Tuesday, April 21, 2015

The Triple G - Gobbling Good Gyoza!

Hi hi!

I learnt a new word this week, 'Makanan'.. meaning food in Malay. Isn't it wonderful!

I have a tasty one for you today, we made some delicious pork gyoza with sides to make your mouth water. (Mainly due to the heat level!) This was a Sunday treat feast for us, I hope you enjoy it too.


Pork gyoza's with a rice-noodle salad and a minty mango cooler.

2 ppl
Time: 35 mins all up

Ingredients....(This made 20, you can freeze them)


The Gyoza

20 Wonton wrappers 
250 g good quality pork mince
3 garlic cloves, chopped finely
A thumb size piece of ginger, grated.
1/4 of a cabbage, boiled until just wilting then chop.
2 spring onions, finely chopped
Pinch of salt
Grind of black pepper
1 tbsp soy sauce
1 tbsp sesame oil

To cook: (You will need a pan/wok with a lid)
1 tbsp of sunflower or vegetable oil

Noodle salad

1 big handful of rice noodles (cooked as per instruction) drained and left to cool
Handful of peanuts, chopped roughly
1 small cucumber, cut into ribbons
1 spring onion, finely chopped
1 green apple, sliced and chopped as you please
2 big handfuls of beanshoots
Handful of mint leaves

Sides:

1 cup edamame, blanched in boiling water.

Dipping sauce (warning, mouth burner) 

2 tbsp soy sauce
1 tbsp rice wine vinegar (brown will do)
2 tbsp warm water
1 tbsp grated palm sugar 
2 red chillies (adjust for your heat taste)
1 clove garlic, finely sliced

Mango Minty Cooler:

1 mango
Handful of mint leaves
1 1/2 cups of milk
A scoop of coconut ice cream (if you're feeling naughty which I was..)
1 Handful of ice

Method:
  • Mix the wonton ingredients together in a bowl.
  • Take each wonton wrapper and fill it with a dessert spoon or so of filling (this will depend on the size of your wrapper and you will know if you are overfilling!) then you fold the sides in and pinch together to seal them. Put these aside.
  • In a bowl mix together the rice noodles, peanuts, cucumber, spring onion, bean-shoots, apple, mint leaves. Divide this over 2 bowls for serving.
  • To make the dipping sauce, mix and stir all the ingredients in a little bowl, done.
  • Now...In a wok or fry pan, heat the oil then add your gyoza in batches (no more than 8 at a time), when they start to brown you carefully half place the lid on while quickly adding 4 tbsp of water. This is going to spit so be quick and confident! They will take around 5 minutes to cook. I would check one :)
  • Repeat the above step for until you have cooked all your gyozo
  • Serve your blanched edamame beans with a little salt.
  • To make your mango cooler, place all ingredients into a blender and pour into a pretty glass.
  • Serve the gyoza on a platter with your dipping sauce, the edamame and a little salt, your salad and of course the cooling mango drink.



I would like to share that the gorgeous blue and white bowl that the edamame are in as well as the little monochrome bowl are made by my mum. Mumra as I like to call her is also an artist and is really into pottery, we have a small collection of her work and I love using it to style and serve with due to it's handmade qualities and unique quirk.

She is on instagram @kazmadethis and I am trying to get her to open an Etsy shop... watch this space.


Also the adorable little salt dish is made by the lovely @kanimblaclay This Etsy shop is full of gorgeous pieces inspired by the beautiful nature that surrounds her in the Blue Mountains, Sydney. Go look :) 

Happy cooking!

K x

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