Now back to the Gyoza, I have tried these at a few different places and I have to say I kind of like mine best so far..... Now I have only made one filling I am going to give this a go with vege ones soon, will post that at a later date,
2 chicken breasts, minced (I mince my own in my small food processor, I prefer this, not sure why just do)
1/4 wombok cabbage, thinly shredded
Shitake mushrooms ( I buy mine from woolies and buy a punnet), thinly dice these
1 tube of 'Gourmet garden Thai season'
2 packets 'goo gee' wrappers (buy these in the cold section near the fresh pasta)
Place minced chicken on frypan and cook until cooked through, continually break up the lumps as you want this to be as fine as you can, I struggle with chicken mince, its so sticky!
Once mince is cooked add veges and stir fry until they are starting to soften then add the tube of seasoning (now I have used half or the whole lot and I have to say I like the whole lot but either is nice) continue stir frying until veges are cooked. Then set aside into the fridge to completely cool... and I MEAN COOL..... you can make the mixture ahead, I always have some frozen in a zip lock bag in case we feel like some for lunch!!!
Using a spatula remove dumplings once buzzer goes off place into dish.... they will look like this.....
I use a dipping sauce of soy and fish sauce...not too much fish sauce..... now we have eaten these as a meal, snack, lunch, nibbles sharing with friends... (as nibbles it is hard because you are busy, its noisy and the cook sometimes misses out).....I have served these as a part of an Asian fusion dinner..... ok so I felt like these and sushi... that's Asian fusion right?????
hope you enjoy as much as this little guy
Happy cooking xx