These gyoza’s are 100% better than bought ones. I highly recommend making excess and keeping them in the freezer for a quick snack or entree when needed.
Truth be told having spare gyoza in the freezer has been my saving grace when it comes to potluck gatherings, they are usually a hit and I’ve been asked for the recipe every time.
(Recipe makes 15-20 depending on size. Double the recipe if you wish to have some frozen.)
- 200g ground pork *preferably free range
- 1 shallot, finely chopped
- 1 tablespoon of finely chopped coriander *leave out if you’re not too crazy about them
- 1 teaspoon peeled and grated fresh ginger
- 1/3 cup finely chopped cabbage
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
- pinch of white sugar
- pinch of salt
- 1 teaspoon sesame oil
- packet of wonton wrappers (usually available in the cold section from any reputable Asian grocer)
- 2 tablespoon vegetable oil
- 1/2 cup water
- 1 tablespoon chili oil
- 2 tablespoon soy sauce
- 1 teaspoon rice vinegar
- In a large bowl thoroughly incorporate the pork, shallot, coriander, ginger, cabbage, soy sauce, pepper, sugar, salt, and sesame oil until well mixed.
- Place a small bowl of water on the work area. Lay out one of the wonton wrappers in front of you. Dip your finger in water and moisten the edges of the wrapper.
- Place a heaping teaspoon of filling in the middle of the wrapper.
- Fold the wonton wrapper over the filling and pinch the edges to seal it shut. (You may want to purchase a gyoza crimp to make this easier).
- Heat 2 tablespoons oil in a large skillet or a non stick pan.When oil is ready, carefully add the gyoza and cook on high heat until golden brown (about 1 minute).
- Without turning the gyoza over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
- In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste. Serve with gyoza while still hot with the burnt side facing the top.
They’ll need to be frozen separate on a lined tray before placing them in Ziploc bags otherwise you’ll find that they will stick together.
Once frozen all you have to do is pop ‘em out of the freezer whenever you need them and follow the cooking instructions, how easy is that?