Pork Gyoza & Sesame Soy Dip.

Gyoza wrappers made from scratch. Filled with a marinaded pork mince, spinach and carrot mix. A  crimped pork gyoza shape and a triangular version prepared can be viewed or read in the below method description.  A non stick frying pan will be beneficial when crisping the gyoza’s. (unlike my one)

Serves 26 Gyoza wrappers

Dough ingredients:

• 200g x Plain flour (extra flour for dusting)
• 100g/ml x Boiling hot water
• 1/2 x tsp salt

(split into 4 rolls )

(rest for 30mins)

Serves 22 Pork fillings

Pork filling ingredients: 

This mixture can be used straight away. Although, if marinaded for 2 hours or overnight the flavours will enhance.

• 200g x Pork mince
• 1 x small Onion/shallot
• 1 x small handful Spinach leaves
• 1 x Carrot (medium size)
• 1 x tsp Ginger puree (or 1/2 thumb sized piece of ginger-grated)
• 1 x tsp Garlic puree (or 1 garlic clove minced)
• 2 x tbsp Oyster sauce
• 2 x tbsp Light Soy sauce
• 2 x tbsp Sesame oil
• salt & pepper to season

Dip ingredients:

• 3 x tbsp Light Soy Sauce
• 3 x tbsp Sesame oil
• a dot of ginger puree (or freshly grate ginger) – to taste
• black pepper to season

Any leftover Gyoza wrappers (dusted with flour in between to avoid sticking) can be kept in the fridge for up to 2-3 days in an airtight container. You can keep the made raw gyoza’s in the fridge for the next day. Line a container with greaseproof paper and cover the gyoza’s with a damp cloth to avoid the dough from drying out.

Method

Gyoza wrapper dough:

1. Sift the flour into a mixing bowl. Season with salt. Add the hot water. Combine the mixture using a knife. Stir until a dough is formed.
2. Dust a surface with flour. Take out the dough and begin kneading until a smooth elasticity consistency is formed- around 10mins.
3. Split the dough into 4 balls. Knead the dough balls into 4 long rolls ( ensure same thickness). Set aside on a lightly floured tray. Cover the rolls with a damp towel. Allow the dough to rest for 30mins.
4. Lightly flour a surface and a rolling pin. Take one of the dough rolls. Cut the roll into 1cm pieces. Using a rolling pin, roll out each individual dough piece to form a circle shape. Roll and rotate the disc around to form the circle shape. Dust flour on top of each wrapper to prevent them from sticking to one another. Continue the process for the rest of the dough.

You can cut the dough in half, roll into two ball shapes and leave to rest. Roll out the dough flat, using a round cutter to form the circle shape to be easier. Although, this method will make less wrappers and create some wastage.

Pork marinade mix:

1. Finely dice the onion and spinach leaves. Grate the carrot. Place into a bowl along with the pork mince, ginger puree, garlic puree, oyster sauce, light soy, sesame oil and seasoning.
2. Mix well until combined. Set aside.

Making the crimped pork gyoza:

1. Lightly dust flour on a tray ready for the gyozas to be placed on.
2. Fill a bowl up with lukewarm water.
3. Place the gyoza wrapper in the palm of your left hand. Place your right index finger tip into the lukewarm water, take out and spread your finger tip onto the outer edge of the gyoza wrapper (begin at 10:00am in clock formation ), spread around the edge, continuing to wet the wrapper’s outer edge.
4. With your right hand use a teaspoon to place the pork filling mixture in the centre of the wrapper.
5. Now, gently fold the wrapper over itself. The two edges should meet together/ overlap using your left and right index finger and thumb to fold and seal the gyoza. Simultaneously to crimping. Continue four to five times folding. It doesn’t matter how many times or less you fold as long as the gyoza is completely sealed with no gaps in between.
6. Place the gyoza onto the lightly floured tray. Lightly push and press down the gyoza on the tray to form a flat bottom. Continue the process.

Making the triangular pork gyoza version:

1. Lightly dust flour on a tray ready for the gyozas to be placed on.
2. Fill a bowl up with lukewarm water.
3. Place the gyoza wrapper in the palm of your left hand. Place your right index finger tip into the lukewarm water, take out and spread your finger tip onto the outer edge of the gyoza wrapper (begin at 10:00am in clock formation ), spread around the edge, continuing to wet the wrapper’s outer edge
4. Place your right index finger on the filling to keep it intact.
5. Form the gyoza into a taco shape.
6. Pinch the left edge with your left thumb and left index finger and seal the edges up until the middle part.
7. With your right index finger and thumb. Pinch the right side of the wrapper’s edge and fold into the centre to join and seal the gyoza.
8. Pinch and seal all the edges. To ensure no air gaps.
9. Place the triangle gyoza onto the lightly floured tray. Lightly push and press down the gyoza on the tray to form a flat bottom. Continue the process.

Cooking the gyoza’s:

1. Preheat the hob/stove top to a medium heat.
2.  Drizzle vegetable oil into a non-stick frying pan. Allow the oil to heat up.
3. Place the gyoza’s one by one into the pan. Allowing space in between. Lightly fry.
4. Once the gyoza’s underneath are slightly golden in colour. Splash some cold water into the pan.
5. Place a lid or tinned foil cover over the top to allow the gyoza’s to steam.
6. after 3mins check the gyoza’s. Splash some more water on top and cover.
7. Cook for a further 3mins. To check if they are cooked the skin will become a softer consistency.
8. Place onto a plate once cooked through.
9. For the dip. Combine the light soy, sesame oil, ginger and ground black pepper into a small dish. Stir. Dip the gyoza’s into the sauce.

 

 

 

 

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