Japanese Pork Dumplings (Gyoza)

“Japanese Dumplings (Gyoza)”

Japanese dumplings are quite similar to Chinese dumplings. The difference that I found is the wrapper. Japanese wrappers are thiner and less gooier than the chinese ones. Apparently Chinese dumplings are commonly boiled then any left over dumplings are pan fried, whereas Japanese dumplings are usually exclusively pan fried.

If it’s the first time for you to cook dumplings, you may struggle to pleat the wrappers. Don’t worry too much about the pleating. As long as the filling is completely wrapped, you will still get dumplings that taste good 😉

 

Japanese Dumplings

 

Ingredients (32 Dumplings)

  • Pork Mince …………….……… 200g
  • Chinese Cabbage ……………. 400g
  • Spring Onion ……………..…… A few stems
  • Soy Sauce ……………….…… 1 tbsp
  • Sesame Oil ……………..….… 1 tsp
  • Dry White Wine …………….… 1 tbsp
  • Salt and Pepper ……….…….. A little
  • Garlic ……………………….….1 Clove
  • Ginger …………………..…….. 1/2 thumb size

 Wrapper (Can also get pre made from Asian grocery stores)

  • Plain Flour ………………….… 210g
  • Salt ………………………….… A pinch
  • Boiled Water …………………. 100ml
  • Corn Starch ……………….…. For dusting

 Dipping Sauce

  • Soy sauce
  • Vinegar or Lemon juice
  • Chilli Oil

 

 

Instructions (Skip steps 3-7 & 10-12 if you have bought wrappers from the shop)

  1. Chop the chinese cabbage.
  2. Put some salt on the chopped chinese cabbage then put aside.
  3. Put salt into boiled water then stir.
  4. Place the plain flour in a bowl then add the boiled water.
  5. Mix with a fork or chopsticks then knead the dough for about 5 minutes.
  6. Put the dough back into the bowl then cover with cling film/Glad Wrap.
  7. Keep the dough in the fridge for 30 minutes.
  8. Squeeze the cabbage to completely remove excess water. (If you skip this step, the dough will get soggy.)
  9. Place the squeezed cabbage and all other ingredients in a food processor then mix well until the mixture gets sticky.
  10. Put the mixture in the fridge.
  11. Remove the dough from the fridge then divide into 32 round pieces.
  12. Press each piece with your hand then use a rolling pin to make a round shape. Repeat this one by one. The wrapper should be a couple of millimetres thin. When you stack each wrapper, dust corn starch on each of them to avoid them sticking together.
  13. Take out the mince mixture from the fridge, then scoop it with a tea spoon and put it on a wrapper.
  14. Using a wet finger, run it around half of the edge of the wrapper.
  15. Fold in half then pleat the edge starting from the right side moving along to the left side.
  16. After folding all the wrappers, heat a frying pan with low heat then put oil into the pan.
  17. Place the dumplings into the frying pan and pour about 120ml of water into the pan then put the lid on.
  18. Steam until the wrappers get translucent with low to medium heat.
  19. Once the wrappers have become translucent, remove the lid then pour oil into the pan and turn the heat to high. Cook until the bottom of the dumplings become brown.
  20. Serve on a plate. Enjoy with the dipping sauce.

 

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