrived home, Kerri had minced some prawns and mixed them with chopped spring onions, water chestnuts, carrots and celery in an approximation of this recipe. We wrapped these in the wrappers and pan fried them quickly to brown them before putting them into the oven for a while to cook through.
To eat with them, Kerri also made a marinated cucumber salad and a marinated carrot salad, both with toasted sesame seeds and both of which we have had before and liked.
It went together well, but the gyoza didn’t turn out quite as tasty as those we’d had at our friends. Clearly we need more practice.
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Ooh, those gyoza look scrumptious!
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I like the look of your cucumber salad – I make a similar one from fuschia dunlop’s marvelous revolutionary chinese cookbook with sesame oil not sesame seets
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Gyoza are actually Japanese – the Chinese equivalent are potstickers (war tip) or jiaozi dumplings. I prefer to steam and then fry mine, so that they’re soft on top with a crunchy bottom. I’ve got a recipe here: http://lizzieeatslondon.blogspot.com/2008/03/tester.html
Helen also has one: http://www.worldfoodieguide.com/index.php/chinese-dumplings/
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I love gyoza! Actually I have something for anything crispy!
I have some Japanese cucumbers that needs to be used! I will be trying this salad since I have all those Japanese seasoning required! Yipee!
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Thanks JS, we were quite pleased with the way they looke as this was our first time making them.
Thanks Helen, I’ve been hearing a lot about Fuschia Dunlop lately, I’ll add it to the list of books I need to research.
Our friends told us they were Japanese, Lizzie and the packaging gave it away too! I don’t like steamed dumplings but I really liked these fried ones.
I hope you like the salad Mrs E.
Hi Kerri (can’t get used to calling you that still!!) – just a query really. Did you see Masterchef on Tuesday? If so, the chappy who did the Thai green curry made a really interesting Thai starter – minced spiced pork and prawn on a piece of pineapple (I’m prob simplifying that somewhat). I’ve been googling to try and find out more about it (he called ‘Mahoor’ or something similar I think, but have been unsuccessful. Just wondered if you and Fred had any idea where I could track down a recipe, as we’re really keen to try it. Thanks for any help – Caroline x
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Hi Caroline,
I remembered it having chicken, pork and prawns in it. I’ve found a recipe that sounds almost identical in “Thai Food” by David Thompson, which we have cooked from many times before, but not this particular one.
The dish is called “ma hor” (translates as “galloping horses” apparently) and the recipe says to serve it on top of both mandarin segments and pineapple pieces, but the contestant obviously only did the pineapple version. The picture does actually look almost identical to his, with the single coriander leaf and chilli sliver balancing on top of each piece.
I was about to type it all in, but have found a similar (but not identical) recipe on this site: http://www.miettas.com.au/food_wine_recipes/recipes/chefs_recipes/thompson/ma_horthompson95.html
Yum! I’ve never tried making gyoza myself but I really must try. That cucumber salad looks really delicious by the way, very pretty too with the sesame.
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Stephen, thanks so much – that’s brilliant. I knew you guys would be the fountain of all knowledge when we struggled to find this recipe. Thanks again – Caroline
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Sorry, didn’t click on the link to that recipe you followed, but does it really instruct you to put them in the oven? The way to pan-fry them is to fry them for a minute or two til browned on one side, pour a little water into the pan and quickly cover to steam for another 5 mins or so. Watch out for the blast of hot steam and use the lid to protect yourself as you cover the pan! All the best for the next lot of dumplings! PS gyoza is the Japanese name for Chinese pan-fried dumplings…
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It didn’t instruct us to do that Helen, we just used the recipe as a guideline for the filling. We ate the gyoza at a friend’s house the week before, she used this method and we enjoyed it so that’s why we chose to do the same.
Interesting. I’ll try both methods next time and see what happens to the wrapper texture and to the filling. Thanks!
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