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Monday, January 14, 2013

Pan Friend Pork Dumplings (Gyoza)

I absolutely love gyoza and despite being fiddly they are more than worth the effort. The method used for cooking these dumplings involves both frying and steaming which means they have a crispy bottom and soft pillow top and they positively burst with flavour.

If your frypan doesn’t have a lid, any lid that can completely cover the dumpling without touching them will suffice. Be very careful when removing the lid and steam will escape and we don’t need any burnt fingers or worse!

On a final note, I use a dumpling press to make my gyoza – it really isn’t that much easier then sealing them with a fork, I simply love kitchen gadgets!


What Will I Need?

500g pork shoulder, diced
1/4 wombok
2 cloves garlic
2 spring onions
2 tbsp soy sauce
½ tbsp minced ginger
1 tbsp peanut oil
½ tbsp corn flour

1 packet dumpling wrappers
cornflour, for dusting
½ tbsp peanut oil, additional
¼ cup water


What Now?

1.       In the bowl of a food processer, combine pork, wombok, garlic, spring onions, soy, ginger cornflour and peanut oil and blitz until minced.

2.       Heat a small amount of peanut oil in a large fry pan and cook the minced pork for about 10 minutes or until brown thoroughly. Set aside to cool.

3.      Sprinkle a large plate with cornflour and set aside.

4.      Spoon about 1 tsp of the cooked pork mince into the centre of a dumpling wrapper. Fold the wrapped over, enclosing the mince, and seal with a fork. Alternatively, use a dumpling press.

5.      Set each dumpling onto the prepared plate – the cornflour will prevent them from sticking.

6.      Heat ½ tbsp. of peanut oil in a large fry pan over a high heat. Create a layer of dumplings in the frypan, careful that none are touching, and fry for two minutes.

7.      Add ¼ cup of water to the fry pan and quickly cover with a lid. Allow to steam for 4-5 minutes or until all the water has dissipated.

8.      Remove the dumplings from the pan and serve hot with Soy Sauce.