built in teppanyaki grill table | Teppanyaki Dumplings - Japanese baked dumplings

• round dumpling or Gow Gee wrapping paper
(they are frozen in 20-25 packs.)
• if available: small plastic tools for sealing
• seal small bowl with water
• steam 1/3 cup of water
• vegetable oil for grilling
• a steamer or glass lid for a frying pan

Filling
• 3-1/2 ounces (100 grams) of Chinese or appetizer
Shortcut: use fresh, chopped coleslaw
• 1/2 TSP. salt
• 3-1/2 ounce (100 g) lean pork
• 1 TBSP. Vegetable oil
• 1/2 TSP. Sesame oil
• small amount of garlic powder (optional)

• 2 scallions (scallions), chopped, chopped
• 1 TBSP. Cooking wine
• 1/2 TBSP. The soy sauce
• 1 TSP. Very fine sugar
• 1 TSP. Ginger juice (mince up fresh ginger, eg in a garlic press)
• season with salt and white pepper

Dipping Sauce
• 4 TBSP. Soy sauce (trying to acquire a Japanese brand)
• 4 TBSP. Rice vinegar
• 3-4 drops of sesame oil
•3-4 drops of chili oil

Remove wrapping paper from refrigerator and thaw. Chop up the cabbage and add salt to a bowl. Leave for a while until the cabbage is wilted. For 30 minutes.

Mix all ingredients for dipping and set aside.

Chop the pork (thinly sliced, then thinly sliced). Place the pork in a bowl and add oil. Mix well with your hands.

Squeeze the water out of the cabbage, add the spring onion, sake, soy sauce, sugar, ginger, salt and pepper. Add the pork to the mixture and mix well with your hands.

Place a wrapper in the palm of your hand (or in a tool) and place a teaspoon of filling in the center. Dip your index finger in the water and then wet a line around the edge of the wrapper. Seal the edges with small folds. Repeat the remaining wrappers.

Heat teppanyaki table for sale with oil (set to 8) and bake until light brown. Turn to the other side and brown. Now pour the water over the dumplings, cover and steam for 1-2 minutes.

Close the Cookeryaki built in teppanyaki grill table and serve with the sauce.