Pork Gyoza
For vegan or vegetarian use roasted sweet potato
Servings: 2 People
Ingredients
- 125 g [P] Pork mince or 1 roasted sweet potato with 1 heaped tsp white miso
- 1 leaf [V] Chinese cabbage
- 1 [V] Spring onion
- 2 cloves [V] Garlic
- 2 cm [V] Ginger
- 1 pinch [S] Salt to taste
- 1 pinch [S] Pepper to taste
- 1 pinch [S] MSG Optional
- ½ tsp [S] Sesame oil
- 8 [S] Dumpling wrappers
- 1 tsp [S] Vegetable oil
For the Optional Crispy Lattice
- 1 tsp [S] Cornflour
- 4 tsp [S] Water
Method
- Finely slice the Chinese leaf cabbage and place it in a dish. Add a sprinkle of salt to it and massage it into the cabbage to release moisture.
- Meanwhile prepare the aromatics - finely chop the garlic, spring onion and ginger and place in a separate mixing bowl. Add the pork or sweet potato and seasonings, including sesame oil.
- Squeeze as much moisture out of the cabbage as you can before adding this to the mixture and combine everything well.
- Mix the filling vigorously in one direction until it reaches the consistency of a sticky paste. If using meats like chicken or pork, you will start to notice white streaks along the sides of the mixing bowl (this is the fats breaking down and will result in a much more tender and juicy bite).
Folding the Gyoza
- Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Pinch the wrapper in the middle and crimp the edges on one side, repeat on the other. Seal the wrapper then place it on a non-stick flat surface. Repeat to make all your dumplings.
Steamed Method
- Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the gyoza on it. Make sure the gyoza are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook the gyoza for 6-12 minutes on medium-low heat.
- When cooked the gyoza should look slightly translucent Serve immediately.
Pan Fried Potsticker Method:
- In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the gyoza is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low.
- Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your gyoza should be ready to eat when most of the water disappears from the pan (about 5 mins).
Optional - Add a Crispy Lattice
- Make a cornstarch slurry by mixing cornflour and water together.
- Add the slurry around the dumplings, not directly over the top. Immediately cover with a lid. Steam for 4-5 minutes. Remove the lid and serve.