Pork and Ginger Potsticker Gyoza Dumplings by Chompsky in Glasgow
Gyoza potsticker are small stuffed Japanese dumplings. They are surprisingly easy to make and fun for having when friends are over. The dumpling casings can be bought inexpensively from most Asian supermarkets and they are freezable which means you can make lots. You can fill them with a lot of different fillings but this recipe uses one which we make at Chompsky.
Ingredients: makes around 20
1 x pack of gyoza dumpling wrappers
500g good quality pork mince
2 garlic cloves crushed and chopped
1-inch piece of ginger peeled and chopped
1 tbsp soy sauce
1 tsp brown sugar
1 tsp sesame oil
black pepper
5 spring onions
Method:
1. For the filling, chop the spring onions finely. Mix the pork mince with all the other ingredients and using your hands thoroughly work everything together.
2. Refrigerate to marinade for two hours.
3. Before making the gyoza, prepare a small pot of cold water and get the pork filling and the gyoza wrappers ready.
4. Take one wrapper in the palm of your hand with the slightly floury side facing
down and place a teaspoon of the filling in the centre.
5. Dab the water around the outside of the gyoza wrapper then fold the wrapper
over the filling and tightly pinch around the filling until fully sealed.
6. You can crimp them or fan the wrapper together to make them look pretty
but just sealing them works just as well.
7. Keep the gyoza on a tray lined with clingfilm in the fridge, careful not to let
the gyoza touch otherwise they may stick together.
8. Take a nonstick frying pan (preferably heavy-based) and heat 3 tbsp of rapeseed oil/veg oil on a medium heat.
9. Place the dumplings into the pan and cook in the oil until they have a golden brown crisp side on one side, around 3 minutes.
In association with Taste Communications.
www.tastecommunications.co.uk
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