https://www.lifestylefood.com.au/recipes/10499/gyoza-pork-dumplings-with-basic-dipping-sauce

LifestyleFOOD.com.au

Juicy on the inside, crispy and golden brown on the outside, these classic Japanese pan-fried dumplings filled with pork and cabbage, are a guaranteed crowd pleaser.

Ingredients

  • 250g free-range pork mince

  • 125g shredded green cabbage

  • 125g shredded carrot

  • 1 spring onion, finely sliced

  • 1 Tbsp garlic, minced

  • 1 Tbsp ginger, minced

  • 1 Tbsp tamari or soy sauce

  • 30 won ton/gow gee wrappers

  • Vegetable oil, for frying

  • 1 small red chilli, finely sliced, to garnish *optional

  • 1 spring onions, finely sliced, to garnish *optional

  • Sea salt and freshly cracked black pepper, to taste

  • Sauce 

  • 1 Tbsp tamari or soy sauce

  • 1 Tbsp mirin rice wine vinegar

  • ¼ tsp sesame oil

Method

  • 1.

    Mix together pork, cabbage, carrot, garlic, ginger, spring onion, soy sauce and sugar. Fry a small patty in a pan to test for seasoning, adjust as needed

  • 2.

    Spoon 1 heaped tsp mince mixture on 1 half of the wonton wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal (keep both the won ton skins and the finished dumplings covered to prevent them from drying while you work)

  • 3.

    Heat half the vegetable oil in a large frying pan over high heat. Remove from heat. Reduce heat to medium. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until the bases are browned

  • 4.

    Add ½ cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary

  • 5.

    Remove from heat, uncover and stand for 1 to 2 minutes or until dumplings come away from pan easily. Repeat with remaining oil and dumplings

  • 6.

    To make the dipping sauce: combine all ingredients together in a small bowl

  • 7.

    Serve dumplings with dipping sauce and garnish with chilli and spring onions

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Average Rating
4 comments • 1 rating
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Posted by Brooke241Report
I want to make these for dinner but I don't have time to freeze them, can I cook them straight after I make them or do I have to freeze them?
Posted by Pam67Report
Good basic recipe for gyoza!!!
Posted by Lolita5Report
It's my kids favorite! Thanks for sharing....
Posted by Lolita5Report
It's my kids favorite!!!! thanks for sharing....