Pork & Shiitake Gyoza Recipe
These delicious gyozas are like a little flavour bomb. I love the contrast of the crisp, caramelised base and the soft steamed tops and the dipping sauce makes this a heavenly meal or starter.
Makes: approx. 50 dumplings
- Dumpling wrappers (or use store bought)
- 300g plain flour
- 170g hot water
- 2 tbsp finely grated ginger
- 3 cloves garlic
- 6 spring onions, white part
- ½ bunch coriander
- 150g shiitake mushrooms
- 500g pork mince
- 1 tbsp tamari
- 1 tbsp rice wine vinegar
- ¼ tsp white pepper
- 1 tbsp chilli-infused olive oil
- 1½ tsp rice wine vinegar
- 2 tsp tamari
- 1 tsp rice malt syrup
- 1 tsp sesame seeds
- ½ tsp sesame seed oil
1 clove garlic, minced
1 tbsp chopped peanuts
1 red chilli (optional, to serve)
- Start by making the dumpling wrappers. Combine the flour and hot water and mix to combine. Knead for a good 5 mins, adding extra flour as needed to form a firm, elastic ball of dough. Rest the dough (covered) while you make the filling.
- Make the filling by processing the ginger, garlic, spring onions, coriander and shiitake mushrooms into a paste. Mix through the rest of the ingredients well.
- Make the sauce by whisking together in a small bowl.
- Once the dough has rested, knead it again, divide into two pieces and roll it out to form a very thin sheet of dough. Using a cookie cutter, or glass, cut circles of dough and start to fill the gyoza.
- There are plenty of helpful demonstrations online, but the key is to not overfill them; I found a heaped teaspoon is a good amount to place in the middle of the wrapper (so you have a good edge to work with). Wet around half the edge, then pinch the centre of the circle together, pleating the dough and pressing the edge firm to form a half-moon shape.
- Arrange the filled dumplings on a lined baking tray. They can be frozen at this stage in an airtight container (separate layers with baking paper so they don't stick).
- To cook, heat a splash of olive oil in a large skillet (with a lid) over a medium heat and arrange the dumplings snugly in the pan. Pan fry them until golden brown on the underside, then add third cup water to the pan, place the lid on and cook until the water has evaporated (about 4-5 mins).
- If you overdo it and the gyoza start to stick. Turn the heat off, allow the pan to cool slightly and they will come away from the pan easily.
- Serve immediately with the dipping sauce.
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