[Tips for turning leftover gyoza wrappers into 'star-quality' dishes ③] Cong You Bing / Hujiao Bing / 🇹🇼 Taiwanese street food flavors /

Good evening, it's Nonono✨
This is the third (and final) installment of tips for turning leftover gyoza wrappers into 'star-quality' dishes. This time, we will be making Cong You Bing (scallion pancakes) and Hujiao Bing (pepper buns), which are popular at Taiwanese street stalls.

While these are classic street foods, they usually require kneading, resting, and fermenting the dough, which takes a surprising amount of time and effort. However, this time, by using gyoza wrappers, I've created a recipe that requires 'zero dough kneading' and can be made deliciously in no time. Please give these easy-to-enjoy Taiwanese street food flavors a try.

[Ingredients] Cong You Bing (Scallion Pancake)

For 1 serving
Gyoza wrappers: 9 pieces
Green onions: 1-2 stalks
Sesame oil: 1 tsp

Instructions

1. Lay plastic wrap on a cutting board, arrange 9 gyoza wrappers without gaps, brush water on the overlapping parts to seal them, and brush sesame oil over the entire surface.

2. Sprinkle the finely chopped green onions over the top.

3. Roll it up from the bottom, and once you have a log, coil it up like a spiral.

4. Place another sheet of plastic wrap over the dough and use a rolling pin to flatten it into a circle about 5mm thick.

5. Heat oil (not listed) in a frying pan, place the flattened dough in, and cook over medium heat for 4-5 minutes, flipping halfway through. It will be even crispier if you bake it in a toaster oven.

Done👏👏👏

It was crispy and flaky, and it even had a bit of a pie-crust texture, which was delicious☺️

Next, I will introduce the very popular Taiwanese street food, 'Hujiao Bing' (pepper buns). Originally, it's a bun-like dish filled with pork and green onions, but this time I've added chives, spring cabbage, and even tofu to create a healthy recipe that even those on a diet can enjoy with peace of mind. The outside is crispy, and the inside is fluffy and juicy. Please try making it!

[Ingredients] Hujiao Bing (Pepper Bun)

For 3 servings
Gyoza wrappers: 6 pieces

Meat filling
Ground pork: 80g (finely chopped meat is also fine)
Cotton tofu: 30g
Chives: 15g, finely chopped
Green onion: 15g, finely chopped
Spring cabbage: 20g, finely chopped
Sesame oil: 1/2 tsp
Black pepper: 1/6 tsp or to taste
Five-spice powder: a pinch
Soy sauce: 1/2 tsp
Salt: a pinch
Grated garlic: 1 tsp
Grated ginger: 1/2 tsp

Topping
Beaten egg
White sesame seeds: as needed
Black pepper: as needed

Instructions

1. Mix all the meat filling ingredients together and knead well. Divide into 3 portions, shape into balls, place in a heat-resistant dish, cover lightly with plastic wrap, and microwave at 500W for 1.5 minutes, then flip and microwave for another 1.5 minutes. *Since gyoza wrappers are thin, I microwave the meat filling first to avoid the 'surface is cooked but the inside is still raw' problem.

2. Lay out 3 gyoza wrappers, brush water on the edges, and place the meat filling in the center.

3. Press the gyoza wrapper against the meat filling as if wrapping a shumai, then cover it with another wrapper moistened with water, and shape it to wrap everything up.

4. Brush the surface thoroughly with beaten egg.

5. Sprinkle generously with white sesame seeds and add extra black pepper. Bake in an oven (or toaster oven) preheated to 200°C for 10 minutes, keeping an eye on it.

Done👏 ⸜👏👏
The nuttiness of the sesame combined with the spiciness of the pepper and five-spice powder made it taste delicious.It's easily in the top 3 of all the recipes I've made so far.I even thought it might be worth buying gyoza wrappers just to make this, haha.

Bonus

I couldn't fit it in this time, but I actually tried making a snack-style version too. Consommé flavor, Karamucho-style, and more—you just shape them however you like and bake them, so it's super easy‼️ It might be fun to make them with your kids during Golden Week or on Children's Day, too♪

How did you like the series on how to turn leftover gyoza wrappers into a 'star-quality' dish? I personally had a lot of fun because you can make so many different things with them.

Series ① and ② are here👇

Photo by Nonno

In this note📓, I hope to introduce a variety of recipes, from quick and easy ones to comforting dishes, including:
Diet recipes
Medicinal cooking, dietary cures, and healing food
Fermented foods and gut health
Gluten-free
Low-carb and low-fat
Antioxidant and anti-aging care
World cuisine and Japanese-style arrangements
Budget-friendly recipes
Time-saving and simple cooking, etc.

Thank you for reading until the end🙇‍♀️

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