Friday, September 25, 2009

International Food Feast - Chinese Gyoza

Chinese Gyoza3


Getting back with a yummy Chinese dish after a small break. :) This is something that was waiting to be made for quite sometime. If you remember I had written a post titled "Food on voyage" few months ago, that was the first ever time I had tasted dumpling, and since then I have been craving for it. Finally today was chosen to be the finest day to try it out :)


Gyoza or potsticker is a Chinese dumpling, and has a history of seven thousand years, widely popular in China and Japan as well as outside of East Asia, particularly in North America. Gyoza typically consist of a vegetable filling/ ground meat wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping.



Chinese Gyoza2


Gyoza Filling


Ingredients:

Chinese Cabbage - 1/2 cup(chopped)
Onion - 1
Cilantro - 1/4 cup(chopped)
Spring onion - 1/4 cup chopped
Garlic - 5 pods
Ginger - 1/4 inch piece
White pepper - 1 tsp
Oil - for frying
Salt - for taste


Method:

Take 2 tsp of oil in a pan and add finely chopped ginger and garlic and fry for a while.Then add chopped onion and when it turns slightly brown add chopped cabbage, spring onion and cilantro to it. sprinkle little water and adequate salt to it. The vegetables would get cooked in a matter of few min. Finally add white pepper to it and mix well. The filling is done.

You can add carrots and other suitable vegetables to the filling too.


Chinese Gyoza4



Gyoza Wrapper

Ingredients:

All purpose flour - 2 cups
Salt - for taste
Oil
Water


Method:

Mix all the ingredients well to make a smooth dough. kneed for a while to make the dough lump less and elastic. Close the bowl with a cloth and leave it alone for fifteen min.

Now kneed the dough again and pinch small balls from it. Roll out each ball of dough with a rolling pin into circles. Each should be about 2-3 inches across 1/8 inch thick. Roll over again only on the outer most part of the circle to make it slightly thinner than the center, so that once it is crimped it does not become too thick on top. Apply little cooking oil and then keep a little of the filling in the center and close it and crimp the top.

Google for videos on how to fold a dumpling. You would get many styles to follow. ;) Make it look as interesting as possible. :)
This quantity would make upto 30 wrappers. Now steam them for 10 min. Chinese Gyoza Is ready to eat. :) Happy making. :)


Chinese Gyoza5


Serving ideas

* Serve it with white sauce or tomato ketchup.
* Serve it by putting them in a clear soup of any vegetable stalk.
* Serve it with a soy vinegar dipping.



Chinese Gyoza1


White Sauce

Ingredients:

Milk - 1 cup
All purpose flour - 1/2 cup
Butter - 1/4 cup
Salt - for taste



Method:
Take all the ingredients in a heavy bottomed vessel and let it boil for a while. Keep mixing it with a whisk till it becomes creamy and thick. Keep stirring else it would start forming lumps. Cook till the rawness of the flour is gone. White sauce is done. :)



Chinese Gyoza


Thanks to Priya, Priya Raj and Vineela Siva for passing their encouragement as awards to me. :)

Written by: Nithya
post your queries to fourthsensesamayal@gmail.com



49 comments:

  1. 非常精彩. 非常好吃. 您是非常有才华.
    我很为你骄傲.

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  2. Hey Anu did you mean "it is very exciting. Very delicious. You are very talented.
    I'm proud of you."

    Thank you dear :)

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  3. Wow nithya lovely recipe and presentation..

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  4. Wonderful presentation Nitya as always... and a great dish.

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  5. Thanks for introducing us to this dish, Nithya...looks wonderful, as always.

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  6. Love this dumplings... has come out perfect and lovely presentation with beautiful clicks :)

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  7. வாவ்வ்வ்வ் நித்யா சூப்பரா செய்திருக்கிங்க.ரொம்ப நல்லாயிருக்கு.
    உங்களுக்கு சைனீஷ் மொழி கூட தெரியுமா?

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  8. 很有诱惑力和吸引力......你是让我饿了....

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  9. Ha ha thanks sailaja. She means to say its really tempting and you are making me hungry. :)

    Menaga sis.. I really don't know Chinese language and all. my sweet buddies are so enthusiastic to use the Google translator and comment in Chinese language ;)

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  10. Lovely presentation u r so creative..
    wow gyoza is amazing!!!!

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  11. Idha samaikkavae romba porumai vaenumma, idhukku decoration extra. Naan seyya mattaen aduththamurai chennaila saapda varaen, Nithya.

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  12. Hey looks too good nithi... loved all the clicks.. everything is fantastic.

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  13. Ur decorating skills is out of the world my dear..u got the patience and the resources to present ur food..amazed by ur talent...

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  14. What beautiful dumplings! I love that you made your own wrapper. The plating is excellent too.

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  15. As I always say,you are marvelous in presenting things dear!!!!Looks wonderful

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  16. Lovely dish, what Latha said is quite true. You definetly do have lot of patience to decorate and click.

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  17. Hey Gal... I wont write in chineese will save ur time :P... I really loved this dish was waiting for a ez nd a different chineese recipe...will try soon... I tried ur tomato dosa nd it tasted Yum... Thank u

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  18. They look perfect Nithya. Very professional. We get these gyoza wraps here. Have never tried them though. Will try this recipe. Sounds simple enough!

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  19. hey dear ..i got my ans :)
    Dumplings look perfect, i havent tried these yet..sure to try when m back :)
    between ur clicks have really good, is this ur mobile camera?

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  20. I love these types of Chinese food, I think I had these a Chinese restaurant, though I didnt know the names of any of the dishes :)...Awesome presentation as usual :)

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  21. hey nice clicks. and dumplings r so nice and admire ur patience in decorating it.Our neighbour aunty gives us some veg sweet dumlings during their dumpling festiva. This i have seen in foodcourts here. super

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  22. Heyy Nithya.. you are soo cool with your international hits..
    heyy this recipe is quite similar to MO - MOs ... Quite famous in eastern India...

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  23. They look yummy...I just love them to eat hot...

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  24. அருமையாக இருக்கின்றது..அழக்காக படம் பிடித்து இருக்கின்றிங்க நித்யா...

    சூப்பர்ப்...

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  25. A cook converted to A brilliant writer and celibrity is now gona try the chineese...

    You are a extra personality... Boost is secret of your energy ?

    :)

    The chineese dish looks awsome...

    The pics are taken good... jabardast...

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  26. Wow.. truly chinese..! The recipe and the photo presentation serves the part! Hats off dear! My entry is in poll for 'SoupnJuice' event dear, if you like my entry pls do vote for me at http://momrecipies.blogspot.com/2009/09/soup-n-juice-event-poll.html

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  27. Wonderful Clicks !
    I had known about this dish before I read here - and if it looks so beautiful as this, will surely try :)

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  28. Wow such a delicious dish, just feel like having rite now...hats off nithya..

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  29. Wow, you're so talented! I'm proud of you :D

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  30. First time on your blog and couldnt help but admire your photographs, they are very well presented & composed! I feel like making the dish there & then :)

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  31. Wow, man...looks like a feast. WOnderful presentation...great recipe, awesome clicks. Hat-off to ur hard work.

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  32. Lovely recipe and nice presentation.

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  33. Perfect Dumplings & Beautiful presentation

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  34. Lovley dishes , awesome presentation.

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  35. Dumpling looks perfect,its my hubby's fav...awesome presentation

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  36. wow nithya... i read the entire recipe...awesome..and the photography is simply superb...i went thru ur blog andloved the tollhouse cookie pic a lottttttt

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  37. Happy Dussehra to you and your Family.
    Chinese Gyoza looks divine:)

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  38. Happy Vijaydashami /Dasara to you and your family.

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  39. wow..really different recipe..delicious nithi..

    cheers,
    ammu.

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  40. I'm very impressed you made your own wrappers! pot stickers are yummy anytime :)

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  41. Looks neat,Nithya and as always beautiful presentation!

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  42. I usually buy these from the market and think steaming them is a lot of work and you are making them from scratch! Wow! Hats off to you! Thank you mom for us for bringing you into this world so we can all feast our eyes looking at your cooking.

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