Dumpling ( 饺子)

The dumpling (餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled or steamed and continues to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in. ( source: wikipedia )

This time i am making dumpling with half chinese and japanese style. Chinese style for the filling and Japanese style for cook, i cook the dumpling like gyoza, half fry and boil. also i am using wonton wrapper sold in supermarket, hope next time i can make dumpling skin by myself. (:
I learn how to wrap dumpling from Cooking with dog which is taugh us how to wrapped gyoza.

You can learn it here

Dumpling

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Ingredients:
20 – 25 wonton wrapper
1½ tbsp oil
¼ cup water

100 gr chicken,cut into small cube
50 gr pork, minched
1 – 2 napa cabbage leaf, chop finely
1 chives, chop finely
1 shitake mushroom, cut into cube
50 gr carrot, cut into small cube
1 tsp grated ginger
1 tsp sesame oil
½ tsp soy sauce
1 tsp mushroom stock
some pepper

How To Make:
1. Mix all ingredients in a large bowl.
2. Take a spoonful of filling ( i use teaspoon, because my wonton wrapper is small, just 7-7.5cm diameter ) put in wonton wrapper. Wrap it. You can refer to the video above for how to wrap dumpling.gyoza.
3. In saucepan, put oil and fried the dumpling until golden brown, only for bottom side skin.
4. Pour in the water, Cover with saucepan lid. Cook for 3 - 5 minutes
5. Open the lid, lets cook until the water dry.