You just chop everything into small pieces and combine it with the sauce and spices and you're good to go! It's a great recipe to make with kids as well since there is no raw meat inside and can easily be made with any leftover char siu as well. This gyoza dumpling filling has no filler, it is pure char siu and a bit of green onions which means you don't need to worry about the insides not being cooked properly from raw ingredients. They usually don't have any egg in the ingredients list and they also come in round and square shapes. They are paler in color (wonton skins are usually more yellow) and the skins are also more densely stacked together (almost stuck together). They come in both round and square shapes.ĭumpling wrappers are denser and thicker and feel a bit more doughy, so they are less pliable and bendy. ![]() They usually have eggs in the ingredient list (although I have seen some with yellow food coloring instead of egg). They are also easily separated because they are floured generously between skins. Wonton wrappers are very pliable and bendy in its packaging because of how thin and light they are. Dumpling wrappers on the left, Wonton Wrappers on the right They come in square and round shapes but they differ in thickness and texture.įor this recipe, I would highly recommend using dumpling skins for their fabulously chewy, dense texture. Wonton skins are a lot thinner and a lot lighter - they still work but it would produce a lighter and less chewy dumpling. ![]() There are 2 main types of dumpling wrappers out there, the two main ones are dumpling skins and wonton skins. Use dumpling wrappers for crispier and chewier dumplings. See my notes below on how to tell the difference between dumpling wrappers and wonton wrappers. Dumpling Wrappers - Dumpling wrappers can be found at the Asian grocery store in the refrigerator sections where they sell fresh noodles.I found without it, the wrappers can mask the original five-spice flavor from the char siu. Chinese Five Spice - Five-spice gives the filling a bit more five spice flavor. ![]() Green Onions - The green onions adds another dimension of flavor to the filling without overpowering the char siu.You can substitute it with maple syrup as well but use a bit more since honey is sweeter than maple syrup. Honey - Honey gives the filling and the sauce sweetness and balances out the saltiness from the oyster sauce.Hoisin Sauce - Hoisin sauce gives the filling a touch more flavor and sweetness and makes for a good sauce base as well as providing more moisture to the filling as well.Oyster Sauce - Oyster sauce gives the filling a bit of moisture and umami ness.Char Siu (Chinese BBQ Pork) - If you have the time, you can make your own char siu with our recipe but if you're pressed for time, you can buy pre-made char siu at a Chinese supermarket or restaurant for this recipe as well.
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