Gyoza (Japanese Dumplings) 🥟
- 500 g Chicken or pork mince turkey mince can be used as an alternative
- 1.5 cups Wombok cabbage, finely shredded and mixed with 1/2 tsp salt to drain excess moisture let it sit for 5 minutes before squeezing it
- 1/2 cup Chinese garlic chives finely chopped
- 1/3 cup Spring onion 2 whole spring onions, finely chopped
- 1 Garlic clove finely crushed
- 1 tsp Ginger finely minced
- 1 TBS Soy sauce
- 1 tsp Sesame oil
- 30 Pre-made round dumpling wrappers from the supermarket
For the Crispy Lace Base:
- 2 tsp Corn flour
- 2 tsp Plain flour
- 1 TBS Neutral cooking oil e.g. grapeseed oil
- 1/4 C Water
For the Dipping Sauce:
- 1 TBS Soy sauce
- 1 TBS Water
- 1 TBS Mirin
- 1 tsp Rice wine vinegar
- 1/2 tsp Sesame oil
- 1/2 tsp raw sugar optional
- In a large bowl, combine the chicken mince, squeezed shredded cabbage, garlic chives, spring onion, crushed garlic, minced ginger, soy sauce, and sesame oil. Mix thoroughly with a spoon to form a uniform paste.
- Spoon a slightly heaped teaspoon of the mixture onto each dumpling wrapper. Dip a finger into some cold water and run it along the edges of the wrapper. This will allow it to seal when folded. There are many techniques to fold the gyoza. If you’re wanting a simple fuss free way to fold these, simply fold it over forming a half moon, and press the edges together. If you want more of a traditional, crimped gyoza, it takes a little practice. See my Instagram Reel for how to do it. You'll need to start by pressing together the top middle, then fold and seal the edges, overlapping one side of the half-moon to create a crimping shape. Repeat until all wrappers are filled. See images in the blog post below.
- Place the prepared gyoza on a tray, and cover until you’re ready to cook. If you’re cooking them the same day, place them in the fridge until you’re ready. In not, place them into the freezer to store for later. They should keep for a couple of months.
- While the gyoza are cooking, prepare the dipping sauce by combining soy sauce, water, mirin, rice wine vinegar, and sesame oil.
- Pan-fried with a crispy lace base: For a super crispy lace base, pan fry the gyoza with 1 TBS of oil until the bottoms are golden-brown. Mix the corn flour and plain flour with water to form a slurry. Once the bottoms of the gyoza are golden, pour the slurry over the gyoza, and cover with a lid and allow to steam for 10 minutes. The water should completely evaporate leaving a crispy lace base.
- Steamed: When ready to cook, steam the gyoza in a steamer with baking paper underneath to prevent sticking.
- Pan-fried: Alternatively, pan fry and steam in a fry pan with a lid. Use 1 TBS of oil to brown the bottoms, once you achieve a crisp golden-brown bottom, pour in 1/2C water, and place a lid on your pan and allow the gyoza to steam for 10 minutes.
- Boil: Boiled in plain water OR in a soup broth
- Serve the delicious Freezer-Friendly Crispy Lace-bottom Gyoza hot, with the dipping sauce on the side. Check out the crimping technique in action on Instagram. Enjoy!