Gyoza

Gyoza

I have been wanting to give making dumplings a go for months but I’ve made every excuse possible not to try. On the same day, in the morning I read about Not Quite Nigella‘s dumpling making and in the afternoon I was with my mum and she had to make a detour via the Asian grocer. I took the two things as a sign that it was time I made an attempt at some dumplings of my own.

Gyoza by Claire

I needn’t have been so worried. They were a little bit fiddly, but overall, not that difficult to make yourself. I was trying to recreate the delicious entree Gyoza, that I have when we go to Sono. It’s our local Japanese restaurant that Will and I are addicted to.

Cutting the wrappers

The first step is to mix the mince together with the cabbage, sesame oil, soy sauce, ginger and garlic. The next step you can skip if you like. I made half of mine by cutting a circle out of the wonton wrappers. I did it so there wouldn’t be quite as much meat-free wrapper in the end product but it’s not an essential step.

Filling

After laying out the wanton wrappers, place a teaspoon of mixture to one side of the centre of the wrapper.

Raw gyoza

I know I missed a few pictorial steps here but seeing as I don’t have an assistant yet, I couldn’t manage to wrap them up and photograph at the same time. Brush the edges of the wrapper with water then fold the filling-free side over to enclose the pork mixture. Pinch the edges together to seal it all in.

Ready to get steamy

Place the raw gyoza in a well-oiled steamer basket. Tip – don’t put in as many as I did or they will stick together. I will do it in two batches next time. If you don’t have a steamer you can hang a pasta drainer/sieve lined with baking paper (with some holes cut out) over a saucepan and put a lid over the top of it.

The heat is on

Place the steamer over a pan of boiling water.

Nope, not done yet.

Steam the dumplings for approximately 15 minutes. They’re cooked when the middle feels firm.

Sizzle

When they are nearly cooked, heat a large fry pan with a little bit of oil in it. Place the steamed gyoza into the pan with one side down and cook until they are crispy.

To make the dipping sauce, mix the teriyaki together with the sesame oil.

Gyoza with dipping sauce

Enjoy!

Serve the Gyoza as a main meal with a side of steamed Asian greens or as a party starter.

Gyoza adapted from this recipe by Taste

Makes 30, 50cals per dumpling

• 400g lean pork mince
• 1 cup finely shredded white cabbage
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 3cm piece ginger, peeled, grated
• 2 garlic cloves, crushed
• 30 gow gee wrappers – I used wanton wrappers instead
• 1 tablespoon vegetable oil
• sliced green onions, to serve

Dipping sauce

• 1/3 cup teriyaki sauce
• 1 teaspoon sesame oil

Place the pork mince, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl and stir to thoroughly combine.

Place the wrappers on a chopping board or clean bench. To make the dumplings, spoon 1 heaped teaspoon of the mince mixture onto one side of the wrapper and brush the edges with cold water. Fold the other half of the wrapper over and pinch the sides together to seal it.

Place the dumplings in a well-oiled steamer basket and steam for about 15 minutes. Once they’re cooked, sear one side of each one in a hot fry-pan until crispy.

To make the sauce, mix the two ingredients together.