Dim Sum and Gyozas.

Dim Sum and Gyozas.

Dim Sum and Gyozas|Fine Dining at Home

I don’t think anyone could say they don’t like Dim Sum and Gyozas. They a perfect mouthful or two of perfectly seasoned meat and fish. Added with an addictive chilli sauce or a sesame and soy dipping sauce, what more could anyone wish for. Although we don’t eat a great deal of Chinese food at home, we do eat plenty of these.

They are quite daunting, I’ve even made my own pastry for the gyozas. The dim sum pastry requires wheat starch, which isn’t flour and I’ve not experimented with alternative yet. Unfortunately, I did buy a pack of the dim sum wrappers from a chinese supermarket. You can also buy speciality gyoza wrappers or just use wonton wrappers.

There is an art to making the beautiful shapes, but any decent cook will get the hang of them after one or two.[purerecipe]

 

Ingredients

    Prawn and Pork Fillings

  • 225g Minced Pork
  • 225g Prawns
  • 6, green part only. Spring Onions
  • 1 Tsp Cayenne Powder
  • 2 Tsp Sesame Oil
  • 1 Tbsp Soy Sauce
  • 1 Tsp. Cornflour
  • 12 Dim Sum Wrappers
  • 12 Gyoza Wrappers(Wonton wrappers)

Directions

  1. Add all the filling ingredients to a food processor, pulse until well combined but not lumpy.
  2. Wet the edge of each wrapper with water, or cornflour mix, add a heaped teaspoon of mixture.
  3. For the gyozas, fold over into a half moon. Pull and crimp one side only of the gyoza to give it a wavy effect. This isn't vital.
  4. For the dim sum, hold the wrapper in one hand with the mixture in the middle. Fold the wrapper up towards the centre and with your other hand twist the excess wrapper together. Squeeze so that they hold their shape.
  5. To cook the gyozas. Fry one side for 3-4mins until golden and crispy. Flip over add a good splash of water, cover and steam for a further 2 minutes. For the dim sum, simply steam for 5 minutes. 
To serve, I like to have two dipping sauces. Some sweet chilli sauce, plus a simple mix of soy sauce and rice vinegar(equal quantities) with a few drops of sesame oil.

8 Comments

  1. I’ve never made my own dough. I’ve always been satisfied with what I can buy at the Asian grocery store but if that changes, I’ll be back. What a lovely plate to put in front of guests!

  2. I was looking forward to this post after you mentioned them the other day. Beautiful job.

  3. Who can resist them? Not I, that’s for sure. Thanks for taking the mystery out of them for me although I don’t think I’ll be making my own wrappers.

  4. These are not only an elegant hors d’œuvres but they are very tasty; it’s nice to see that you can buy the wrappers it makes it so much easier. Do you make bunches and freeze them? If you do, do you cook them first or freeze without steaming or pan frying them?

    • Dave Crichton

      Hi Eva, they can all be frozen ready to go. Just steam the dim dum for 2 minutes longer to cook them. The gyozas are quite thin so will cook in the normal time, but again to be safe, just steam for a minute more.

  5. You are right…I am yet to meet a Dim Sum I didn’t like…..these look perfect.

  6. I couldn’t agree with you more. These look wonderful.

  7. Pingback: Roka-Charlotte Street - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

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