Pork Blanket Dumplings

For this post, I would like to refer back to my earlier post 'Steamed Dumplings' on 23rd July.  With another packet of the Japanese Gyoza Pastry lying in my fridge, I have been thinking of what to do with it.  It is like, my thoughts are always being heard! I decided to use the same filling recipe for Steamed Dumplings to make this Blanket Dumplings.  Refer the link here for the filling recipe.

For infor, the actual recipe for the Blanket Dumplings is using minced/ground chicken, but  I am using minced/ground pork instead.  Click here for the Chicken Blanket Dumplings.

Ingredients:

10 sheets Japanese Gyoza Pastry

1 tablespoon cooking oil

3/4 cups water

1 sprig spring onion (washed and chopped)

Sauce:

1 tablespoon light soy sauce

1 1/2 tablespoons PEKIN Spicy Secret Sauce (or chili oil)

Methods:

1. On a flat plate, divide the pork fillings into 10 round balls.
2. On a clean non-stick pan, add 1 tablespoon of cooking oil.  Arrange the pork balls in the pan and cover each with a gyoza pastry or wrapper.
3. Pan-fry over medium heat for about 1 minute.
4. Add water, cover, and steam for about 5 minutes until cooked through.
5. Uncover and cook for about 2-3 more minutes until the bottoms are golden and lightly crispy.  Switch off heat.
6. Drizzle with the light soy sauce and PEKIN Spicy Secret Sauce or chili oil.  Top with spring onion and serve immediately from the pan.

Let's Eat!

This delicious recipe is adapted from 'CiCi Li' with adjustments to suit my cooking preference.