Pork Dumplings (Gyoza)

11:25 am on 8 August 2016

Pork Dumplings
(Gyoza)

Wrappers (to make 20-25)

200g flour
Pinch salt
110ml warm water

Filling

200g ground pork mince
100g cabbage- finely shredded
1/2 onion - finely chopped
several chives- chopped


Marinade

1/2 Tbs soy sauce
1/2 tsp sugar
1 Tbs cooking sake
1/2 Tbs sesame oil
1/2 Tbs oyster sauce
1 Tbs potato starch
pepper
1 clove crushed garlic
small knob ginger, grated

Wrappers

Mix the salt and the warm water together.  Mix this into the flour and mix together with your hands.  Knead for 5 minutes so that it is warm and smooth and elastic.  Wrap in glad wrap and set aside to rest (at room temp)

Filling

Prepare all the filling ingredients and combine in a bowl.  Combine all the marinade ingredients and pour over the filling.  Use your hands to mix well together.
Roll dumpling dough into a long log shape.  Slice into 20-25 pieces. Roll each piece into small circle.
Take a teaspoon of mixture and place in the centre of the wrapper.  Wet your fingers and run around the outside rim of the wrapper.  Fold into a half moon shape and pinch together - you can keep them simple or pleat them!

To Cook
Heat a little oil in a deep frypan.  When the oil is hot, gently put the rows of dumplings into the oil and caramelise their bases.  This will take around 2 minutes.  Once your dumplings are coloured underneath, carefully pour enough boiling water into the frypan to come up to about half-way.  The dumplings will steam in this water.  Cover the pan and allow to steam for around 3-4 minutes.  Check one dumpling to make sure the filling is cooked through!

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