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Gyoza Dumplings

Coco Mojo

This recipe from our chef Hans makes about 15 dumplings.


Dumpling mixture-

100g Chinese cabbage or white cabbage finely chopped / 1/2 teaspoon salt / 100g pork mince / 1 tablespoon vegetable oil / 10 stems of chives or 1 spring onion finely chopped / 1/2 tablespoon soy sauce / 1 teaspoon ginger paste / Gyoza or Gow Gee wrappers


Dipping sauce-

4 tablespoons soy sauce

4 tablespoons rice vinegar

1/2 teaspoon sesame oil

Small amount of chopped chilli (To your liking)


Method-

To make the dipping sauce combine the ingredients and set aside, adding a small amount of chilli is better than adding too much at the start. Leave to one side for the flavours to infuse.


To make the dumpling mixture we firstly need to mix the shredded cabbage with the 1/2 teaspoon of salt and leave to one side in the bowl for about 30 minutes for the cabbage to wilt. After this process you will need to squeeze the water from the cabbage then combine with the chives, soy sauce, ginger and season with salt and pepper. Add the pork and 1 tablespoon of vegetable oil and mix well. Using your hands to mix is the best method.

Now we have the pork mixture we can start folding. You will need a small bowl of water. Holding a gyoza wrapper in the palm of your hand, put about a tablespoon of pork mixture in the gyoza wrapper. Dip your finger in the water and wet the edges of the gyoza wrapper. Now, fold the wrapper together and make small creases or folds around the edges to seal the gyoza.


To cook the gyoza heat a small amount of oil in a fry pan and add the gyoza one side down and cook one side until a little golden. Flip the gyoza over and add a little water and a lid so they steam for about 3-5 minutes.


-Enjoy



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