Gyoza, Pork Fried Dumplings
round dumpling wrappers
approx. 150g pork mince
2 cloves garlic
2 spring onions, chopped
corriander, roughly chopped
1T corn starch/cornflour
salt & pepper
1-2T vegetable oil
1/4 – 1/2 c water
In a food processor add the garlic first, then the pork mince, corriander, spring onions.
Add the egg and corn starch and salt and pepper.
Prepare a bowl of water and a pastry brush.
Prepare a tray sprinkled with corn starch.
I use a gyoza press. But you can fold the gyoza by hand.
Add a teaspoon of mixture to the centre of one dumpling wrapper. Wet the edge with the water. Fold over and crimp the edges. Place on tray.
Repeat until the mixture or the wrappers finish.
Add vegetable oil to a hot pan.
Add the gyoza to the pan and let them turn crispy brown.
Turn over and add the water.
Close the lid quickly and turn down the heat. Set the timer for 5-8 minutes. Time depends on how quickly the water evaporates.
Using a spatula serve them onto a plate. Add a dipping dish for every person.
12 gyoza is a good portion for 1 person. Reduce that number for a snack.
Freezes well as long as there is cornstarch between the gyoza. Can be added to the pan frozen. Just takes a little longer.
Trial and error will get you to the combination of how much vinegar you want.
I use red vinegar with a touch of black vinegar, and sometimes a drop of chili oil. I don’t use soya sauce with it but some people Iike to add that as well. You decide.