Pork Gyoza

A quick and easy recipe for pork gyoza with a simple soy vinegar dressing

Servings:

Author:

Prep Time
30 minutes

Cook Time
15 minutes

Side Dish Snack

Chinese

pork Asian snack Dim Sum gyoza

Instructions

1 In a mixing bowl mix together the pork mince, pak choi, spring onion, ginger,
garlic, soy sauce and a sprinkle of salt and pepper, making sure everything is
well combined and the mince is broken up.
2 Line a plate with greaseproof paper to place your gyoza on.
3 Place a heaped teaspoon of the pork mix on one side of a dumpling wrapper,
leaving 2mm around the edge (see image). Fold the dumpling wrapper over itself,
wetting your fingers to press the edges together. To seal the edges make four
small folds along the curved edge, using a small amount of water to hold it
together.
4 Heat 2 tbsp of vegetable oil in a large lidded frying pan over medium-high heat.
When hot add your dumplings. Be careful not to crowd the pan - I usually work in
batches of 6-8 at a time. Press down with a spatula as you put them in to ensure
an even crispiness on the base. Fry for roughly 45 seconds without moving them
until the bottoms are golden brown.
5 Flip the dumplings and pour in 75ml of water. Cover immediately with a lid and
cook for a further 3 minutes until the water has evaporated and the dumplings
are cooked through.
6 To make the sauce simply combine rice vinegar, soy sauce and ginger to a small
bowl and mix.