Gyoza Dumplings

Ingredients:

  • 1/2 a small cabbage
  • 6 garlic cloves
  • 2 spring onions
  • 2 inch bit of ginger
  • 400-500g of pork mince
  • Soy sauce to taste
  • Sesame oil
  • Gyoza skins (should be able to get these at a Chinese or Japanese supermarket. If it helps 餃子の皮 is how you spell it in Japanese)
  • Salt and pepper

Makes 60 dumplings

  1. Remove the middle of the cabbage and finely chop the remaining outer leaves. Place into a large mixing bowl and give it all a good squeeze to try get out some excess water.
  2. Finely chop the garlic and spring onion. Grate the ginger and add this all to the cabbage.  Add soy sauce (around 3 tbsp), a dash of sesame oil (maybe 2 tbsp), salt and pepper to season.
  3. Add the pork mince and mix everything thoroughly, preferably, with your hands.
  4. Prepare a small bowl of water.
  5. Place a gyoza skin in your palm and add a small ball of the mix to the middle (It is very easy to overfill them so do make it a small ball). Dip your finger in the water and run it around the edge of the gyoza skin so that it is moist and will seal properly. Then seal up by folding the skin in half and pressing tightly around the edge, while doing this pinch around 4-5 folds on one side of the skin. Make sure there are no gaps. At this stage you can freeze some if you want to save some for cooking on a later date.
  6. Smear a non-stick pan with sesame oil and arrange the gyoza neatly in the pan, with the fold side facing upwards. Get the pan very hot and then add around half a cup of water and cover with a lid. Steam for around 3-4 minutes.
  7. Drain the water. Add a little splash of sesame oil and then fry the gyoza for around 4-5 minutes.
  8. Soak up the excess oil with a tissue and flip the gyoza out onto a plate. Serve with soy sauce and, if possible, rayu (chilli infused sesame oil) dip. If you cannot get rayu a small bit of vinegar instead is a good replacement.

1 thought on “Gyoza Dumplings

  1. Hi Luke,

    Finally managed to have a look at your blog – nice recipes – we are going to try some of them & let you know how they turn out. I hope you are having a great time over there – from your blog you seem to be settling in very nicely! Best wishes and love from me, Dave, Fee & Al

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