Gyoza is originally a Chinese dish but is widely eaten in Japan. It’s a dumpling made from wonton wrappers stuffed with meat or vegetables. It’s fun to make and I love the word dumpling!
About 30 gyoza skins (can be bought pre-made)
250g minced pork (you could also just use extra veg if you don’t want meat)
4 Chinese cabbage leaves (any cabbage is ok)
2 spring onions
Tom thumb size piece of ginger
2 garlic cloves
1 tsp sesame oil
1 tsp soy sauce
Salt and pepper
Water for wetting edge of gyoza skin
1 tsp sesame oil and 1 tsp vegetable oil for frying plus hot water
Few drops of (La-Yu) chilli oil
- Wash and shred cabbage (in food processor is easiest). Finely chop spring onion. Grate ginger and mince garlic.
2. Mix pork, cabbage, onion, ginger, garlic, sesame oil, soy sauce, salt and pepper in big bowl with hands. Do in advance if you can, to let all flavours infuse.
3. Get gyoza skins. Let’s start constructing. Hold a gyoza skin in palm of one hand, and put a tsp of porky filling into centre. Dip your finger in water and moisten edge of skin to make it easier to seal.
4. Fold gyoza in half and pinch edges of skin at top middle together. Make little folds on side facing you so one side is pleated and other is flat. Repeat till all ingredients are used up.
5. Heat sesame oil and vegetable oil in large frying pan on medium-high heat. When hot, place gyoza in pan flat side down and cook for a few mins until light golden on underside.
6. Add enough water so that gyozas are 1/3 submerged and cover pan with lid. Simmer on medium heat until all liquid has been absorbed. Then sear on high heat for last min to make them crispy and delicious.
7. Serve gyoza with soy sauce and chilli oil.