煎饺子 Gyoza

无惊无险又来到了星期五，我想不管你是上班一族或是家庭煮妇，到了星期五，人很自然地感到较轻松开朗一些，再加上离开农历新年只有一个星期而已，这周末肯定会去"lap"货，有没有？乘机会问你们一下，今年你搞了吗？我前几天搞了一次，新年时也应该会再搞一次！搞什麽？其实是特地把"饺"写成"搞"（广东话的饺和搞的发音是一样的）来搞搞气氛啦！

上回做了<蒸素饺>，很喜欢Joceline分享的食谱，前後也做了四五次，但因为那饺子的皮摺得不美，所以只敢暴光一次，直到回去马来西亚，去拜访Sonia之前,向她请求教我怎样把皮摺得美美的。师父一出马，立刻使我开窍，原来所为"只摺前面那层皮"是这样的，怎麽这样迟钝，之前无法想像出来？

Gyoza is one of my favourite Japanese food.  I always wanted to make the gyoza at home but since my <Steamed Vegetarian Dumplings> were not wrapped nicely, I had put off the plan until I paid Sonia@Nasi Lemak Lover a visit on my last  trip.  Before I went, I had requested her to show me how to fold a gyoza properly. So with the “sifu”(mentor) around, she had instantly enlightened me and solved all my puzzles of the folding method, a big thanks to her! 

虽然并不能把每个饺子都包得美美一致的，但我已很满意。丑陋的那些排在後面，你看不到，哈哈！

Though not all my gyoza were folded evenly, I’m very content with what I’ve learned from Sonia.

过年过节，集合了姊姊妹妹，姨妈姑姐们，不一定要开台打麻将,可以考虑一齐包饺子

I’m submitting this post to the Chinese New Year Delights 2013, hosted by Sonia@Nasi Lemak Lover.

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煎饺子 Gyoza

Recipe Source: Sonia@Nasi Lemak Lover with Minor Adjustments

Makes 32

Main Ingredients:

250g Minced Pork

100g Prawn Meat, roughly chopped

40g Carrot, finely diced

60g Wombok(Chinese Cabbage), white parts only, finely chopped

1 Stalk Spring Onion, chopped

1tsp Grated Ginger

1/2tbsp Light Soy Sauce

1/2tsp Mirin

1/2tsp Cooking Wine

1/2tsp Salt

Pepper

For Pan-frying:

1tbsp Cooking Oil

1/4cup Water

Other Ingredients:

1 Pack Dumpling Wrappers (32 Wrappers), 9cm in diameter

Store-bought Dumpling Dipping Sauce

Some Ginger, julienned

1 Bowl of Water

Method:

1. Mix main ingredients with a pair of chopstick, stir until the meat becomes gluey.

2. Take a dumpling wrapper, dip your finger into a bowl of water and draw a circle around the edge of the wrapper.

3. Place a teaspoon of dumpling filling onto the centre of the wrapper, leaving about 2.5cm gap around the edges.

4. Stick the middle part of the wrapper together.

5. Start from the right side, fold the front layer of the wrapper only. Make 2 folds for the right side of the dumpling, then stick to the back of the wrapper.  Repeat for the left side.

6.When finish, re-shape the dumpling into a crescent.

7. Repeat Step(2) – (6).

8. In a medium size of a non-stick fryingpan, heat oil over medium high heat. When the pan is hot, place gyoza into the pan, closely to each other.

9. Panfry the gyoza until the bottom is golden brown. Add in water and immediately cover with a lid. Let to simmer until cooked and most of the water has evaporated.

10.Remove gyoza and serve hot with the dipping sauce and julienned ginger

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吃不完的饺子可以先排放在大盘里，留些距离，放进冰箱里冷冻两三个小时或者直到饺子底都乾硬了，才把它们分装在容器里，再次冷冻。这样可以避免饺子黏在一起。

The uncooked gyoza can be placed on a big plate, leaving a small gap in between and freeze for 2-3 hours or until the bottom of the gyoza are dried completely and not sticky anymore, then remove and re-pack in a container/freezer bag. They can be kept in the freezer for weeks.

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现在外面正下著大雨。澳洲连续地被野火和水灾不断地侵蚀，人命，家园和财物被这些天灾给夺去了，所以今年的新年愿望最重要是"国泰民安，风平浪静！"