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Pork gyozas

• Janine Ratcliffe

Published: April 16, 2021 at 11:48 AM

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Makes about 20

A little effort

Total time: 1 hr

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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

Ingredients

Nutrition

• 100g young spring greens

  blanched for 2 minutes, then drained and cooled

• 2cm piece 
ginger

  peeled and grated

• 1 clove garlic

  crushed

• 200g minced pork

• 1 tbsp soy sauce

• 1 egg white

  lightly beaten to break up

• 2 spring onions

  finely chopped

• 20 gyoza wrappers

• 1 tbsp sunflower oil

DIPPING SAUCE

• 3 tbsp light soy sauce

• 1 tbsp Japanese rice vinegar

• 1 tsp sesame oil

• ½ red chilli

  finely chopped

Nutrition: per serving

• kcal51
• fat1.8g
• saturates0.5g
• carbs5.1g
• fibre0.4g
• protein3.1g
• salt0.7g

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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.

  

• 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.

  

• step 3

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

  

• step 4

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

  

• step 5

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

  

• 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.

  

• step 7

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

  

• 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.

  

• 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.

  

Authors

Janine RatcliffeFood director

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