Yaki Gyoza (Japanese pan fried dumplings)
Yaki Gyoza (Japanese pan fried dumplings)
I first encountered steamed dumplings during a backpacking
trip to China. My Mandarin wasn't what it should be, so I did
what you’d expect from every linguistically challenged Brit - I
pointed at a few things on the menu and hoped for the best.
As you can imagine, I was very pleased with myself when I saw
a pile of delicately presented food parcels delivered on a bamboo serving platter…until I found out that they were filled with
"twice fried goose gizzards"... These are better, I promise!
Ingredients
- FOR THE DIPPING SAUCE:
- 1/2 red chilli, finely chopped
- 2 tsp fresh ginger, chopped into thin matchsticks
- 2 tsp sesame oil
- 80ml Japanese soy sauce
- 45ml rice wine vinegar
- 2 tsp light brown sugar
- FOR THE FILLING:
- 400g minced pork
- 100g raw prawns, peeled and deveined
- 1 heaped tsp finely grated ginger
- 2 cloves garlic, minced
- 2 cabbage leaves deveined and finely chopped
- 1/2 carrot, grated and juice squeezed out
- 1 spring onion finely chopped
- 1/2 tsp salt
- 1 tbsp finely chopped chinese chives (use normal chives if you can’t get these)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp soy sauce
- Vegetable oil to fry
- TO FINISH:
- 50 gyoza wrappers
Instructions
1. For the dipping sauce mix all of the ingredients and
heat gently in a pan until the sugar dissolves. Leave to
cool, whilst you make the dumplings. 2. Make the gyoza filling by finely chopping the prawns
and mixing with the other ingredients in a large bowl. 3. Use your hands to ensure that everything is well combined and throw the mixture hard against the bottom
of the bowl 10-12 times to tenderise the meat 4. Moisten the edge of each gyoza wrapper with a dampened finger until it becomes “gummy”. Put a teaspoon
of the filling mixture in the middle and fold over so
that you have a semi-circle shape encasing the meat.
Do not overfill the dumplings. 5. Seal the gyoza by pressing the edges together and
making a series of small pleats around the edge. Put on
a tray lined with greaseproof paper whilst you make
the remaining dumplings. They can be frozen at this
point. 6. Once all of the dumplings have been made, fry them in
batches on the flat side only . When golden, about 2
minutes over a medium heat, transfer to a piece of
greaseproof paper and put in a preheated steamer for
5 minutes until fully cooked. Repeat with the remaining dumplings and serve immediately.
Details
Prep time: Cook time: Total time: Yield: 50 dumplings