I love these little bites of asian saltiness, dipped in rich soy sauce. These are delicious as a starter before a main course of gyudon or ramen noodles.
If you are veggie, simply omit the meat and add mushroom or tofu. Note you must cook these prior to filling to reduce the water content.
2 people / 8 gyozas
Pork-mince or raw sausage meat / raw prawn
Cut cabbage in thin strips and place in a bowl. Sprinkle salt over it and let it stand for 30 minutes. This will draw the moisture out of the cabbage so the gyozas aren't too wet.
Mix ginger, onion, garlic and remaining ingredients in a mixer / herb chopper until it forms a paste.
Move on to your wrappers and come back to this after.
Dry your cabbage in paper towel and ring out the water.
In a bowl, combine the cabbage with the paste.
Gyoza dipping sauce
2 tbps rice vinegar (or white wine vinegar)
2 tbps soy sauce
1 garlic clove, pressed or finely minced
1 teaspoon ginger, pressed or minced
1/2 spring onion, finely chopped
1/2 teaspoon sesame oil
a pinch of chilli flakes or fresh chilli
In a bowl, mix the liquid elements and add in the minced ginger, garlic, spring onion and chilli.
Set aside to marinade and have it ready to eat with your gyozas once they are cooked.
60g plain flour
1/4 cup hot water
Pinch of salt
1tsp oil (sunflower, vegetable)
In a bowl, mix flour and salt.
Mix the water into the flour using a fork until combined.
Flour your work top and start kneading dough until elastic and smooth.
Roll dough into sausage shape and cut into 8 equal portions ready to roll.
For each piece into a ball.
Flour your worktop again and with the help of a rolling pin, roll each ball into a circle about 10cm diameter. Flour and set aside on a plate. Repeat until you have rolled them all.
Now you're ready to roll! Fill a small bowl with a little wrap water - this is will help seal the gyozas.
Take your wrapper and place a tablespoon of your filling in the middle of your wrapper.
Dab water on one half of the inside edge of the gyoza and press the edges together in the middle of the dumpling to bind.
Now, start pleating from the middle. Fold one side of the gyoza's edge towards the middle into a pleat, and press to bind it. Repeat until you have pleated and enclosed all the wrapper.
Repeat until all your wrappers have been filled and sealed and you're ready to cook!
Take a large pan and put it on a medium heat with a tablespoon of oil. You need a pan lid for later.
Once the oil is hot, put your dumplings into the oil, side down. Place them like hands of a clock so they all fit.
Cook for 2-3 mins until browned on the bottom and then they're ready for steaming.
Add a splash of water to the pan and cover with the lid. Cook for 5 mins until the water has evaporated.
If you have a thermometer, check that the meat is cooked - it should be 70C. Your wrappers should be slightly translucent.
Serve with chopsticks and your dipping sauce. And that is it you're ready for your asian feast!