Serves 4 pieces
Dumpling skin/Gyoza Skin (from Asian Supermarket) 4 pieces
Wagu Mince 48g
Shallots (finely chopped) 11g
White onion (finely chopped) 25g
Coriander (finely chopped) 2.4g
Garlic (finely chopped) 1 clove
Ginger (finely chopped) 0.5g
Dashi (Japanese fish stock) 0.74 g
Soy Sauce 1.2ml
Vegetable Oil 10ml
1 bowl of cold water for sealing the edge of dumpling
1 table spoon of vegetable oil
Crushed Garlic 1.25g
Chili oil 1.25ml
Sesame oil 1.25ml
1 Place ingredients 1-10 in a bowl. Stir to combine.
2 Place wrappers on work surface and start making dumplings.
3 Put around 1.5 teaspoon of mince mixture on 1 half of gyoza skin. Brush edges with cold water. Fold the other half of the gyoza skin over to enclose filling. Press edges together from side to side to seal.
4 Heat half a tablespoon of vegetable oil in a frypan over high heat. Remove from heat. Reduce heat to medium-high. Put the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes until water dry out. Turn to low heat. Uncover. Put in 1/2 tablespoon of vegetable oil again until the base becomes crispy (golden brown). And the Wagyu Gyoza is ready to serve.
5 For the gyoza sauce, roughly blend chili oil, garlic and sugar together. Then mix it with other ingredients together in a container. And you are ready to have the Wagyu Gyoza!
The Carousel thanks Niji Restaurant for this recipe.
Niji Restaurant & Bar: 21 Bay Street, Double Bay, NSW, Australia. Ph: 02 8095 9508