Kimchi Gyoza 泡菜锅贴

These few days I was not able to snap any photos on the food I cooked or baked because ... my (hmm..sorry hubby) Nikon camera is sending for servicing! It wouldn't be back anytime until end of next week, hopefully, keep my fingers cross! 

Then I decided to do the old fashion ways, snapping my food using my auto DMC-TZ10 and hand phone hopefully you don't mind. Well, I can't imaging I was using this DMC-TZ10 before as it is now appears too light for me to hold it still while need to focus and snap :D

Gyoza or dumpling is not consider as a mainly Japanese/Korean dish, there are many ways to make and eat it. Adding Kimchi in the gyoza definitely make this dish more interesting and I say you should try this out as pan-fry make this gyoza stand out and is healthier than deep-fry. 

Saw this Kimchi Gyoza appeared at My Little Space's blog then came out on Li Shuan's house again. I decided to make it because I have my homemade kimchi and all ingredients ready. But I give the filling a twist because I would like to add celery and egg in the filling. Making 44 pieces with 500g of chicken. Dipping the crispy outer, tender and juicy inner Kimchi Gyoza in Chinkiang black vinegars and 老干妈风味鸡油辣椒 （chilli）I can't stop eating the gyoza!  

Oh, yes! you see something here? in the supermarket I found this ready made minced garlic and crushed ginger, it really make my life easier :)

I'm using Li Shuan's recipe (original from My Kitchen) with modification on the filling.

  

Ingredients 
1 pkt guoza wrapper

Filling:

500g minced chicken


300g chopped celery

200g finely chopped kimchi

 (cup measurement)

2 tsp finely chopped/ crushed ginger


1 tsp finely chopped/minced garlic



2 tsp sesame oil


1/2 tsp salt or to taste

1 tbsp oyster sauce


1 tbsp mirin


½ tbsp corn flour


1 egg

Dipping:

3 tbsp of Chinkiang vinegar (can get from any supermarket)

1 tbsp of 老干妈风味鸡油辣椒 (Chinese chilli, which can get from Asian Groceries shop)

some chopped coriander 

Mix all together

Method:

To prepare filling:

1. Bring together all ingredients except kimchi and chopped celery in a medium mixing bowl, mix well and marinate for 10-15 minutes.

Squeeze out all liquid in kimchi and chop finely, add in (1) together with chopped celery and mix well.

Assemble:

Place one tablespoonful of filling in the middle of each wrapper. Wet the edges of the dumpling with water if necessary. Fold the wrapper over the filling into a half moon shape and pinch the edges to seal.

Cook:

Heat 2 tbsp oil in a medium size non-stick frying pan, arrange gyoza in the pan.

Pour in hot water (water level have to cover up to 1/3 of the gyoza height) and cover the pan immediately. Gyoza will be cooked by hot steam. Listen to the sizzling sound, once the sizzling sound goes off remove the cover. At this stage the water in the pan is dried out. Let it cook further for 1-2 minutes. Flip gyoza over, pan-fry the side until lightly browned.

Serve warm with vinegar!