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We hope you got insight from reading it, now let’s go back to bite-sized gyoza dumplings (tenten style) recipe. To make bite-sized gyoza dumplings (tenten style) you need 16 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to cook Bite-Sized Gyoza Dumplings (Tenten style):
- Get The gyoza filling:
- You need 150 grams Ground pork
- Use 1/3 bunch Chinese chives
- You need 1 large leaf Chinese cabbage (large leaf)
- Get 1/2 tsp Sesame oil
- You need 1/2 tsp Soy sauce
- You need 1 dash Salt
- You need 1 dash Garlic powder
- Get 1 dash Weipa
- Take 1 dash Seasoned salt
- Use 1 Ra-yu
- You need Other ingredients:
- Get 30 Wonton skins
- Get 40 ml for each batch of 15 dumplings Water
- Get 1 Vegetable oil
- Get 1 Vinegar & soy sauce (for dipping)
Instructions to make Bite-Sized Gyoza Dumplings (Tenten style):
- Wash the Chinese cabbage leaves, cover loosely with plastic wrap and microwave for 2 minutes (at 700 W). Chop up finely, and squeeze out tightly.
- Finely chop the chives.
- Put the ground pork, cabbage, chives and all the flavoring ingredients in a bowl and knead together. The ratio of cabbage to chives to ground pork is around [1 to 1 to 1.5].
- Place a wonton skin diagonally, and place some filling on 1/4 of the skin.
- Pick up the corner opposite to the one with the filling on it. Fold in the side corners at this time too.
- The dumplings should look like this.
- Squeeze the top part of the dumpling together to stick the skin together, so that the filling doesn't leak.
- Heat a frying pan and put in 15 dumplings. Add water (40 ml) immediately, put on a lid and steam-cook over low heat for 3 minutes.
- Take the lid off after 3 minutes, and make sure the water has all evaporated.
- Pour oil beside the gyoza dumplings, and raise the heat to medium. When the dumpling skins are lightly browned, turn off the heat and put the bottom of the frying pan on a moistened and wrung out kitchen towel to cool it down fast.
- Done. Eat dipped in vinegar-soy sauce.
- The dipping sauce at Tenten is vinegar and soy sauce mixed at a 7:3 ratio. If you bring vinegar to a boil, add the soy sauce and let it cool down, it's pretty close.
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