Authentic Japanese dumplings stuffed with pork, garlic, Pak Choi, and spring onions.

  • Serves: 30 people
  • Prep time: 45 minutes
  • Cooking time: 30 minutes
    • Japanese
    • Dairy Free

    Pork Gyozas

    Recipe Information

    Ingredients
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    Dough

    300g Strong White Flour

    200ml Boiling Water

    ½ tsp Salt

     

    Filling

    400g Pork, minced

    2 Garlic Cloves, peeled and minced

    12g Fresh Ginger, peeled and finely chopped

    1 Spring Onion, finely chopped

    1 Pak Choi, finely chopped

    Salt and Black Pepper

    Vegetable Oil

     

    Sauce

    60ml Soy Sauce

    Juice of 1 Lime

    ½ tsp Dried Chilli Seeds

     

    10cm Round Cutter

    Method

    Make the dough by sieving the flour and salt into a large bowl.

    Pour over the boiling water and mix with a whisk into a ball.

    Place on a work surface and knead until smooth.

    Put into a bowl, cover with cling film and allow to rest for an hour.

    Meanwhile, make the filling by mixing the pork, garlic, ginger, pak choi and spring onions in a bowl.

    Season with some salt and pepper and mix well. Cut the dough in half and roll out on a floured worksurface, stretching until very thin.

    Cut out 15 circles with the cutter, then repeat with the other half of the dough.

    Place a teaspoon of the filling in the centre of each circle.

    Dampen the edges, fold to create a crescent, then pinch the edges together, like a Cornish pasty.

    Heat some oil in a heavy-based frying pan and add 10 gyozas to the pan.

    Fry for a couple of minutes on a medium heat, to brown the bases Pour over 100ml boiling water, put a lid on the pan and steam for a further 5 minutes.

    In the meantime, mix the soy sauce, lime juice and chilli seeds together.

    Gently remove the cooked gyozas from the pan and keep warm while you cook the rest.

    Serve alongside the sauce.

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