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[-Thursday, November 06, 2008-]

Post No:#743

Lol, this is gonna become a food blog soon, the pace I am going with uploading these recipes and "how-tos". ANYWAYS today's menu: Gyozas and Tamagoyaki!

I didn't measure the ingredients cause err...It's not a habit now (used to, but got lazy and started using agaration -translate: estimation-). For dough, it's about 1 portion of water to 2 portions of flour. As for filling, the amount of pork mince should be the around same as the total amount of other ingredients (more of cabbage)

SO! Gyozas...

(ps, lazy to take photo >.<"): Skin:
-Plain Flour (All purpose flour -NOT self raising-)

-Pork Mince
-Cabbage (chopped and blanched in hot water for a min)
-Spring Onions (chopped)
-Ginger (1 slice)
-Garlic (chopped/minced)
-Sesame Oil
-Soy Sauce, Salt, Pepper, Sugar
-Mirin Seasoning or Sake (Mirin can be found in Coles, Asian section)

1) Combine all ingredients in a bowl, cover and leave it to marinate for about 30 mins while you make the skin. (Remove ginger after you finish marinating)

1) For the skin, put flour into a bowl, form a well in the middle and pour in some water.
2) Using a fork, slowly stir from the middle of the well outwards and scrape some flour off the side of the well as you go.
3) Add more water or flour as necessary till all of it is combined.
4) Flour your hands, knead the dough, adding more flour if it's too sticky. Knead till smooth and no longer sticky.

5) Roll into a log, and cut/pull off smaller pieces to form the skins with.
6) Using a rolling pin (or a glass tumbler in my case -any cylindrical thing will do-), flatten out each section of dough into roughly a circle shape.
Note: If it sticks to any surface, just flour that surface. ^^

Assembly & Cooking:
1) Place a teaspoon of filling onto the center of a piece of skin.
2) Fold the skin over to form a semi-circle then press edges to seal.
Note: You don't have to pleat it like I did, I was bored and wanted to practice pleating...XD

3) Heat up a frying pan and add some oil.
4) On medium heat, place in the gyozas, and fry till underside is brown.
5) Add boiling/hot water to the pan (about 1.5cm high?), you don't have to cover the gyozas with water. Cover the pan, and cook till all water has evaporated.
6) Once water has evaporated turn heat to high and "toast" the undersides of the skins so it's crispy again.

7) Serve with dipping sauce or just plain. I ate mine with cold soba noodles! Summer ma

Next post: Tamagoyaki!! Stay tuned!

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['-Ah_Ying-'] ;7:56 AM;


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The Girl- Ying Xuan A.K.A Karie
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