Ever since my trip to Japan where I discovered the wonderful world of Gyoza I have been making it my mission in life to find great gyoza recipes and fill my freezer with these magical little dumplings so I have them on tap!
My new job is based in Hammersmith and recently I discovered an amazing Asian supermarket called Smile. Its great, its full of everything you would need to make Thai, Japanese or Chinese food. It’s a deceptive shop, it looks small from the outside but when you get in there you realise there is a whole second room full with freezers which are stocked with a host of ingredients, including, you guessed gyoza wrappers!
Of course you can make your own gyoza wrappers, I have done this in the past, and although it is time-consuming its very satisfying to know you have made every last bit of your dumpling. However, time isn’t always on your side and having wrappers ready to go is ideal. On my latest trip to the supermarket I stocked up and now have a couple of packs sitting in the freezer for whenever the gyoza making need takes over!
If you want to make your own wrappers I have put the recipe below.
For the filling you can do as you please, I normally use one based on the Hairy Bikers but vary the fillings.
For the gyoza skins
300g strong white flour, plus extra for rolling
½ tsp fine salt
200ml boiling water
1 tbsp vegetable oil, for frying
1 tbsp sesame oil
For the gyoza skins, sift the flour into a large bowl and mix in the salt. Then stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You may not need to use all of the water.)
Roll the dough into a ball, cover with cling film and set aside to rest for one hour.
After the dough has rested turn it out onto a lightly floured work surface and knead for five minutes until smooth and elastic. Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible. Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.
For the filling – Chicken or Pork
500g pork or chicken mince
1 head pak choi, very finely shredded
¾in/2cm piece fresh root ginger, peeled, grated
3 garlic cloves, peeled, grated
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp chopped spring onion (green part only)
½ tsp ground chilli flakes
1 small carrot shredded
1/2 courgette shredded
1 tsp sesame oil
1 tbsp oyster sauce
For the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper and chill in the fridge until needed.
To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour.
To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly.
Add 100ml of water to the pan, cover with the lid and steam the dumplings for a further two minutes.
Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through.
Serve the gyoza with dipping sauces of your choice, I like to keep it simple with a bit of soy sauce.