KIMCHI, PORK AND PRAWN GYOZA (POT STICKERS)
My name is Hana Kim, originally from Seoul, South Korea and I’m currently living in Queenstown.
I have two children – an 8-year-old boy and 15-month-old girl – and my husband is Japanese. We lived in Singapore, Japan and been settled in New Zealand since 2016.
I completed the culinary course in New Zealand and attended some competitions with good results, too, and now have a part-time job as a chef.
I used to work at White and Wong’s Queenstown as a dumpling chef for four years and currently work at Blue Kanu restaurant, making dumplings.
I’d like to introduce my dumpling recipe for everyone for Chinese New Year.
When I was kid, we went to Grandparents home and made hundreds of dumplings for New Year.
This is my Korean-meetsKiwi dumpling. I’m enjoying the ingredients that are grown beautifully in New Zealand. Everything is healthy, and tasty, of course.
Most supermarkets now carry Asian products, such as Kimchi, soy sauce, not only Asian grocery shops. I hope many Kiwis try this amazing
Asian flavour with their family and friends at home.
Ingredients
■ 200g minced pork
■ 200g prawn meat (cut into chunky size)
■ 100g well fermented Kimchi ■ 20g chopped spring onion
■ 20g chopped coriander
■ 45g light soy sauce
■ 20g sugar
■ 10g sesame oil
■ 5g salt
■ 5g black pepper
■ 50ea dumpling wrapper ■ 10g cooking oil
Prepare mixture
1. Dice the Kimchi to a small size and squeeze some water from the Kimchi.
2. Heat the oil and saute the Kimchi, add sugar.
3. Set aside the fried Kimchi until it completely cools down.
4. Combine all Ingredients together(including the cooled kimchi) in a big bowl and gently mix by hand or spoon.
Shape dumpling
1. Place a small amount of filling into the center of each wrapper.
2. wet the edges of the wrapper and fold the two sides together.
3. Pinch the edges together.
4. Tap on the work surface to flatten then add a slight curve so it stands on its own.
How to cook
1. Heat the oil in a skillet over medium-high heat.
2. Place the dumplings, add water, cover and steam for 3-4 minutes.
3. Uncover and continue pan fry until water has evaporated so you can enjoy a crunchy bottom dough and juicy mixture with chewy dough at the same time.