Kuo Tie (Pot Stickers/gyoza)

Description:
My fave snacks!

Ingredients:
4 pcs garlic, peeled and crushed
50 g young ginger, sliced
150 g savoy cabbage

200 g spring onion, cut into 3 segments

2 Tbsp tapioca starch
1 Tbsp soy sauce, Kikoman
1 Tbsp Shao Xing wine
0.5 Tbsp caster sugar
2 tsp sesame oil
1 tsp salt
0.5 tsp white pepper

800 g mince pork
150 g prawn meat

1 kg gyoza skin


Sauce:
Soy sauce
Chingkiang vinegar
Sesame oil



Directions:
Use a food processor to mince the ingredients. Add garlic, ginger and cabbage, mince until cabbage is finely cut. Add spring onion and the seasonings, blend in until spring onion is finely cut. Add mince pork then blend for one minute. Add prawn, continue until well blended.

Prepare a baking sheet and sprinkle some tapioca starch. Put half a tablespoon of filling onto the skin, wet the edge then pleat the skin. Put the dumpling on the baking sheet. Continue the wrapping until finish. Leave a bit of space in between the dumplings.


How to cook?
Put 1.5 Tbsp of oil on a flat non stick frying pan and heat on medium heat. Put the dumplings on the pan and cook until the bottom start browning. Add some water up to nearly the one fifth of the height of the dumpling. Cover the pan with the lid. Cook until water evaporates. Open the lid and cook further until the bottom of the dumpling is golden brown.


How to keep the bulk amount?
If the dumplings are not going to be eaten at one go, they can be frozen. leave the dumplings on the baking sheet (make sure that the baking sheet fits in the freezer). Leave the dumpling until rock solid (hard), once the dumpling is frozen, put the dumplings in a bag.