Pork gyoza (Japanese dumplings)
INGREDIENTS – makes 40 wrappers
280g plain flour
110ml boiling water
1/4 tsp salt
2tbsp of oil (I use sesame)
100ml of water
GYOZA FILLING
250g pork mince (I use lean)
2 chestnut mushrooms finely diced
2 spring onions thinly sliced
1 medium chilli finely diced
1 tsp minced garlic
2 tbsp. soy sauce
1 tsp black pepper
DIPPING SAUCE
2 tbsp. soy sauce
2 tbsp. white wine vinegar
1 tbsp. fish sauce
1 tbsp. sesame oil
1/2 chilli finely chopped
salt and pepper to taste
METHOD
250g pork mince (I use lean)
2 chestnut mushrooms finely diced
2 spring onions thinly sliced
1 medium chilli finely diced
1 tsp minced garlic
2 tbsp. soy sauce
1 tsp black pepper
DIPPING SAUCE
2 tbsp. soy sauce
2 tbsp. white wine vinegar
1 tbsp. fish sauce
1 tbsp. sesame oil
1/2 chilli finely chopped
salt and pepper to taste
METHOD
1. In a bowl, combine flour and salt and mix well
2. Add boiling water and combine fully until ball of dough is formed
3. Cling film the bowl and leave to rest for at least 30mins
4. For the filling, add all the ingredients together in a bowl and mix
5. To make the dipping sauce, combine all ingredients and stir before setting aside
6. Once the gyoza dough has been rested, roll into a cylinder roughly the thickness of a £2 coin
7. Slice the cylinder into 40 pieces roughly 1/2cm wide
8. Flour your surface and roll each piece into disc shapes*
9. Take heaped teaspoons of the filling and place in the centre of your discs
10. Using a pastry brush** paint the outer edges of your wrappers then fold over to create a ‘half moon’ shape
6. Once the gyoza dough has been rested, roll into a cylinder roughly the thickness of a £2 coin
7. Slice the cylinder into 40 pieces roughly 1/2cm wide
8. Flour your surface and roll each piece into disc shapes*
9. Take heaped teaspoons of the filling and place in the centre of your discs
10. Using a pastry brush** paint the outer edges of your wrappers then fold over to create a ‘half moon’ shape
11. To fold the gyoza, you can either take the gyoza in your less dominant hand before using your dominant hand to pleat it back on itself or, you can fold the dough on one side only ‘pleating’ one edge and pressing into the flat side***
12. Once all gyoza are complete, heat your oil in a pan and place the gyoza in so there is room between them (this prevents sticking). Fry until golden brown on all sides
13. Once golden brown, add your water then cover with a lid to steam the dumplings. Once the water has gone your dumplings are ready
Enjoy : ) x
*As you’ll see from my post this is not an easy task and they will be doughy where you have excess but they still taste good regardless.
** If you don’t have a pastry brush just use your finger
*** I prefer the first method because I think it’s prettier
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