Ingredients
- Classic or silken Tofu (1 pack)
- Bunch of Warrigal Greens
- Bean Shoots (1 cup)
- 3 cloves of garlice
- 2 tsp soy sauce
- 2 tsp of cooking sake
- Rice wine vinegar
- Rayu (chilli sesame oil)
- Gow Gee Pastry / Gyoza wrap
Method
- Tofu mince – place the soft tofu into a pan over light heat and roughly chop with a blunt knife. If excess water pools in the pan tip it out. The aim is to remove as much water as possible so that the tofu resembles 'mince'.
- Blanch the Warrigal greens in a pan of boiling water. Rinse in cold water and then squeeze out as much water as possible. For this recipe you need roughly a fist size ball.
- Add sesame oil to a fry pan over light heat. Add garlic and cook for a minute or two, then warrigal greens and tofu mince. Once both are heated through, add the bean shoots and cook through. The final stage is the add the soy and sake and remove from the heat when the liquid is absorbed. Let cool.
- Place the mix in a blender and pulse breifly to get the gyoza filling to a nice consistency. Too wet and the gyoza will be difficult to fold.
- Place a ball of filling in each gyoza wrap, moisten the edge with water and fold in half. Tuck the top edge 4 or 5 times to get the classic gyoza pattern.
- Place in each gyoza in a heavy based pan that has been oiled but is still cold. Once you have the gyoza arranged in rows you can place over the heat. Check the bottom of the end gyoza to see if it is crisping and browning. At this point carefully pour in half a cup of water and place the lid on. The will be a lot of steam so be careful! Once the water is nearly evaporated remove the rows of gyoza and server with rice and gyoza sauce.
- Gyoza sauce – rice wine vinegar with a dash of soy and rayu (chilli sesame oil) to taste
Product used in recipe
- Obento - Cooking Sake
- Obento - Rice Wine Vinegar
