gyoza

  • Beef Gyoza

    Beef & Garlic Chives Curry Gyoza

    On the other day I bought a giant bunch of Garlic Chives from an Asian grocery. They were getting old and I needed to use them up. I only had beef mince that day, so I decided to make Asian flavoured hamburgs. I added some Curry Powder to it. Then another idea came to me …

  • Chicken Gyoza

    Kale & Chicken Gyoza

    I love Kale and it’s good for my health and it is growing madly in my veggie garden. I have created quite a few recipes recently and here is another one, and this one is scrumptious! However it is a bit disappointing because I can hardly taste Kale, but it is good for my husband, …

  • Gyoza Mushrooms Vegetables

    Vegetarian Gyoza

    I have tried store-bought Vegetarian Gyoza and I was not impressed at all. There was no Umami in those Gyoza and they were tasteless. Try this recipe! More variety of Asian mushrooms are available these days. Use chunky meaty mushrooms. Makes 35 to 40 pieces Ingredients 200g Asian Mushrooms *e.g. Shiitake, King Oyster Mushrooms, Maitake, …

  • Gyoza Prawn & Shrimp

    Prawn Gyoza

    This is my favourite type of Gyoza. Prawns can be replaced or mixed with minced White Fish. Traditional cooking method is good, but steaming method is also good. Makes 35 to 40 pieces Ingredients 300 to 400g Uncooked Prawns*Note: Minced White Fish can be used.5 to 6 Spring Onions1 small piece Ginger *finely grated1 tablespoon …

  • Gyoza Pork

    Pork & Wombok Gyoza

    You can find locally produced Gyoza Wrappers at Asian grocery stores. What I usually use is 400g pack containing 42 wrappers. They are fresh and very reasonably priced. Makes 35 to 40 pieces Ingredients 300 to 400g Pork Mince1/4 Wombok (Chinese Cabbage) 1 to 2 teaspoon Salt to pickle Wombok1 small piece Ginger *grated1 clove …

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