Chicken gyoza

Gyoza is chinese style of chicken dumpling. Although it is really famous in japan, I had never tasted gyoza (before) since it's usually made from chicken or pork. 

One day, after watching one of cooking program in TV, K-man wanted to make gyoza. He's a good cook, so just I helped him a bit (hehe), especially when forming gyoza (put some filling onto a piece of gyoza dough and close each gyoza in a certain way). I was pretty much surprised. 

At first, I thought gyoza was very similar to siomay (popular style of chicken/fish dumpling in Indonesia). But at least it has two major difference, i.e., gyoza has chopped cabbage inside of it (while siomay doesn't), and gyoza is cooked by frying and steaming.

See this recipe (or this, in Indonesian) for better description.

Don't forget to dip it into the dipping sauce (soya sauce + rayu/chili oil + sesame). Ummm..

oishikatta :)

Chicken dumpling です!

I had an idea to make siomay ayam (chicken dumpling) after conversation with my cousin. Because I was such a newbie, I ran to my neighbor to ask for her assistance.

I would like to say that this siomay ayam was our joint venture. But actually, I just came to my neighbor with an idea, an egg, a knife, a cutting board, and a block of "bumbu pecel" (Indonesian peanut sauce). The rest (of the ingredients and tools) were from my neighbor!
(Even the chicken meat was from her. Ehehehe, I guess I have a really nice neighbor^^)

We chose chicken instead of fish because we thought it would be simpler (than if we used fish -- we had to separate the fish from its bone).

Anyway..
This is our siomay. Believe me. It taste really really goood.

おつかれさまです, neighbor! :) ありがとう.
Recipe was taken from here.