Gyoza (Japanese dumplings)

 

Method 1

Ingredients

For the gyoza skins

300g/10½oz strong white flour, plus extra for rolling

½ tsp fine salt

200ml/7fl oz boiling water

1 tbsp vegetable oil, for frying

1 tbsp sesame oil

For the chicken or pork version

500g/1lb 2oz pork or chicken mince

1 head pak choi, very finely shredded

¾in/2cm piece fresh root ginger, peeled, grated

3 garlic cloves, grated

½ tsp salt

½ tsp freshly ground black pepper

1 tbsp chopped spring onion (green part only)

½ tsp ground chilli flakes

1 tsp sesame oil

1 tbsp oyster sauce

pinch sugar

For the crab and prawn version

1 dressed crab (dark and white meat)

200g/7oz cooked, peeled North Atlantic prawns, chopped

½ tsp fine salt

½ tsp freshly ground black pepper

1 tbsp sesame oil

½ lemon, zest only, finely grated

1 tbsp oyster sauce

1 tbsp chopped spring onion (green part only)

2cm/¾in piece fresh root ginger, peeled, grated

For the dipping sauce

splash soy sauce

splash lime juice

splash chilli oil

For the gyoza skins, sift the flour into a large bowl and mix in the salt.

Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.)

Roll the dough into a ball, cover with cling film and set aside to rest for one hour.

To make the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.

Alternatively, if you're making the crab and prawn version, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.

For the gyoza skin, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.)

Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible.

Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.

To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour.

To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly.

Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes.

Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through.

Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside.

When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan.

Serve the gyoza immediately with the dipping sauce.

Recipe tips

To check the seasoning of the filling mixture before making the gyoza, fry a little of your chosen filling mixture in a frying pan and taste, then adjust the seasoning accordingly.

If you don’t have time to make the gyoza skins from scratch, they can be bought from Asian supermarkets.

Method 2

Ingredients (makes about 30 dumplings)

For the filling:

300g ground pork (or chicken, beef, or a mix)

1 cup finely shredded cabbage (about 100g), squeezed to remove excess water

2 spring onions, finely chopped

2 garlic cloves, minced

1 tsp fresh ginger, grated

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp sake (optional)

1/2 tsp salt

1/4 tsp black pepper

For the wrappers:

About 30 gyoza wrappers (store-bought round wrappers, 9-10 cm diameter)

For cooking:

2 tbsp vegetable oil

100 ml water

For dipping sauce:

3 tbsp soy sauce

1 tbsp rice vinegar

1 tsp chili oil (optional)

1 tsp sesame oil (optional)

👩‍🍳 Instructions

Prepare the filling:

In a large bowl, combine ground meat, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sake, salt, and pepper. Mix well until combined.

Fill the wrappers:

Place a wrapper in your hand.

Put about 1 tsp of filling in the center.

Moisten the edge with water, fold the wrapper over the filling to form a half-moon shape, and pinch the edges to seal, pleating if desired.

Cook the gyoza:

Heat 1 tbsp oil in a non-stick pan over medium heat.

Place gyoza flat side down, cooking for 2-3 minutes until bottoms are golden.

Carefully add 100 ml water, cover with a lid, and steam for 5 minutes or until water evaporates.

Remove lid and cook another 1-2 minutes until bottoms crisp again.

Make the dipping sauce:

Mix soy sauce, rice vinegar, chili oil, and sesame oil in a small bowl.

Serve:

Arrange gyoza on a plate and serve hot with dipping sauce.