Tag Archives: gyoza

Pork & Cabbage Dumplings

pork dumplings

For 4 Person (ca. 60 dumplings)

1kg   ground pork
640g flour
400-500ml water
1    large white cabbage
8    cloves of garlic
1    large egg
3    tablespoon soy sauce
1    teaspoon sesame oil
1    teaspoon salt
1    teaspoon pepper
1    teaspoon corn starch

1. For the dough combine flour and water in a bowl. You have to knead the dough around 5 minutes until it’s very smooth and free of air bubbles. Roll into a ball and set aside.

dumpling dough
2. Clean white cabbage under running water and cut in pieces, then use a food processor to get it very fine. Set aside in a bowl. Chop garlic very finely and give it into a bowl with the ground pork.

filling

3. Press all the liquid out of the chopped cabbage (you can use your hands or a cheese fabric). It has to be as dry as possible; otherwise the dumplings get too soft. Mix it together with the ground pork and garlic and add salt, pepper, egg, soy sauce, sesame oil and corn starch until well combined and set aside in the fridge.

4. Now to the fun part: Roll the dumpling skins! Cut a piece out from the dough and roll I into a finger thick roll. Cut the roll into small pieces (0,5cm x1cm). Then roll the pieces into small balls and flatten them with a bottle or pastry roller. They should be thin like a paper sheet and about the size of your palm.

Steps to make dumpling skins

hand made dumpling skins

5. When you’re done with the skins gibe a tablespoon of the pork filling in the middle and fold the skin end on end. Start with the folding from one side, in one direction. The dumpling will get the fort of a half moon or U.

dumplings

6. Give dumplings into a large saucepan with hot oil and roast until the bottom is browned well. Then add one cup water or chicken broth and let it simmer with closed lid until the liquid is boiled away.

gyoza-pan

7. Serve hot with dumpling sauce*. Enjoy!

Crispy pork dumpling

gyoza-carryer

• For 1 portion mix 3 tablespoon soy sauce, 1 tablespoon sweet soy sauce, 1 teaspoon freshly chopped chili, 1 teaspoon black vinegar (or rice vinegar) and ½ teaspoon chopped fresh garlic. Add a few drops sesame oil!

Crispy pork dumpling

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Gyoza with spicy minced chicken and cabbage

Gyoza with chicken and cabbage

For 2 people (ca. 30 pieces)

1  chinese cabbage
1  bunch of spring onions
1  piece of ginger (2cm)
1  chili
3  cloves of garlic
30 dumpling skins
5 cl soy sauce
200g minced chicken

Salt and pepper to taste

ingredients

1. Clean cabbage and spring onions under running water and put aside. Peel ginger and garlic and chop very finely and give in a large bowl. Chop cabbage and springonions and put aside.

Chopped ginger, garlic and cabbage

2. Mix the minced chicken meat with the ginger and garlic very well, add cabbage and spring onions. Use your hands to mix it well; add 1 teaspoon salt or soy sauce, and 1/2 teaspoon chili powder.

Minced chicken filling for Gyoza

3. Prepare a dry cutting board to fold the dumpling skins and a glass water to moisten the sides). Add one skin on the board and give 1 teaspoon filling in the middle. Use a little bit water and moisten the underside with your fingertip. Then start to fold the upper skin. Start from one end to the middle and then change direction. Make sure you press every fold on the wet skin to give it hold.

How to make Gyoza

4. Repeat with all your skins and put the finished Gyoza on a dry plate.

Gyoza uncooked

Heat up a large pan with oil and add the Gyoza with the heavy side downwards. Roast for about 2-3 minutes until the underside is browned well. Meanwhile bring a steam pot to a boil (you can also steam the dumplings in the pan). Add the Gyoza in the steamer (or add a cup (200 ml) water or chicken broth into the pan and close the lid); steam for 5 minutes.

gyoza steamed

5. Serve while still hot with a little bit soysauce and chili oil. Enjoy!

Gyoza with minced chicken and soy sauce

Sushi time – Seki Tei

Interior Seki Te

A very commendable sushi restaurant in Bali, is Seki Tei in Umalas on Jl. Bumbak . They offer an authentic Japanese atmosphere in a clean and modern design. An eye catcher is the entry, with a walking way of natural stones between bamboo walls. The waiters are attentive and friendly; the menu offers a large selection of sushi, sashimi and warm Japanese dishes.

We tried the miso soup, gyoza with pork, cucumber maki, california rolls, nigiri with japanese omlett and avocado-prawn rolls. The sushi was tasty, the seafood fresh and good quality. My favorites were the miso soup and the nigiri sushi with Japanese omelette, also the gyoza were very delicious and well seasoned. The presentation of the food was beautiful, on typical Japanese dining ware (which I would love to have at home).

Miso soup

Cucumber maki sushi

Pork Gyoza

Nigiri sushi with Japanese omlelette

The prices are totally reasonable, maki rolls (6 pcs) cost between 20.000rp and 30.000rp (1,30-1,90€), the california and avocado-prawn rolls 60.000rp (3,80€). The miso soup you get for 15.000rp (1,00€) and the gyoza for 30.000 (1,90€). In my opinion Seki Tei is a great place for Japanese food with a nice, relaxing atmosphere, if you are a sushi fan and stay in Canggu area, you may like this restaurant.