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Writer's picturedownstairsat127

Pork gyoza

Updated: Mar 18, 2019


 

Squishy like babies...

 



Makes 40 gyoza


Ingredients


Gyoza


Pork mince 250g

White cabbage 150g

Spring onions 2

Sesame oil 1 1/2 tbsp

Mirin 1 1/2 tbsp

Rice vinegar 1 tbsp

Light soy sauce 3 tbsp

Chilli oil 1 tsp

Garlic 4 cloves

Fresh ginger 20g

Gyoza wrappers 30

Cornflour for sprinkling


Dipping sauce


Spring onion 2, chopped finely

Green chilli 1, chopped finely

Ginger 2 tbsp grated

Light soy sauce 8 tbsp

Mirin 3 tbsp

Rice vinegar 2 tsp

Sesame Oil 2 tsp

Muscovado sugar 2 tbsp



Method

  1. Finely shred the cabbage and finely chop the spring onions and place into a large mixing bowl with the pork mince.

  2. Add the sesame oil, mirin, rice vinegar, soy sauce and chilli oil.

  3. Use a garlic presser to add in the garlic cloves and grate in the ginger.

  4. Using your hands, squeeze and mix everything together well.

  5. Line up your gyoza wrappers on a board and place a damp kitchen towel over them so they don't dry out.

  6. Dust a clean work surface with cornflour and place a bowl of water at the side.

  7. Pick up one wrapper and spoon a teaspoon of pork mixture into the centre.

  8. Using your finger, dip into the water bowl and draw a circle of water all around the edge of the wrapper so that it is wet all the way round.

  9. Fold the wrapper in half (but do not seal). Starting at the left, make a pleat on the top side of the wrapper, pressing firmly against the bottom side after the fold. Pleat all the way to the other edge (about 6 pleats).

  10. Place bottom side down onto the floured surface, covering with a dampened kitchen towel.

  11. Repeat with the remaining ingredients

  12. At this stage, they can either be frozen for future cooking (same method, just a couple of minutes longer in the pan) or cooked straight away.

  13. Make the dipping sauce by combining all the ingredients and pour into dipping bowls.

  14. Heat some oil in a large non stick frying pan and add the gyoza in a single layer, flat side down.

  15. After 2 minutes (or when the bases have been nicely browned) pour in 1cm of water and cover with a tight fitting lid.

  16. Steam for 5 minutes, then remove the lid to evaporate any remaining water.

  17. Fry uncovered for another 2 minutes to ensure the gyoza are crisp on the bottom.

  18. Serve on a platter with the dipping sauce

  19. Eat and enjoy.

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