The best thing about this Chilli Pork and Mushroom Gyoza, like the ground pork Chinese dumplings, is that you can be super creative and try different ingredients. Take note that Japanese Gyoza pastries are actually a little different to the Chinese ones. Japanese ones tend to be thinner and smaller, and don’t forget NOT TO BE greedy when it comes to putting fillings. By the way, I enjoy making plenty of them and freezing them in the freezer! Now, if you love Japanese appetizers, then enjoy Gyoza with the chicken skewers too!
The Best Chilli Pork and Mushroom GyozaPrint Recipe
- FOR THE FILLINGS:
- 500 grams minced pork
- 1/2 teaspoon of salt
- 2 tablespoons of sake
- 4 tablespoons of soy sauce
- 1 teaspoon of sugar
- 3 tablespoons of sesame oil
- 1 teaspoon of chilli flakes
- 200 grams of cabbage, finely diced
- 6 shiitake mushroom
- 5 grams ginger, finely diced
- 1 clove of garlic, finely diced
- 20 grams of black fungus, finely diced
- Freshly ground black pepper
- FOR THE REST:
- 70 pieces of Gyoza wrappers (about 2.5 packs)
- 1 tablespoon of oil
- ¼ cup water for frying Gyoza
- 1 tablespoon of sesame oil
- FOR THE DIPPING SAUCE:
- 1 tablespoon of rice vinegar
- 1 tablespoon of soy sauce
- 1/2 teaspoon of chilli oil
1. Soak mushroom in cold water until soft. Drain and squeeze out excess water. Finely dice.
2. Add all “filling” ingredients into a large bowl. Mix until fully incorporated.
3. Leave aside to marinate for 10 minutes.
4. Prepare a bowl of cold water for gyoza wrapping.
5. Place a wrapper in the palm of your hand. Dollop a tablespoon of filling and put it in the center of the wrapper.
6. Dip your finger into the cold water and draw a circle around the perimeter of the wrapper, so it is wet. This helps the wrapper to stick.
7. Fold the wrapper in half but DO NOT push firm.
8. Start from one side, seal the front of the wrapper by pleating and leaving the backside straight. Make sure the two sides are sealed by pressing folded pleats tightly against each other. Use your finger to dip more water if the wrapper drys out or does not stick.
9. Sit the Gyoza on parchment paper over a large flat dish, and push down gently to form a good “bottom”.
10. Fold the edge of the pleat inwards with the pleat facing outward. This gives a nice round shape.
11. On a cooking pan, over medium heat, add 1 tablespoon of oil. Place 5 Gyoza in a line at once, so they stick to each other. Repeat another 5 on the other side of the pan. Cook until the bottom is golden brown.
12. Add water into the pan and close the lid. This will steam cook the Gyoza. Wait until most of the water evaporates.
13. Meanwhile, add all the ingredients of the dipping sauce together. Mix well.
14. Remove the lid of the pan and continue to let the water evaporate. Add sesame oil around the edge of the Gyoza and cook uncovered until they get nice and crisp on the bottom.
15. Serve warm with dipping sauce.
- You can make a big batch beforehand and freeze them in the freezer. Ensure that you spread apart the Gyoza when you are freezing it from the first time (generally right after you finish making them). Once they are hard enough, you can place them all into a container (they won’t stick after the first “separation freeze”).
- When you steam them after freezing, there is no need for thawing. Immediately place them in a pan and cook over medium heat as suggested in the instructions.
- Do not leave frozen Gyoza at room temperature, as they will stick together when the ice starts melting.
- Pork can be replaced with chicken if desired.