I have been using this same recipe for years, simple ingredients – equals simple flavours! You can cook them like Gyozas (pan fry one side and then steam at the end), steam, boil, add to soup or broth, or deep fry for something naughty. I’ve tried them every way and they are delicious! The recipe is very adaptable if you wish to add chilli or use chicken mince, prawn or a mix, just be adventurous. They can be frozen once assembled and will last in the freezer for 2-3 months. Just thaw in the fridge overnight before cooking.
Lastly serve them with a Japanese Soy Dipping Sauce or if deep fried Okanami Sauce and Japanese Mayo – oh so very sinful!
500 g pork mince
1/2 wombok (Chinese cabbage), core removed from each leaf and finely shredded
3 green onions/shallots/spring onion, white removed and finely chopped
2 garlic clove, crushed
4 teaspoon light soy sauce
4 teaspoon shoaxing wine
2 teaspoon sesame oil
1 teaspoon caster sugar
Pinch of ground white pepper
48 gyoza or gowgee wrapper, 2 packets
2 – 4 teaspoon peanut oil
1/4 cup (60ml) water
Japanese soy sauce, to serve
- Combine the pork, wombok, green onion, garlic, soy sauce, sake, sesame oil, caster sugar and pepper in a medium bowl, mix all together with your hands.
- Place gyoza wrapper, about 6 at a time on a clean surface, put a teaspoon of filling in the middle of each one, wetting the edges as you go, fold over to make a half moon and pleat the edges together. Its a bit fiddly the first time, but you will get the hang of it. Repeat this process until all filling is used. If you have filling left over, it can be frozen. You can also freeze the gyozas at this stage, make sure they dont touch each other and separate the layers with baking paper.
- Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange dumplings over the base of the frying pan. Return to the heat and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and the water evaporates. Remove from heat and set aside for 2 minutes.Place on a serving platter. Serve immediately with soy sauce or a Japanese dipping sauce.