Gyoza are one of my absolute favourite things to eat. My obsession began many years ago at Wagamama, and I have been on the lookout for my next serving ever since. They can seem daunting to make, but as I found out, they are actually pretty easy.
Makes 28 gyoza
- 350g pork mince (high fat content if possible)
- 350g Chinese cabbage
- 1–2tsp salt
- 2 garlic cloves
- 2.5cm piece fresh ginger
- 3 spring onions
- 28 gyoza wrappers
- 1tbsp vegetable oil
Finely shred the cabbage, and place it in a bowl with 1tsp salt. Mix and leave for 15 mins. In the meantime, finely chop the garlic, ginger and spring onions. Once the 15 mins is up, transfer the cabbage to a clean tea towel or muslin and squeeze hard to wring out the excess liquid. There will be more than you imagine, so keep squeezing until no more liquid is released. Then place the pork mince, cabbage, garlic, ginger and spring onions into a large bowl and mix thoroughly. Once the mixture becomes slightly sticky, it is ready.
Set out the gyoza wrappers, filling, and a small bowl filled with water. To make the gyoza, hold a wrapper in the palm of your hand, and fill with 1–2tsp of the pork mixture. Then dip your finger in the water and use it to lightly dampen the rim of the wrapper. Then pleat your dumpling: I made three folds per side, as shown in the batch on the right-hand side of the picture, but more complex folds are common, and dare I say slightly more authentic.
Heat a glug of vegetable oil in a frying pan, and fry the gyoza until the bottom is crisp and golden. Then, add 50ml or so of water to the pan, and cover for 4–5 mins. This steams the gyoza, and should cook the filling. Once cooked, uncover the pan and continue to fry the gyoza until the bottom crisps back up. Then enjoy! I ate mine with a simple soy and vinegar dipping sauce and some Japanese seven spice.
Lost in translation 