pork gyoza

My grandma recently left half a napa (chinese) cabbage in my fridge. Wondering what to do with said cabbage, it struck me that I needed to have another crack at making dumplings. My last attempt was a failure as I didn’t pleat them properly, and they came undone – which resulted in a very messy dumpling experience. Luckily this time, after watching multiple YouTube videos, I was ready to make another attempt. They might not have been perfect but they definitely were delicious..

pork gyoza dumplings

– 25 gow gee wrappers
– 250g of lean pork mince
– 1 cup of finely shredded and finely chopped napa cabbage
– 1/4 cup of finely chopped garlic chives
– 2 spring onions, finely sliced
– 2cm knob of ginger, freshly grated
– 2 cloves of garlic, freshly grated
– a pinch of white pepper
– 1 teaspoon of cornflour
– 1 tablespoon of sesame oil
– 1 teaspoon of oyster sauce
– 2 tablespoons of soy sauce
– 1 teaspoon of sugar
– rice bran oil

1. Place pork, cabbage, garlic chives, onions, ginger, garlic, pepper, cornflour, sesame oil, oyster sauce, soy sauce and sugar in a large bowl. Using your hands mix well until the mixture is completely combined. Set aside in the fridge for an hour.
2. Grab a small bowl of water and set aside and line a baking tray with baking paper.
3. Place a dumpling wrapper in your hand. Get a teaspoon of mixture and place it in the middle of the wrapper. Wet one finger with some water and run it across the outside rim of the wrapper. Holding the mixture down with your index finger pinch, and fold pleats into the wrapper, pressing down as you go. Make sure that a) you don’t overfill your dumpling and b) that the outside of the wrapper is completely sealed.
4. Repeat the process until all of your wrappers and meat mixture are used.
5. Heat a frypan on a medium low heat – make sure that this frypan has a lid that fits. Also boil your kettle.
6. Place a teaspoon of oil into the pan, brushing the pan as you go so that the oil is evenly distributed. Place the gyozas into the pan, pleat side up and fry until the underside is a golden brown colour. Place 1/2 a cup of boiling water into the pan and pop the lid on. Allow to steam for 4-6minutes. Do not remove until all the water has evaporated and the gyozas are crispy on the bottom once again. – Continue this process until all your raw dumplings are cooked.
7. Serve with a good quality soy sauce and some chilli oil – which can be bought at any good asian grocery.

pork gyoza dumpling– Makes 25.

One Comment Add yours

  1. Kat Kirk says:

    I made this at home!!! It’s amazing! If you have the time try making the dough as well.


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