Gyoza

I have never made gyoza before, or even worked with dumpling wrappers so had to give these a go as I do absolutely love them. They were so easy to make and work with, I was a bit confused as to how to cook them, methods online talk about just boiling, boiling then frying, steaming, frying then half boiling/steaming, or just frying! I decided to go with the pan frying then adding some water and steaming them as it seemed to be the norm. While I loved them this way, K wasn't as keen on the texture of the wrappers so will try just frying them next time for him.


For the filling I just went with some soya mince flavoured with ginger, garlic, sesame oil and soy sauce with lots of spring onion, aiming for the ground pork style filling. I didn't have any cabbage to add so used some shredded brussel sprouts - yes, brussel sprouts - I love improvising! They are part of the whole cabbage family, so not too crazy.


Regardless, they turned out really, really yummy, will be making these often and can't wait to try other fillings, like lots of finely chopped veg and little tofu cubes. For the dipping sauce, I improvised again as I didn't have any chili oil which seems to be traditional so it's a mixture of soy sauce, sesame oil, chili sauce with vinegar and prepared English mustard with some finely chopped spring onion. It went really well with the gyoza but I also loved them with some Thai sweet chili sauce.

Makes about 10 gyoza:
10 fresh dumpling wrappers
1 tsp sesame oil
20g shredded cabbage or sprouts
1 clove garlic, finely chopped
ginger, finely chopped, about the same amount as the garlic
60g fresh or frozen soya mince
1 Tbsp soy sauce
50ml water
1 large spring onion, finely chopped
black pepper
1 Tbsp peanut oil
1/4 cup water

Heat the sesame oil in a small saucepan and add the ginger, garlic, cabbage, black pepper and soya mince. Fry for a few minutes then add the soy and water. Stir well until the water evaporates and it's not too wet. Turn off heat and set aside. Take a dumpling wrapper and moisten the edges, place a small teaspoon in the centre then seal up pleating the edges, make sure they are well sealed. I was probably a bit too conservative here and could have gotten more filling in. Repeat until all the filling is used up. Heat the peanut oil in a frying pan that you can fit a lid onto. Place the gyoza in and fry until golden on all 3 sides, starting with the bottom. Place them back right side up then carefully add the water, if there is too much oil left remove this first so it doesn't splatter too much. Put the lid on and steam, shaking the pan now and again, until all the water evaporates. Serve with dipping sauce and some finely sliced spring onion for decoration.

Dipping sauce:
1/2 Tbsp soy sauce
1/8 tsp sesame oil
1/8 tsp chili sauce
1/8 tsp prepared English mustard

Whisk all together well until no lumps remain then add some sliced spring onion.

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