I have been using this same Steamy Pork Gyozas recipe for years. Simple ingredients–equals simple flavors! You can cook these Steamy Pork Gyozas (pan fry one side and then steam at the end), steam, boil, add to soup or broth, or deep fry for something naughty. I’ve tried them every way, and they are delicious! The recipe is very adaptable if you wish to add chili or use chicken mince, prawn or a mix, just be adventurous. They can be frozen once assembled and will last in the freezer for 2-3 months. Just thaw in the fridge overnight before cooking.
Lastly, serve them with a Japanese Soy Dipping Sauce or if deep-fried Okonomi Sauce and Japanese Mayo – oh so very sinful!
Delicious and Steamy Pork Gyozas
Print RecipeIngredients
- 500 grams pork mince
- 1/2 wombok (Chinese cabbage), core removed from each leaf and finely shredded
- 3 green onions/shallots/spring onion, white removed and finely chopped
- 2 garlic cloves, crushed
- 4 teaspoons light soy sauce
- 4 teaspoons Shaoxing wine
- 2 teaspoons sesame oil
- 1 teaspoon caster sugar
- Pinch of ground white pepper
- 48 gyoza or gow gee wrapper, 2 packets
- 2–4 teaspoons peanut oil
- 1/4 cup (60 milliliter) water
- Japanese soy sauce, to serve
Instructions
1. Mix pork, green onion, wombok, garlic, sesame oil, soy sauce, sake, caster sugar and pepper in a medium bowl, mix all together with your hands.
2. Place gyoza wrapper, about 6 at a time, on a clean surface, put a teaspoon of filling in the middle of each one, wetting the edges as you go, fold over to make a half-moon and pleat the edges together. It’s a bit fiddly the first time, but you will get the hang of it. Repeat this process until all filling is used. If you have filling leftovers, they can be frozen. You can also freeze the gyozas at this stage, make sure they don’t touch each other and separate the layers with baking paper.
3. In a large frying pan, heat the peanut oil over high heat. Remove from heat when smoke appears. Arrange dumplings on your frying pan.
4. Then, put back the pan to the heat and cook until the base of the dumplings is golden, about 2 minutes.
5. Sprinkle water evenly over the gyozas. Cover the pan and cook for 3-4 minutes or until gyozas are cooked through and the water evaporates.
6. Remove the pan from heat and set it aside for 2 minutes. Place on a serving platter. Serve immediately with soy sauce or a Japanese dipping sauce.
