Gyoza (Japanese Dumplings)
In this delightful recipe, learn to make homemade gyoza dumplings filled with succulent pork or chicken, or opt for a seafood-filled variation featuring crab and prawns. The dough is made from a simple mix of flour and boiling water, rolled out thin and folded around the savory fillings. Pan-fry these dumplings until crispy, then steam to perfection, creating a mouthwatering dish perfect for sharing with friends and family. Dip these gyoza into a flavorful sauce made with a blend of Asian ingredients for a deliciously satisfying meal.
— Constant Cookbook
Ingredients
- 300g/10½oz strong white flour
- ½ tsp fine salt
- 200ml/7fl oz boiling water
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 500g/1lb 2oz porkchicken
- 1 head pak choi
- ¾in/2cm piece fresh root ginger
- 3 garlic
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp chopped spring onion
- ½ tsp ground chilli
- 1 tsp sesame oil
- 1 tbsp oyster sauce
- pinch sugar
- 1 dressed crab
- 200g/7oz cooked, peeled North Atlantic prawns
- ½ tsp fine salt
- ½ tsp freshly ground black pepper
- 1 tbsp sesame oil
- ½ lemon
- 1 tbsp oyster sauce
- 1 tbsp chopped spring onion
- 2cm/¾in piece fresh root ginger
- splash soy sauce
- splash lime juice
- splash chilli oil
Instructions
- For the gyoza skins, sift the flour into a large bowl and mix in the salt.
- Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.)
- Roll the dough into a ball, cover with cling film and set aside to rest for one hour.
- To make the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.
- Alternatively, if you're making the crab and prawn version, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.
- For the gyoza skin, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.)
- Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible.
- Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.
- To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour.
- To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly.
- Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes.
- Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through.
- Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside.
- When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan.
- Serve the gyoza immediately with the dipping sauce.
Cook Time
30M
Prep Time
PT2H
Yield
Makes 30-40
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