Gyoza

Gyoza

Fried and steamed dumplings

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
6 dried shiitake mushrooms
225g chinese cabbage, shredded
1/2 teaspoon salt
350g minced pork
1 teaspoon fresh ginger, grated
6 spring onions, thinly sliced
1 tablespoon coriander leaves, finely chopped
2 teaspoons miso
1 teaspoon sesame oil, plus 1 tablespoon extra
1/2 teaspoon dried chilli flakes
or 1/8 teaspoon chilli powder
1/4 teaspoon sugar
48 round gyoza wrappers
Chilli dipping sauce
or Beef tataki with ponzu sauce, sauce only

Method

  1. Soak the mushrooms in hot water for 20–30 minutes. Drain, reserving 125 ml of the soaking liquid, then cut off and discard the stems and thinly slice the caps.
  2. Put the cabbage and salt in a large bowl and leave for 15 minutes. Squeeze out any excess liquid by hand, then place in a large bowl with the pork, mushroom, ginger, spring onion, coriander, miso, sesame oil, chilli and sugar. Knead well until thoroughly mixed.
  3. Lay the wrappers out on a clean work surface and place a rounded teaspoon in the centre of each. Moisten the edges, fold over and pinch and pleat to enclose the filling, working from the centre out so they resemble a crescent-shaped pouch. Set aside on a tray lined with baking paper. Repeat until all used.
  4. Heat a little sesame oil in the base of a large heavy-based frying pan over medium heat. Fry the dumplings, pleat side up, in batches, until brown on the base, until all are cooked.
  5. Return the dumplings to the pan so they are close but not touching, add the remaining sesame oil and reserved soaking liquid, cover, and steam over low heat for about 10 minutes, or until the wrappers become semi-transparent. Remove the lid and continue cooking until all of the liquid has been absorbed, shaking the pan as needed to prevent the dumplings from sticking. Serve hot with chilli dipping sauce or ponzu sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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