Sunday, December 04, 2011

Bok Choy Gyoza/Bok Choy Dumplings

I like making dumplings and I will normally make a big batch and freeze them up and we can have it whenever we want to. They are not difficult to make as now you can get the ready made gyoza/dumpling wrappers from the Asian Supermarket. Over the years I made lots of it and each time I will try using different type of meat and vegetables. You can basically put any type of fillings you like in it. Instead the usual napa cabbage I replace it with baby bok choy for this batch of dumplings.


1/2 pound ground pork/chicken
1/2 pound of shrimp, shell and deveined
3 cups of finely chopped bak choy
2 green onion, finely chopped
1 tsp finely grated ginger
1 tsp salt
1/2 tsp pepper
1 tbsp of oyster sauce
2 tbsp of soy sauce
1/2 tsp sugar
1 tsp sesame oil
2 tbsp cornstarch
1 egg
1 package of dumpling wrappers

1. Put the shrimp in a food processor and pulse several times. In a large bowl, combine the shrimp mixture with all the rest of the ingredients except the wrappers. Mix well and set it aside to marinate for an hour.
2. Spoon 2 tsp of the filling into the middle of the dumpling skin. Brush the edge of the wrapper with some water, Fold the wrapper over to enclose the filling and pinch the wrapper. Hold the filled half circle in the left hand and pleat the top of the wrapper from middle out. Shape the dumpling so that it has a flat bottom.
3. Repeat the same to the rest of the dumplings. At this stage you can freeze up the dumplings.
4. When you are ready to cook, heat a nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot arrange the dumplings, flat side down to the pan. Let it fry for 1 minute until the bottoms are light golden brown.
5. Pour 1/2 cup of water or stock into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 4-5 minutes. Open lid and let the remaining liquid cook off about 1 minute.
6. Remove to plate and serve with soy sauce or your favorite dipping sauce.

Note: If you cook the dumplings right out of the freezer you need to put more water to the pan and cook them longer.


Gloria Baker said...

those look amazing:)

WendyinKK said...

Recently gyoza wrappers have appeared in the supermarkets here. That's good news for us.

Shirley @ Kokken69 said...

Great pleat work, Gert!

Jeannie said...

I love gyoza too and will keep an eye out for the wrappers, making them is such a chore!

Anonymous said...

your dumplings look so yummy. where i am living now, ( a little town in Forida, there is no asian groccer . is there any receipe from your treasured chest, and if there is may i know which caterogy it is filed under, thanks n regards

lena said...

wow! i wish i can wrap dumplings as beautiful as yours!

Elin said...

I must learn how to make this. I like to eat gyoza. Hope you settling well in your new place ;) you must be busy unpacking your barang now . Take care;)

ann low said...

Gert, same here. I also like to make batches of Gyoza and store it in the freezer. Nice pleat :)

Unknown said...

wow, they are all so perfect. Great job, what a great treat to pull out of the freezer.

Linda said...

I love dumplings. A good dish for me when friends came for a snack and simple, quick meals. I just love your dumpling! So nicely pleat! My dumplings are always rounded! :D I can't pleat! Still working hard on that.

Sonia ~ Nasi Lemak Lover said...

usually i made my own gyoza skin and also like to make more and store in the freezer. Your gyoza pleat are neat and nice!

Shereen said...

The boys love Gyoza a lot but I have never done them before.The thoughts of pleating..nice pleating put me off as i am very sucky at doing such things.Anyway, Gert..apa tu bak choy?No pic ar?I'll wait you to arrive here and do a few batches to be frozen ya..hahaha.

ICook4Fun said...

Gloria, thank you.

Wendy, we can get the wrappers easily here as the Chinese eat a lot of dumplings.

Shirley, thank you. It takes a lot of practice to get to this stage :)

Jeannie, yea so far I only made them once. Too much kneading, and rolling :)

Sandy, you can actually use wanton wrappers for this too and I am sure you can get that from the regular supermarket. Just cut it into round shapes. Sorry, I don't have the recipe for the wrappers here.

Lena, thank you. Practice makes perfect :)

Elin, I love having this in my feezer at all time. I am still in PA and moving only in January.

Ann, yes we can have it anytime we want.

ICook4Fun said...

Jennifurla, thank you.

Linda, thank you. Practice, practice, practice :) :)

Sonia, I am too lazy to do that and we can get really good wrappers here so no point making it from scratch :)

Shereen, this is so easy. If you don't want to pleat it, just make it into half moon shape. Ok when I am there or you are here I can teach you how to do it ok.

mycookinghut said...

I love Gyoza. Will never get tired eating them!