Bought halal chicken luncheon meat from Lolili. Each portion is about 300 grams, and I would usually use half of it in each of the luncheon meat dishes I make.
Okay maybe not all dishes. I made the super-yummy Sweet & Sour Luncheon Meat with Potatoes and I decided to use the whole thing.
Was looking at more ideas for using luncheon meat, and I’ve mentioned often my love for making and eating dumplings, so why not make some luncheon meat gyoza?
Found a recipe by Sharefood.sg I used as a reference. Cooking gyoza was an interesting experience, the gold standard is to get that nice crispy crust at the bottom, while achieving that wonderful softness of the skin through steaming.
These gyozas turned out so nicely. The luncheon meat gave a wonderful flavor to the dumplings, which went really well with the tang and saltiness of the dipping sauce. I still have half of the luncheon meat left, so I’ll definitely make this again.
Try this out guys!
Luncheon Meat Gyoza
- 150 grams (1/2 a 340-gram can) chicken luncheon meat, cut into small pieces
- 1 piece Beijing cabbage, finely chopped
- 1 stalk green onion, finely chopped
- 1 dried shiitake mushroom, soaked for a few hours, finely chopped
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 2 teaspoons sesame oil
- 1/4 teaspoon freshly ground black pepper
- 1 (200-gram) packet gyoza skins
- 1 tablespoon cooking oil OR duck fat
- 60 ml (1/4 cup) water
- 1 tablespoon rice vinegar
- 1 tablespoon Kikkoman soy sauce
In a large mixing bowl, mash the luncheon meat using a fork.
Add the cabbage, green onions, mushrooms, garlic, ginger, 1 teaspoon sesame oil and black pepper.
Stir to thoroughly combine.
Assemble the dumplings. Working with one wrapper at a time, add a teaspoon of filling and spread it at the center of the wrapper.
Moisten the edges, and pleat as desired. Here’s a great video on how to do it.
Repeat with the remaining wrappers and filling.
Cook the dumplings. In a large non-stick skillet over medium heat, heat the oil or fat.
Add the dumplings to the pan and cook, until the bottom is golden brown, 3 minutes.
Add the water to the pan, cover the pan with a lid and cook, until the water evaporates, about 3 minutes.
Remove the lid and drizzle the remaining 1 teaspoon sesame oil around the pan. Continue cooking for a few more minutes, until the bottom is nice and crisp.
Make the sauce. In a small bowl, add the soy sauce and vinegar, and stir to combine.
Serve the gyoza with the sauce.