Great recipe for Juicy Pan-fried
Gyoza Dumplings. I aimed for simple
yet juicy gyoza dumplings. A
Chinese friend of mine boils, chops
and squeezes the Chinese cabbage,
adds it to the filling, and then
adds quite a lot of water too. So I
wondered if you could just use the
moisture in the vegetables and I
started experimenting. Great recipe
for Juicy Pan-fried Gyoza
Dumplings. I aimed for simple yet
juicy gyoza dumplings. A Chinese
friend of mine boils, chops and
squeezes the Chinese cabbage, adds
it to the filling, and then adds
quite a lot of water too. So I
wondered if you could just use the
moisture in the vegetables and I
started experimenting. The key is
to cook (or quick-freeze) the
dumplings as soon as they're
filled. The filling is rather
watery, so if they leak, the
dumplings burn easily. Be sure to
secure the dumplings securely! This
is a little trick - the ground pork
and egg are very cold right out of
the refrigerator and it's painful,
so take them out at the same time
you take out the vegetables to warm
up a bit. For 20 large gyoza
dumplings.
