Pork Gyoza

 
 

Serves 6 - 8

Procedure

  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 the 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 the remaining wrappers.

  7. 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 completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes.

Ingredients

Filling: 

1 1/2 cups green cabbage, very finely chopped

1 tsp salt, separated

1 lb / 500g ground pork (mince)

1 cup garlic chives, finely chopped 

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 wrappers

3 tbsp vegetable oil 

Dipping Sauce:

Soy sauce

Rice wine vinegar

Honey or sugar

Chilli flakes (optional)


Korean Baked Chicken Lollipops

 
 

Serves 10

Procedure

  1. Rinse the chicken in cold water, drain well, and put it into a bowl. Add the lemon juice, salt, black pepper, ginger garlic paste, and rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes. (Leave any rosemary residue on the chicken as it is; it will add a nice aroma once baked.)

  2. Put the chicken in a large bowl and add the sauce, reserving 1/3 cup worth of sauce for later use. Massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hours in the fridge.

  3. Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make sure they are not stacked up on top of each other.

  4. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken lollipops are saturated with much liquid (their own juice).

  5. Transfer the chicken lollipops to a new tray. Coat the chicken lollipops with the remainder of the sauce (from step 2) using a basting brush. Switch the oven to broil and cook for 2 minutes or until the skin is charred. Flip the lollipops and coat with the sauce, broil for 2 minutes or until the skin is charred.

  6. Garnish with some sesame seeds and/or green onion (optional). Serve.

Ingredients

1kg (2.2 pounds) chicken lollipops

1 lemon, juiced

1 tbsp ginger garlic paste

1/4 tsp fine sea salt

1/4 tsp ground black pepper

1/2 Tbsp dried rosemary leaves

(Optional) toasted sesame seeds, to garnish

(Optional) green onions, thinly sliced, to garnish

MARINADE (MIX THESE TOGETHER IN A BOWL)

1.5 Tbsp Korean chili flakes (Gochugaru)

3 Tbsp Korean chili paste (Gochujang)

2 Tbsp brown sugar

2 Tbsp honey

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 Tbsp tonkatsu sauce

1 Tbsp rice wine 

1 tsp minced garlic

1 to 2 bird’s eye chili, seeded and minced