Pork and ginger gyozas with dipping sauce and chopsticks

Pork gyozas

  • makes about 20
  • A little effort

Learn to make these punchy Japanese parcels with our step-by-step guide. They're served with a zingy homemade dipping sauce

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Try our pork gyozas recipe, then check out our Japanese recipes and our pork and prawn dumpling recipe. Buy gyoza wrappers from Asian supermarkets or online at theasiancookshop.co.uk

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Ingredients

  • young spring greens 100g, blanched for 2 minutes, then drained and cooled
  • 
ginger 2cm piece, peeled and grated
  • garlic 1 clove, crushed
  • minced pork 200g
  • soy sauce 1 tbsp
  • egg white 1, lightly beaten to break up
  • spring onions 2, finely chopped
  • gyoza wrappers 20
  • sunflower oil 1 tbsp

DIPPING SAUCE

  • light soy sauce 3 tbsp
  • Japanese rice vinegar 1 tbsp
  • sesame oil
 1 tsp
  • red chilli ½, finely chopped

Method

  • Step 1

    Finely chop the greens and put in a bowl with the ginger, garlic and pork. Add the soy, 1 tbsp of the egg white and the spring onions. Season and mix well.

    Pork and ginger gyoza
  • Step 2

    Using the tip of a finger, moisten the edges of a gyoza wrapper with water. Put a good ½ tsp of the mixture in the centre.

    Pork and ginger gyoza

     

  • Step 3

    Bring the two sides together to make a half-moon shape, pleating the top half as you go along.

    Pork and ginger gyoza
  • Step 4

    Pinch to seal. Repeat until you have finished all of the mix.

    Pork and ginger gyoza
  • Step 5

    Arrange the dumplings, well-spaced apart, on a tray lined with baking paper.

    Pork and ginger gyoza
  • Step 6

    When ready to serve, heat a little sunflower oil in a non-stick pan and put each gyoza in the pan flat-side down.

    Pork and ginger gyoza
  • Step 7

    Cook for a minute or two until the bottom turns golden.

    Pork and ginger gyoza
  • Step 8

    Add 125ml of boiling water to the pan, cover with a lid and steam for 5-6 minutes, or until the wrappers are tender.

    Pork and ginger gyoza
  • Step 9

    Take off the lid and keep cooking until the water has evaporated. Repeat with the remaining dumplings. Mix the dipping sauce ingredients together and serve.

    Pork and ginger gyoza

Nutritional Information

  • Kcals 51
  • Fat 1.8g
  • Saturates 0.5g
  • Carbs 5.1g
  • Fibre 0.4g
  • Protein 3.1g
  • Salt 0.7g
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