Hanetsuki gyoza
These delicate Japanese dumplings are pan fried until crisp and filled with a delicious pork mixture. Try serving them alongside ramen.
Ingredients
- Gyoza wrappers24 pieces
- Vegetable oil50 ml
- Soy Sauce60 ml
- Rice vinegar60 ml
- Chilli oil15 ml
Instructions
8 steps- 1
In a bowl, combine the pork mince, garlic, nira, Chinese cabbage, sea salt and white pepper.
10 min
- 2
Set out the gyoza wrappers and a small bowl of water. Keep wrappers under a damp cloth so they do not dry out. Lightly dust a tray with cornflour.
5 min
- 3
Lay out wrappers, moisten edges with water, and place a teaspoon of filling in the center. Fold over and pleat one edge while pressing firmly to seal.
20 min
- 4
For the dipping sauce, stir together the soy sauce, rice vinegar, and chilli oil in a small bowl.
2 min
- 5
Prepare the slurry by whisking together the flour, cornflour, and 150ml cold water until smooth.
2 min
- 6
Lightly oil a non - stick frying pan and heat over medium - high heat. Arrange the gyoza tightly in a circular pinwheel pattern, pleated side facing up.
2 min
- 7
Fry for one minute, then pour in the slurry so it covers the pan bottom around the gyoza. Cover and steam for 3 minutes. Remove lid and cook until water evaporates and a crisp, lacy skirt forms.
6 min
- 8
Place a plate over the gyoza and carefully invert the pan to release the dumplings with the crispy lacy crust on top. Serve immediately with dipping sauce.
2 min
Nutrition
1 serving ≈ 30 g
Nutrition values are estimates. - means data is unavailable.
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