Something that hasn’t been made in my kitchen for a very long time is the humble, and delicious gyoza. I’ve been eating so many Japanese and Chinese dumplings lately that it was about time I made a batch at home. Good thing is that when you make so many you can freeze the excess for another day!
Traditionalists would gasp in horror at my use of gow gee wrappers rather than using handmade dough as well as the dumpling press I purchased in Chinatown. Let’s just say this is the cheats version.
The recipe for these little darlings changes every time I make them so here’s the version I knocked up for a pre-dinner snack.
Make the dipping sauce by combining all of the ingredients. Set aside.
For the gyoza filling, combine the pork, mirin, kecap manis, shallots, cabbage and sesame oil. Mix well.
Spoon 1 tsp of the meat filling onto the centre of the wrappers.
Brush the edges with a little cold water and fold to seal. If you’re not cheating with a dumpling press, just seal with your fingers and make pleats to tighten.
Heat some oil in a large frying pan over medium high flame.
Arrange several gyoza in the pan and cook for 1-2 minutes, until the bases are golden.
Add half a cup of water, cover, and cook for 4-5 minutes. Add more water of necessary.
Remove from pan and repeat with remaining gyoza.