Gyoza (Japanese Dumplings)
Classic Japanese dumplings filled with seasoned pork or chicken, cabbage, and aromatics, pan-fried until crispy on the bottom and served with a tangy soy dipping sauce. Makes approximately 50 gyoza perfect for sharing.
Ingredients
- •1 packet gyoza wrappers
- •⅛ whole cabbage
- •1 teaspoon salt
- •400 g lean pork or chicken
- •½ bunch garlic chives
- •4 whole dried shiitake mushrooms
- •1 tablespoon grated ginger
- •2 teaspoons soy sauce
- •4 teaspoons sesame oil
- •1 pinch salt
- •2 tablespoons soy sauce
- •2 tablespoons rice vinegar
- •1 tablespoon La-yu
- •optional
Cooking Instructions
- 1.
Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
15 min
- 2.
With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
5 min
- 3.
Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
1 min
- 4.
Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
2 min
- 5.
Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
8 min
- 6.
Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.
2 min