There’s a general myth that your tastebuds change when you get older.
What really happens is you start losing tastebuds. When you’re very young you have a lot of taste buds not just on your tongue but around your mouth, which are very sensitive to taste. Hence the reason you might not have liked blue vein cheese or olives. As you age, the tastebuds slowly stop being replaced, and your brain starts tolerating foods you previously thought were too strong. For me, one of these is ginger.
When I was young my family took a holiday to Queensland. We did all the usual touristy things – Currumbin Sanctuary where we fed the lorikeets, Dreamworld etc. While we were there, we also visited the Buderim Ginger Factory. Ever since then, I have hated ginger. I can still smell the scent of the crystallised ginger my mum passed around the Tarago when we left the factory. Ewwww. That is until recently when I stumbled across a recipe for Gyoza.
Gyoza (or Japanese dumplings) are little parcels filled with goodness. They are the Japanese version of Chinese potstickers, which I guess in hindsight I should have made seeing as though it is Chinese New Year. They have soft, slippery gow gee pastry wrapped around a flavoursome filling of pork mince and vegetables. I came across this recipe as I was clearing out some old magazines. The ginger flavour is not too strong, but still lifts the parcels to great heights when combined with the other ingredients.
This recipe’s a keeper!
Pork and Vegetable Gyoza Recipe
- 250 grams of pork mince
- 3/4 cup thinly sliced Chinese cabbage (wombok)
- 1/2 small carrot, finely grated
- 2 cm piece fresh ginger, peeled, grated
- 1 garlic clove, crushed
- 2 teaspoons soy sauce
- 1 teaspoon hoisin sauce
- 1/4 teaspoon sesame oil
- 275 grams of packet gow gee wrappers
- 1 tablespoon vegetable oil
- Thinly sliced green onions, to serve4 steps to make the dumplings recipe
- Combine mince, wombok, carrot, onion, ginger, garlic, soy sauce, hoisin sauce and sesame oil in a bowl.
- Place wrappers on work surface. Place 1 rounded teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold over to enclose filling. Pleat edges together to seal.
- Heat half the vegetable oil in a large, non-stick frying pan over medium-high heat. Arrange half the dumplings in pan. Cook for 1 minute each side or until lightly browned. Add 1/2 cup cold water. Cover pan with lid. Cook for 4 to 5 minutes or until gyoza are just tender. Remove from heat. Stand for 1 minute in pan. Carefully transfer to a plate. Cover with foil to keep warm.
- Repeat with remaining oil and gyoza.
- 1 1/2 Tbsp Soy Sauce
- 1 Tbsp Rice Wine Vinegar
- 1/4 tsp Sesame Oil
- 1/2 tsp Caster Sugar
- 1 Tbsp Cold WaterMethod
- Combine ingredients in a small bowl. Serve gyoza with dipping sauce and sliced green onions.