Call them what you like: Dumplings, gow-gees, pot stickers, gyozas… to me, the word dumpling is a generalization of food encased in a rolled out dough or pastry sheet… and exists most popular in Italian (Ravioli), Japanese (Gyoza), Chinese (Jiao zi), or Jewish (Kreplach aka Jewish wonton)
While I love the frozen variety from Asian supermarkets, I just never know the quality of meat they use, or the amount of MSG in their fillings… so it seems like an unhealthy snack. Making your own and freezing them will last for months, and saves so much money in the process!
Again… I didn’t really follow a recipe, but here’s what I remember:
300g minced pork (lean – if you prefer)
7 or 8 chinese mushrooms
Chinese cabbage, shredded (黃芽白)
Dumpling wrappers – the round shaped ones
Grated ginger & garlic
Sesamee oil, Soy sauce, Cornflour, Salt, pepper
Marinade the mince pork with sesamee oil, one teaspoon of cornflour, salt and pepper. Mix well, and add grated ginger and grated garlic. Set aside.
After soaking the mushrooms and squeezing out excess water, dice into small cubes and pan fry the mushrooms in oil for 5 minutes.
Combine diced mushrooms into the pork mince, then add the shredded cabbage. Mix well (at this point just use your hands and get into it!)
Use a teaspoon full of the mixture and lay a small pile into the centre of the dumpling wrap. 
Use a mixture of cornflour and water as a glue to seal the edges of the wrapper into a semi-circle.
Pinch 4 times on the top of the semi circle into crimps that will stop the dumpling from unravelling when boiled.
To serve:
You can either boil dumplings in soup
or:
Pan fry them in a pan for that crispy bottom very similar to Pot stickers. Place dumplings on a heated, oiled pan and let it sizzle for 2 minutes.
Then, pour in 0.5cm deep of chicken broth, and cover immediately. The steam from the chicken broth should cook the rest of the dumpling while still leaving the bottom crispy –
This is just the standard Gyoza Cooking 101. Serve with a mixture of chinese vinegar, sesamee oil and Chilli XO sauce.
Voila! A healthy, quick snack… store in the freezer for up to 3 months! Mine? Well someone (very well deserved, albeit a bit of a corny salesman) finished off the batch. And just an official thank you to you both (co-owners of my couch)… I owe you two so much, for everything you’ve helped out during this stage in my life.
u make me so…… hungry.
double the quantity and give me half
dude….make a video podcast of this….u’ll put crashtestkitchen.com to shame.
wow they look terrific!!! i fried some up yesterday. i am way to lazy to make them. i hate wrapping soo many of them. i get tired. anyways, if you put a bunch of flour on them and fry them with water and oil a nice thin layer of cripsy skin appears on the bottom. the water evaporates and it leaves the gyoza crispy. try it next time instead of boiling and then frying. that is how the japanese do it and it saves 2 steps and makes the thing extra crispy. yum!!!!
no the boiling and frying were two different methods, separate from each other. So I ate two batchs in a row… don’t judge me! hahaha
haha, can i buy this from you? send it to iraq sealed????
GOBBLE GOBBLE!
wow. marry me.
wow u can type Chinese! Even I can’t type Chinese. =)
I can see you owning several restaurants in the future. I’ll be sure to visit them since I have no doubt about the quality of ingredients you’ll use.
looks like my mums
nice and healthy… but i try to stay away from the fried ones…
yummy!!!! u made them all by urself?? wooo… so nice…
Thanks for the invite to test them out!!
Make me a stash full so i can cook em myself when im hungry!!
go pinkami the shinigami!
baby im so pround of u ! they look so yummy… good job! lets open a restaurant together…”fusion asian” or what ever haah
oh that dumplings look so delicious… as I usually don’t eat dumplings, but your pictures make me want to try making some myself!