Goyza dumplings
... nom nom nom
Delicious Dumplings - Secret Chef
recipe
Easy as, steamed dumplings! Perfect for a cold winter day.
Popular with children, and a fantastic cooking activity for keen young chefs too!
We are making steamed dumplings
here.
If you are avoiding Asian style restaurants due to food allergies, here is a perfect recipe - no need to miss out and in fact I don't think you can find as good as these at any shop. Homemade dumplings are the best, hands down!
Ingredients:
- 400 grams quality organic ground pork mince
(or chicken mince)
- Half small Napa (Chinese) cabbage
- Fresh ginger – 5cm piece or to taste
- Garlic chives optional
- Soy sauce or tamari
- Sesame oil - optional
- Dumpling goyza wrappers (rice based rather than wonton)
- Dumpling sauce of your choice
- Cornflour (wheat free is best)
Eeasssssy, lets go!
Thinly slice cabbage. Sprinkle
liberally with salt. Now, let the cabbage sit quietly.
Juices will start to release. Sit for
about an hour
Meanwhile make your filling mix.
Finely dice your ginger and garlic
chives. Add ginger, chives and a good dash of your soy and other flavours to
taste. Put to one side for a short while to marinate and allow the flavours to
infuse.
Back to the cabbage. Squeeze out liquid
with your hands. Rinse under water through a sieve. Squeeze out again. Combine
the mince mixture with the cabbage well. Almost kneading to combine.
Remember! Try to use an equal amount of
pork/chicken mince to the cabbage. Roughly one to one. This gives a great
texture as well as flavour balance – yum!
Goyza time!
Arrange your wrappers on a clean board.
Around one teaspoon of mix for each wrapper - spoon a small
amount of the mix into the centre of the skin.
Dip your finger in some water and
moisten the edge of the skin to make it easy to seal. Fold the filled goyza
skin in half and pinch at the top to seal it. Dip your water and cornflour mix (2nd picture).
Folding is the tricky part but don’t be
overwhelmed, it takes only a little practice to become a master at this! You are folding over and pinching as you go. (see picture below right)
Cooking time
Ok. Now it’s time to get the water on.
We are making Steamed Dumplings here,
rather than fried or boiled. Tasty and easy to do.
We are using a double boiler steamer
here. Bring the water to the boil.
Coat your steamer lightly with vegetable oil or baking paper. This is to stop them from sticking. (hence, the other name for these dumplings, pot stickers). Make
sure they are spread out evenly and not touching each other.
When the water has come to boil, add your
dumplings to the steamer top. Place a lid on top of the pan and leave the
heat on high.
Cook for 8-9 ,minutes.
Eating time
You can buy or make your own dumpling sauce.
Be quick! ... best enjoyed when hot and
steamy! Enjoy ! YUM!
 |
| Great winter food! |
Tips
and Information
Freeze uncooked Goyza to cook and eat at a later date - and they do freeze amazingly well. Great, easy hearty food to
pull out on a week night or when friends drop round.
You can substitute
the meat for other vegetables to make vegetarian gyoza. Try using shiitake
mushrooms as an ideal substitution for meat. You can also make chicken or prawn gyoza if you feel like a change from pork.
