Pork Gyoza
A quick and easy recipe for pork gyoza with a simple soy vinegar dressing
Ingredients
- 500 grams pork mince*
- 3/4 pak choi finely chopped (I usually leave off the hard white end)
- 1 spring onion finely chopped
- 3 garlic cloves minced
- 2 tsp ginger grated
- 2 tbsp soy sauce
- salt and pepper
- 30-35 gyoza wrappers*
- vegetable oil
- 75 ml water
Soy Vinegar Dipping Sauce
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tsp thinly sliced ginger
Instructions
- In a mixing bowl mix together the pork mince, pak choi, spring onion, ginger, garlic, soy sauce and a sprinkle of salt and pepper, making sure everything is well combined and the mince is broken up.
- Line a plate with greaseproof paper to place your gyoza on.
- Place a heaped teaspoon of the pork mix on one side of a dumpling wrapper, leaving 2mm around the edge (see image). Fold the dumpling wrapper over itself, wetting your fingers to press the edges together. To seal the edges make four small folds along the curved edge, using a small amount of water to hold it together.
- Heat 2 tbsp of vegetable oil in a large lidded frying pan over medium-high heat. When hot add your dumplings. Be careful not to crowd the pan - I usually work in batches of 6-8 at a time. Press down with a spatula as you put them in to ensure an even crispiness on the base. Fry for roughly 45 seconds without moving them until the bottoms are golden brown.
- Flip the dumplings and pour in 75ml of water. Cover immediately with a lid and cook for a further 3 minutes until the water has evaporated and the dumplings are cooked through.
Soy Vinegar Dipping Sauce
- To make the sauce simply combine rice vinegar, soy sauce and ginger to a small bowl and mix.
Notes
I use 20% fat pork mince when I make this - I haven't tried it with leaner options so can't comment on a taste difference!
I purchase pre-made gyoza wrappers from my local Oriental supermarket because making them from scratch is time consuming and I'm rubbish with dough, however if you've got the time or can't find pre-made wrappers go for it! If you're going with pre-made, make sure you defrost them first.
Make sure to use greaseproof paper otherwise your dumplings will stick to the plate and tear. I usually keep a small bowl of water next to me as I prep the dumplings to keep wetting the edges as I go.
I've not included exact measurements for salt and pepper because honestly, who actually measures them? Also I personally feel levels of salt and pepperiness very much depend on personal preference - just keep in mind soy sauce is already quite salty!