A travel and lifestyle blog

Wednesday, 13 December 2017

Super-easy asian-spiced gyoza

Now the snow is really falling here there's only one thing that can help stave off the sniffles - spicy food and lots of it. I love gyoza and, as I've said approx 345 times on this blog, if something wasn't easy to make I wouldn't bother haha. These are filled with asian spiced pork and surrounded with a crispy skin. We dip ours in soy sauce and they are so delicious that even though we eat them often we have never, ever, ever, in the history of gyoza making, made it to the table. We just stand by the kitchen counter and stuff our mouths! Lazy but true!

I bought the dumpling wrappers which I would describe as an absolutely essential item. I have made the wrappers before and it's not that difficult but it takes absolutely ages, plus since you have to go to a specialist shop anyway for the flour...why not just buy the wrappers and be done with it? Anyway if you are determined to make them and have several hours free then you need to create a mixture of half flour and half water rolled into small circles. You will need to buy dumpling flour which is more finely ground than regular.

If you want to make these you will need:

For the gyoza:
500 grams lean pork mince (beef mince will not taste as good here). I tend to make a meat version for my boyfriend and a vege based one for myself - if you use quorn it's the exact same steps apart from you don't need to marinate the meat and it also wont form as smooth a paste, but it does work!
1 tbsp of garlic (finely chopped or ground)
1 tbsp of fresh grated ginger (take off the skin with the back of a hot teaspoon before grating)
3 tbsp of soy sauce
1 hot finely chopped chilli
1 finely chopped spring onion
1 egg
1 packet of dumpling wrappers

For the dipping sauce:
1 chilli (finely chopped)
Drizzle of sesame oil
Soy sauce (I use reduced salt because I have this alot but it's up to you)
1 spring onion (finely chopped)

This feeds about 5 people or 2 hungry people for 2 days. I find 6-8 gyoza reaches that sweet spot between light meal and food coma haha.

To make the filling, combine the garlic, ginger, soy, chilli, onion, egg and mince until you have a smooth paste. Leave it to marinate overnight if you can but as a minimum for an hour. I never used to marinate meat at all because I didn't think it would make that much of a difference but it really does so please give it a go.

When you are ready to assemble lay out your dumpling wrappers. Then use two teaspoons to collect and compact down the meat and put it down slightly off centre from the middle of the wrapper. It's best to lay out all the meat first before you seal them up. 

Sealing is simple but it's a knack. Using your fingers brush half of the wrapper with water and then concertina it up - they should look slightly curved on one side when your done but don't sweat it if yours are not perfect because they will still be delicious. 

Once you've finished, boil a kettle and fill a large frying pan with enough water to reach half the gyoza's height. Put the heat on full so the water is boiling and gently lay the gyoza in. They will expand so don't put them too close together. If like me, you've make about 40 just keep them moving around and they wont stick. Cover the pan and let the water boil away - this should take about 10 minutes. 

While the gyoza are cooking away it's time to make the dipping sauce. Add the finely chopped chilli, spring onion, sesame oil and soy sauce together. Done!

Back to the gyoza. Once the water is gone add oil so the gyoza get crispy. Turn on the side so you have two crispy sides and one soft - this makes them so much tastier and only takes a few extra minutes. 

Lay them out on a plate by the dipping sauce and provide chop sticks (or spoons for those who can't handle them!)

I usually bite a bit off the end of the gyoza and then fill it with the dipping sauce. Spicy, delicious and perfect for cold nights!



1 comment

  1. I will definitely be trying these! I love your recipes, please move closer!
    Jaz xoxo


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