JAPANESE GYOZA (DUMPLINGS)

Ingredients

Filling

• 1 1/2 cups green cabbage, very finely chopped
• 1 tsp salt, separated
• 1 lb / 500g ground pork (mince) (fattier the better)
• 1 cup garlic chives, finely chopped (Note 1)
• 1 garlic cloves, crushed
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch / corn flour
• 2 tsp soy sauce

Gyoza

• 1 tsp cornflour (cornstarch) - for tray
• 40 - 45 round wonton (gyoza) wrappers (Gow Gee wrappers) - 1 1/2 packets (Note 2)
• 3 tbsp vegetable oil (or other cooking oil)

Dipping Sauce

• Soy sauce
• Rice wine vinegar
• Chili oil (Rayu is Japanese chili oil)

Instructions

1. Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
2. Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
3. Use your hands to mix the Filling.
4. Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
5. Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
6. Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)

To Cook

1. Heat 1 tbsp oil in a large skillet (that has a lid) over medium high heat.
2. Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
3. Cook until the water has evaporated and the wrapper is slightly translucent on top.(See video for demo)
4. Use an egg flip to transfer onto a plate upside down i.e. golden side up.
5. Serve with Dipping Sauce.

Dipping Sauce

Serve each ingredient separately so people can mix according to their taste. I use about equal portions of soy sauce and vinegar with a generous splash of chili oil.

Recipe Notes

1. Garlic chives is the authentic way to make this but if you can't find any, you can use either normal chives or the green part of shallots/scallions + 1 garlic clove. The flavour is not exactly the same but it is pretty similar.

2. Round wonton wrappers are also referred to as Gow Gee and Gyoza wrappers. They are available at Coles and Woolworths in the refrigerator section alongside noodles (usually next to tofu, pasta / lasagna sheets).

They usually come in packs of 30 so you will need 2 packets.

3. FREEZING: In an airtight container, place raw gyoza in a single layer and top with cling wrap (for extra air tightness / or multiple layers). To cook, cook from frozen using the same method, just add a splash of extra water and cook for 2 minutes longer. It won't burn the underside because you add a bit of extra water.

REFRIGERATION: Same as frozen but won't require longer cook time / extra water.

Source: http://www.recipetineats.com/

Hash Brown Potato Casserole

Ingredients

1 package (about 30 ounces) frozen country-style hash brown potatoes
1 cup shredded Cheddar cheese (about 4 ounces)
1 container (16 ounces) sour cream
2 cans Campbell's® Condensed Cream of Potato Soup
1 small onion, chopped (about 1/4 cup)
1/2 cup grated Parmesan cheese

How to Make It

Step 1

Set the oven to 350°F. Spray a 3-quart shallow baking dish with vegetable cooking spray.

Step 2

Stir the potatoes, half the Cheddar cheese, the sour cream, soup, onion and Parmesan cheese in a large bowl. Season the potato mixture as desired. Spread the potato mixture in the baking dish. Cover the baking dish.

Step 3

Bake for 45 minutes. Uncover the baking dish. Sprinkle with the remaining Cheddar cheese.

Step 4

Bake, uncovered, for 45 minutes or until the potatoes are tender and the top is lightly browned.

Source: https://www.campbells.com

Barbecue Fries

 

Ingredients

• 5 tablespoons olive oil
• 6 tablespoons barbecue sauce
• 1/2 to 1 teaspoon hot pepper sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• 1/4 teaspoon ground cumin (optional)
• 2 pounds russet or baking potatoes (3 potatoes), scrubbed
• Sour cream (optional)

Preparation

1. Heat oven to 450° F. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet.
2. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using).
3. Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).

Source: http://www.health.com