The art of Gyoza

The more I learn about food, the more I discover the similarities of cuisines. As discussed in one of my previous posts, everyone enjoys a good sandwich, no matter where we are from. The same thing can be said of the versatile dumpling. The dumpling, like the sandwich, represents an idea, an idea of wrapping a filling in pastry. As ideas can be expanded, stretched and applied in a way that is relevant to the context, there are many varieties of dumplings, from the Italian Ravioli to Chinese Wonton and Japanese Gyoza. While dumplings can be boiled, steamed, pan-fried or deep-fried, I have always fancied the pan-fried version, as the crispy bottom provides a textual boost to the steamed top and the soft and juicy filling. One of my favourite dumplings is Japanese Gyoza, and here is how you can make those culinary delights to impress family and friends!

Japanese pork Gyoza (Yaki Gyoza)

Ingredients (make around 50 pieces):

• 300 grams of fatty pork mince (note: fatty mince will ensure that the gyoza filling is juicy)
• 250 grams of white cabbage, chopped very finely
• 5 shallots, chopped very finely
• 125 grams of garlic chives, chopped very finely
• 1.5 tbsp of light soy sauce
• 1.5 tsp of white sugar
• 2.5 tbsp of Japanese cooking sake (note: you can also use Chinese cooking wine, if you wish to make the Chinese variety)
• White pepper to taste
• 1.5 tbsp of sesame oil
• 2-2.5 tbsp of corn starch (note: the corn starch should help the mince mixture achieve a slightly sticky consistency, as the starch will absorb some of the liquid)
• 2.5 tsp of grated garlic (around 3-4 cloves of garlic)
• 1.5 tsp of grated ginger
• 1.25 tbsp of oyster sauce
• 50 Gyoza wrappers
• Vegetable oil for pan frying

 

Method:

1. Chop the cabbage, shallots and garlic chives finely (as large chunks of vegetables would release too much liquid, hence making the filling too wet for the gyoza wrappers)
2. Grate the garlic and ginger
3. Add grated garlic and ginger, soy, sugar, pepper, sesame oil, corn starch, mirin, sake and oyster sauce to the pork mince. Mix the mince mixture well to reach a slightly sticky consistency (note: this consistency would ensure that the filling stays juicy when cooked). Add the chopped cabbage, shallots and garlic chives to the pork mixture, and mix well. Cover the meat filling with cling wrap and pop in the fridge to rest for 20-30 minutes in order for the pork mixture to absorb the flavours
4. Scoop 1 heap teaspoon of the pork filling onto a Gyoza wrapper. Dip your finger in water and wet one side of the wrapper. Fold the wrapper in half and pleat the damp side of the wrapper, and pinch both sides of the Gyoza together
5. Brush or spray a small amount of vegetable or sesame oil in a heated non-stick frying pan, sit the dumplings in batches in the pan, add enough boiling water to the pan to cover the bottoms of the dumplings (note: if you wish to use cold water, increase the steaming time slightly till the dumplings become translucent). Put the lid on and steam the dumplings on medium-high heat for 5-6 minutes, or till the water has evaporated and dumplings begin to sizzle. Add oil to the pan and put the lid back on to cook the dumplings for 1-2 minutes, or until the gyoza bottoms become crispy and golden brown. Remove the gyozas in batches and serve them crispy-side up  
6. Serve gyozas with a dipping sauce, made from mixing 1 tbsp of black vinegar (or balmasic vinegar), 1 tsbp of light soy sauce, and a couple of drops of sesame oil. If you feel extra kinky, you may add a small amount of raw minced garlic and a drop of chilli oil.