Gyoza are little pillows of flavourful pork mince, steamed and lightly fried
How cute are these? You’ve probably noticed by now, I’m a big fan of Asian flavours. And Japanese food just has this freshness and simplicity to it that I love. And whats not to like about a delicate little dumpling wrapper encasing a tasty, juicy pork mince filling. Yum! The bottoms are fried to crisp up but the tops stay soft from just a gentle steam.
These were simple right up until the bit where I had to pleat the tops. It wasn’t difficult to get them to seal but I will practice a little more until I can get the top pleating perfect. It means I have to make more. Lucky they taste amazing so I’m ok with that. They were, otherwise, really easy and quick to make. Hopefully my instructions for pleating the edge of the dumpling wrapper isn’t too confusing but next time I make them, I will update this post with some photos of the process.
While the pork is the more traditional filling, I’ve tried beef and oyster sauce too. They were good too but I think next time I’ll try the pork again with some prawn added. Yum! Give them a go and I promise you’ll be going back for more. And I’d love to hear if you try out any different flavours.
Go forth and pleat and steam and fry 🙂
For the dumplings
- 300 g pork mince
- 3 cups chinese cabbage, soft part of the leaves
- 3 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 ½ Tablespoon spring onion, finely chopped - (note 1)
- 1 teaspoon sesame oil
- 1 teaspoon light soy sauce
- ½ teaspoon dried chilli flakes
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon salt
- 30-40 round gyoza or dumpling wrappers - (available from asian grocers)
- 2 tablespoons vegetable or peanut oil - (note 1)
- 1/3 cup (80ml) water
- ¼ cup (60ml) soy sauce
- ¼ cup (60ml) rice wine vinegar (or mirin)
- Place the cabbage in a saucepan covered with a little water and boil for 2 minutes until starting to soften. Drain well and slice very finely.
- Put the pork mince, ginger, garlic, spring onion, sesame oil, soy sauce, chilli, sugar, pepper and salt in a separate bowl and thoroughly mix together. Add the cooled cabbage and knead the mixture together.
- Keep a small bowl of water close by and line a baking tray with baking paper. Place about 2-3 teaspoons of the mixture in the middle of a dumpling wrapper. Dip your finger in the water then run it around the edge of one side of the wrapper. Fold the wrapper over to enclose the filling and starting from the centre of the wrapper and moving out to the corners, pleat small sections at a time and press them against the other side to seal them closed. Continue until you have 3 to 4 pleats. Then repeat on the other side. You should end up with a small crescent shaped filled dumpling with pleats along the top edge.
- In a heavy bottomed fry pan, heat the oil over medium high. Place the dumplings in, pleated edge pointing up and fry until the bottoms just start to take on some colour.
- Carefully pour in the water (as it will splatter) and cover with a lid. Allow the dumplings to steam for 3 minutes until the water has evaporated. The dumplings should be softened, shiny and a little translucent. Allow them to fry 2 more minutes until the bottoms are a nice golden brown colour.
- Serve them crispy side up with the combined soy and vinegar for dipping.
- I use an Australian standard 20ml tablespoon