Gyoza (pork dumplings)

Recipes / Meat

These authentic Japanese dumplings are delightfully crispy on the outside and juicy on the inside.

Recipe «Gyoza (pork dumplings)» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp vegetable oil, 2 tsp finely grated fresh ginger, 2 garlic cloves, finely chopped, 55g coarsely chopped green cabbage, 2 tbsp water , 250g pork mince, 2 shallots, trimmed, thinly sliced, 1 tbsp soy sauce , 2 tsp caster sugar, 1 tsp sesame oil, 24 gow gee wrappers, 1 1/2 tbsp vegetable oil, extra, 160ml water, extra, Hakubaku Chilli Soy Noodle Sauce or soy sauce, to serve.

Ingredients:

  • 2 tsp vegetable oil 
  • 2 tsp finely grated fresh ginger 
  • 2 garlic cloves, finely chopped 
  • 55g coarsely chopped green cabbage 
  • 2 tbsp water 
  • 250g pork mince 
  • 2 shallots, trimmed, thinly sliced 
  • 1 tbsp soy sauce 
  • 2 tsp caster sugar 
  • 1 tsp sesame oil 
  • 24 gow gee wrappers 
  • 1 1/2 tbsp vegetable oil, extra 
  • 160ml water, extra 
  • Hakubaku Chilli Soy Noodle Sauce or soy sauce, to serve 

Instructions

  1. Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.
  2. Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
  3. Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with chilli sauce or soy sauce.