RECIPE: Gyoza Dumplings

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GYOZA

Gyoza is the Japanese name for those tasty little Chinese dumplings which are sold in many Asian restaurants all over the world. Usually made from minced pork and cabbage or other vegetables, gyoza are a perfect starter or side dish to many meals. Making gyoza at home can be time consuming if you make the dough skin yourself, but we are going to take the easy way and use premade skins.

Gyoza are a very versatile dish which can contain many different types of ingredients or be cooked in different ways. This recipe will focus on the most popular Japanese gyoza which is made from minced pork and then pan fried.


INGREDIENTS

Gyoza Skins
• Minced Pork Meat
• Cabbage
• Garlic
• Spring Onion
• Ginger
Sesame Oil
Soy Sauce

Soy Sauce (for dipping sauce)
Rice Vinegar (for dipping sauce)
Rayu (for dipping sauce)
Ready-made Gyoza Dipping Sauce (for lazy time-challenged people)
Gyoza Folding Press (for lazy time-challenged people) *Optional

HOW TO PREPARE

1. Begin by boiling a few cabbage leaves in water until they are soft, then drain them well and slice up into small pieces. Finely slice two or three cloves of garlic, two spring onions and a small piece of ginger.

2. Add your sliced vegetables and the minced pork meat to a bowl and mix well with a little sesame oil and soy sauce Try to use an equal amount of pork as your combined vegetables. Put this aside to marinade for a short while to allow the flavours to infuse.

3. Now we can start making the actual gyoza. With a gyoza skin in the palm of one hand, spoon a small amount of the mix into the centre of the skin. No need to overfill here, simply add an amount approximate to a teaspoons worth. Add a small amount of water to moisten the edge of the skin to make it easy to seal.

4. Fold the filled gyoza skin in half and pinch at the top to seal it. Now start folding over the skin on the side facing you and pinching it together to achieve an effect like a folding fan when it is open. The goal is to achieve a sealed wrap which has the folded texture on one side, but flat on the reverse side.

5. When you have made as many as you need, heat up a little cooking oil in a pan and gently place the gyoza in it with the flat side facing down. Cook on a high heat until the bottom of the gyoza become crispy and golden.

6. To finish cooking the gyoza, add a small cup of water to the pan so that the gyoza are half submerged. Place a lid on top of the pan and leave the heat on medium-high.

7. Allow the gyoza to steam cook until the water has evaporated, then leave them cooking on the bottom a little longer to make sure that they become crispy and delicious.

8. Serve the gyoza on a plate with the crispy side facing up and use a combination of soy sauce, rice vinegar and rayu to make a dipping sauce. Alternatively, you can skip this and use a ready made gyoza sauce.

OTHER TIPS AND INFORMATION

- Like most of our recipes, you can substitute the meat in these gyoza for other vegetables to make vegetarian gyoza. Try using shiitake mushrooms as an ideal substitution for meat. Similarly, you can also make chicken or prawn gyoza if you feel like a change from pork.

- If you prefer to boil the gyoza instead of pan frying, chuck them in a large pan of boiling water and allow them to cook for a few minutes until they are ready.

- You can also freeze uncooked gyoza to cook and eat them at a later date. This is a good idea as you can make lots of gyoza in one go and freeze any of the ones that you don’t use for lunch that day.

- If you are having trouble folding and sealing the gyoza yourself, you can try using a special gyoza press which does the hard work for you. Simply lay a skin on the press, add your ingredients and moisten the edge with water before closing the mechanism and getting a perfect gyoza everytime. Combine this with the ready made gyoza dipping sauce and you will be whipping up tasty gyoza faster than a speeding bullet train!