Freshly made traditional chinese dumpling skin. Used for making dumplings. Suitable to be used in soup or pan fried as Gyoza.
Wheat Flour, Egg, Salt, Tapioca Starch
Keep refrigerated between 2°C to 7°C. Once opened, best consumed within the day.
1 month (Well kept for 3 months under refrigeration thereafter ambient.)
General Cooking Directions:
Homemade dumplings are not difficult to make! Some common ingredients of the fillings are: minced meat, chopped bak choy or vegetable of choice, chopped shrimps, ginger, with your own selection of condiments and seasonings.
Soup Dumplings: Ready when dumplings float up to the water's surface, about 5 minutes.
1) Heat 1 tbsp of oil in a frying pan over medium heat and place gyoza flat side down.
2) Once the bottom of the gyoza is slightly browned, add water up till a quarter way up the gyoza.
3) Cook over medium high heat for about 3-4 minutes until all the water dries up and gyozas have softened.
4) Continue cooking for about a minute till the bottom of the gyoza is crisp.
5) Serve with dipping sauce as preferred.
Dumplings can also be wrapped and consumed another day:
Place them on a parchment-lined plate, then place them in the freezer until completely frozen before transferring them to a ziplock bag. They can be cooked directly after frozen without needing to thaw, just add 1 to 2 minutes to the cooking time.
Handpicked Recipe Ideas For You:
1. Dumpling Soup (recipe)
Simple staple in every Chinese household.
2. Pan-fried Gyoza (recipe)
Crisp on the outside and tender on the inside.