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Your Guide to Homemade Gyozas

Gyozas, potstickers, dumplings call them what you will but there’s no denying it, they are such tasty little morsels.  They can be filled with endless combinations of wonderful flavours and ingredients vegetarian or otherwise. They hail from Asian countries but there are some western variations too.  You can make your own dough or skins as they are also known if you prefer but I usually buy them from the Asian supermarket. If you would like to give them a go here’s an easy recipe for you to try out.

Gyoza wrapping 

Ingredients

100g strong white flour 

1 tsp cornflour

100ml Boiling water

1 tsp butter

Method

  1. Sift the flour and cornflour into a mixing bowl. Pour in the boiling water stirring quickly to mix in the flour. Cover and leave to stand for 2 minutes. Knead thoroughly to make a smooth soft dough, add in the butter and knead well again.
  2. Cut the dough in half and then cut into 10-12 equal pieces. Roll out the dough pieces into a thin circle shape. 

Shrimp and pork Gyoza filling recipe

Ingredients 

225g minced pork

125g shrimp meat, peeled and deveined

1 tbsp fresh grated ginger 

2 cloves finely minced garlic

1 tbsp freshly chopped  coriander 

1 tbsp soy sauce

1 tbsp Shaoxing wine (or dry sherry)

½ tsp sea salt

2 spring onions finely chopped

1 ½ tbsp sesame oil

24 dumpling wrappers or skins(defrosted)

Method

  1. Add the pork, shrimp, ginger, soy sauce, garlic, Shaoxing wine, coriander, spring onion, sesame oil and salt in a large bowl and mix well, set aside in the fridge for an hour for the flavours to develop.
  2. Place a little of the filling into one side of the dough circle, Then fold the dough/skin over, making sure the filling is well sealed by pressing it with your fingers around the edges and pinch one side to make 5 pleats.  Repeat this until all the filling and dough is used. Once the gyozas are prepared, the cooking process is fairly simple.
  3. It’s best to cook the gyoza in batches by heating a non-stick frying pan and adding 1 tbsp vegetable oil. Fry the gyozas on one side only for about 2 minutes until golden brown, don’t turn them over, you just want one side crispy.
  4. Add a good splash of water to the pan, cover with a large sheet of foil to make a makeshift lid and poke a few holes in the top. Cook over a medium heat for 4-5 mins until the water has evaporated and the gyoza filling is cooked through. Set the gyozas aside aside while you cook the rest.

  

Dipping sauces and accompaniments 

The gyozas are generally served with punchy dipping sauces, see the few suggestions ideas below.  If you want to make more of a meal out of them you can serve them with Chinese pickles, kimchi, Asian salads and slaw. To change it up a bit why not add them to a broth and top with fresh coriander and Thai basil. 

Chinese Chili honey sauce 

1 tbsp chilli sauce

1 tsp honey

1 clove garlic (minced)

2 tbsp soy sauce

1 tbsp finely chopped spring onion

½ tsp sesame seed oil

Add all the ingredients into a small bowl and mix well.

Thai style dipping sauce

1 tsp fresh chilli (finely chopped)

1 tsp ginger (minced)

1 tbsp coriander (finely chopped)

½ lime juiced

½ tbsp honey

2 tbsp light soy sauce

½ tbsp fish sauce

Add all the ingredients to a small bowl and mix well.

Fragrant ginger and Ponzu dipping sauce

4 tbsp  ponzu sauce

2 tbsp thinly sliced scallions

2 tsp fresh ginger (minced)

2 tsp mirin

1 tsp sesame oil

1/2 tsp sea salt

Add all the ingredients into a small bowl and mix well.

 

Feature By: Jennifer Oppermann

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