Pork Dumplings (Gyoza)

11:25 am on 8 August 2016

Pork Dumplings

Wrappers (to make 20-25)

200g flour
Pinch salt
110ml warm water


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


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
1 clove crushed garlic
small knob ginger, grated


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)


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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