Japanese Gyoza (dumplings)

View mum making Gyoza here - > https://youtu.be/bbnke9dIjLQ

Gyoza (Japanese dumplings)

Ingredients

50 gyoza wrappers

Filling:

300g pork mince

300g cabbage- remove the core and cut into

very small pieces

80g garlic chives (nira) or 3 pieces of spring

onions (finely chopped)

2-3 cloves of garlic- grated

1 knob ginger juice- grated and squeeze the

juice

Seasoning:

2 tbsp soy sauce

1 1/2 tsp salt

1 tbsp Chinese cooking wine

1 tbsp sesame oil

five spice powder

For frying:

2 tbsp peanut oil or vegetable oil

100ml boiling water

1 tsp sesame oil

Dipping sauce :

soy sauce, chilli sauce, English mustard,

vinegar

Method

1. Place pork mince in a large bowl, add all the seasonings, stir and combine well.

2. Add garlic chives, mix lightly, then add a handful of cabbage at a time, mix well,

add more and mix further until fully combined. Set aside.

Making the dumplings - Prepare a tray with cornflour on the surface.

Hold a gyoza wrapper in the palm of your hand, put 1 tbs of filling onto the centre

of the wrapper. Dip your index finger in some water and wet in a line around the

edge of the wrapper. Fold the wrapper over the filling. Seal edges together by making

small pleats on the top. Repeat with remaining wrappers.

Frying Gyoza

1. Heat a large frypan over high heat, then add 1-2 tbsp of oil.

2. Once the pan is smoking, turn heat to low\medium and arrange dumplings in a row

nicely in the frypan. Cook for around 2-3 minutes or until the bottom of the gyoza

browns.

3. Meanwhile, prepare 100cc hot water in a cup and the lid of the frypan.

4. Return the heat to high, add hot water over gyoza, cover with lid immediately.

Cook for 3-4 minutes or until all the water evaporates. Open the lid and drizzle

sesame oil.

5. Remove the gyoza from the pan and repeat the cooking process for the remaining

gyoza.

6. Place on a plate. Serve hot with rice and your choice of dipping sauce.

Notes:

These Japanese gyoza dumplings are very popular in Japan.

Using the method of both pan-frying and steaming gives the gyoza a crispy bottom,

tender, soft tops and juicy inside. You can also boil gyoza to put into the soup.

Leftover gyoza can be put in the freezer. When you use frozen gyoza, don’t defrost

and cook the same way, but may need an extra few minutes.