One of the ingredients that is frequently on our shopping list is Kangaroo Mince. Apparently, there are many right reasons to eat kangaroo meat – low fat, low price, low impact to the environment etc…. However, since I am not a scientist, I really cannot say what is right or wrong. I just like to eat something fresh, healthy, tasty and seasonal that is reasonably priced. In my opinion, kangaroo meat appears “right”. I often use kangaroo mince as it is versatile and very easy to cook. The bonus is it is very reasonable- $9ish per kilo!
I have been curious if kangaroo meat works in Japanese cuisine. In this gyoza recipe, I have alternated pork mince to kangaroo. This makes gyoza light and less fatty. I spice the mince up with garam masala, garlic and ginger and it creates a nice flavour. Vegetables make the gyoza juicy and sweet. I think it works.
Ingredients: (about 50 Gyoza, serving 4 people, using 26cm frying pan)
50 Gyoza Wrappers (or they may be called Dumpling Wrapper. These can be purchased at most of Asian stores.)
1 Tablespoon of Oil for frying each batch of gyoza
100ml of Water for frying each batch of gyoza
130g kangaroo Mince
250g Cabbage leaves (about 3-4 leaves) – finely chopped
100g Bean Sprouts
3 Dried Shiitake Mushrooms -soak them in water for about 10 minutes to reconstitute, then chopped them finely.
1 Teaspoon of Soy Sauce
1 Teaspoon of Sesame Oil
½ Teaspoon of Garam Masala
2 cloves of Garlic – grated
1.5 cm cube of Ginger – grated
1 Tablespoon of Soy Sauce
1 Tablespoon of White Vinegar
1 small amount of grounded Chili (optional)
- Place kangaroo mince and seasonings in a large bowl. Mix them by hand until the mixture become sticky.
- Add cabbage, bean sprouts and shiitake mushrooms to the meat mixture. Combine them all together. You can break the bean sprouts while you are combining them (so that you do not need to chop them up!). This has to be done quickly to avoid water coming out from the vegetables.
- Now wrap the filling with gyoza wrappers. Place a gyoza wrapper on your palm and put 1 teaspoonful of the filling in the centre of the wrapper. Apply a small amount of water on top half of the edge of the wrapper with your finger. This works as glue. Fold the wrapper in half over the filling. Using the thumb and index finger of your other hand, start folding the wrapper from right to left while making pleats. Repeat this process to make 50 gyoza.
- Now we pan-fry the gyoza. Heat a small amount of oil (not included in the ingredients’ list above) in a flat bottomed frying pan on high (I use a 26cm frying-pan). Once the pan gets really hot, turn the heat down to medium. Place the gyoza in a single layer in the frying pan and pan-fry them for a minute. You can probably place about 25 gyoza in the 26cm frying pan.
- Gently add water to the frying pan and put a lid on it immediately. Keep cooking them for 3 minutes or until most of water evaporates.
- Remove the lid. Make sure there is no liquid left in the pan. If nay, cook them over high heat without the lid until the remaining water evaporates. Pour oil into the pan (not over the gyoza) and pan fry the gyoza for 2-3 minutes or until the bottom of the gyoza becomes golden and crispy.
- Transfer the gyoza to a serving plate. For dipping sauce, combine all of the ingredients. Serve gyoza while they are hot with the dipping sauce.