GYOZA , serves 4

~24 pcs. (6 pcs for each person)

Filling

100g ground pork belly or Shitake mushroom for Vegetarian

80 g chopped round cabbage 

40 g chopped onion 

20 g minced Ginger

4 stems garlic chives chopped

2 tablespoons light soy sauce

1 tablespoon oyster sauce

1 tsp Sugar

1 grated garlic

1 tablespoon sake or cooking wine

1 tbsp potato starch

30 pcs of dumpling wrappers

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Instructions:

1. In a large bowl, combine the ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
2. Take a gyoza wrapper and place about 1 tablespoon of the filling mixture in the center of the wrapper.
3. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half and pinch the center together, creating a pleat on one side. Seal the edges tightly, pressing firmly to ensure the dumpling is properly sealed. Repeat this process for the remaining wrappers and filling.
4. Heat a non-stick skillet or frying pan over medium-high heat and add a tablespoon of vegetable oil.
5. Place the gyoza in the pan, flat side down, in a single layer. Cook for 2-3 minutes until the bottom is golden brown.
6. Pour about 1/4 cup of water into the pan, then quickly cover the pan with a lid. Steam the gyoza for about 5 minutes or until the water has evaporated.
7. Remove the lid and continue cooking the gyoza uncovered for an additional 2-3 minutes, or until the bottoms are crispy and golden brown.
8. Serve the gyoza hot with a dipping sauce made from a mixture of soy sauce, rice vinegar, and chili oil, if desired.

Enjoy your homemade gyoza as an appetizer or part of a delicious meal!

SPRING ROLL  serves 4

~12 pcs. (3 pcs for each person)

Filling 

 8 ounces finely shredded pork loin(225g) or Tofu cut in small cube 

¼ teaspoon salt

½ teaspoon sesame oil

1 1/2 teaspoon Shaoxing wine

½ teaspoon cornstarch

¼ teaspoon white pepper

2 tablespoons oil

1 clove garlic (minced)

5 dried shiitake mushrooms 

2 medium carrots (julienned, about 1 cup)

1 cup bamboo shoots (julienned)

6 cups napa cabbag

2 tablespoons light soy sauce

1 teaspoon sesame oil

Salt & white pepper 

1/4 teaspoon sugar

2 tablespoons cornstarch 

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 Instructions:

1. In a large bowl, combine the shredded cabbage, carrots, mushrooms, bamboo shoots, and cooked meat (if using).
2. In a separate small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, salt, and black pepper until well combined.
3. Pour the sauce mixture over the vegetable and meat mixture. Stir well.
4. Take a spring roll wrapper and Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. 
5. Fold the bottom corner of the wrapper over the filling, tucking it in tightly.
6. Deep fried
7. Serve the Cantonese Spring Rolls hot with a dipping sauce of your choice, such as sweet and sour sauce or plum sauce.

Enjoy your homemade Cantonese Spring Rolls as an appetizer or part of a meal!