YEY I made Pork Gyoza!
TD and I love eating gyoza. And I’ve always wanted to learn how to make it, but never had the guts to try it. I was at my Thai friend S’ for dinner and she served us these wonderfully yummy fried wanton. When I asked her how she made it, it sounded so simple that I decided I would use the same filling but cook it gyoza style. I found this recipe on the net from the blog, Drool Factor, (awesome pictures!) and combined my friends ingredients to Drool Factor‘s recipe. So here it is!
Pork Gyoza with Sesame oil, light soy sauce and vinegar
Makes about 22 dumplings
- 300g minced pork
- 3-4 cloves garlic, minced
- 1/4 tsp salt
- lots of pepper
- 1/4 tsp sugar
- 100g cilantro roots (with a little stem), chopped
- Salt and pepper
- light soy with a tad bit of vinegar for sauce (I used ordinary vinegar because I don’t have chinese vinegar)
- Sesame oil for sauce
- In a mortar and pestle, crush the garlic with the salt, pepper and sugar
- Mix this thoroughly with the minced pork and finely chopped cilantro roots using your hands
- Let it sit for a few mins if you can, 30 if possible
- Spoon a small amount (about a teaspoon) onto the gyoza wrapping
- Dip a finger into some water and run that along the edges of the wrapper before pleating the wrapper from one side. Grab a little edge of the wrapper, make a little fold by pulling it towards the left. (click here for more detailed instructions with pics)
- To cook the dumplings, place the flat side down in a frying pan with a little bit of oil. Let the bottom of the dumplings brown. Turn the heat down if it gets too brown too quickly. The dumplings char quite easily.
- Once the bottoms are a nice golden brown, pour in a centimetre of hot water into the pan…yup, there’ll be lots of steam and sizzling.
- Cover the pan. (btw I had to shift from a wok to a Tefal pot, because the dumplings were getting stuck to the bottom of the wok)
- Once the water is totally evaporated and the dumplings are all nicely steamed. Remove from heat, and start cooking the next batch.
- For the sauce, I used a sauce bowl that has two sections (pictured above) One is for the sesame oil and one for the soy sauce and vinegar – don’t like mixing in one sauce bowl because I usually don’t get as much of the sesame oil.
It may not look perfect yet but the taste was wonderful. Nice and crunchy in the bottom and well steamed on top. TD and I finished all 22 Gyozas in ONE SITTING. We were stuffed piggie-wiggies and had to pay for it by eating salad the next day! =P