Porc Gyoza with Soy and Sweet Chilli Sauce
Makes: 30 | Prep Time: 45 minutes + chilling | Cooking Time: 10 minutes
For the Gyoza skins:
- 300g strong white flour
- ½ tsp salt
- 200ml boiling water
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
For the filling:
- 350g lean porc mince
- 75g Chinese leaf, finely chopped
- 2cm root ginger, grated
- 2 cloves garlic, peeled and crushed
- salt and pepper
- 3 spring onions, finely chopped
- pinch chilli flakes or ½ small red chilli, finely chopped
- 1 tbsp oyster sauce
- pinch sugar
- 1 tsp cornflour
For the dipping sauce:
- 2 tbsp reduced salt soy sauce
- 3 tbsp sweet chilli sauce
- Make the gyoza skins (alternatively, purchase from an Asian supermarket and follow pack instructions): sift the flour into a large bowl, add the salt and using a knife gradually stir in the boiling water, until the mixture forms a stiff dough – you may not need all the water. Wrap the dough in cling film and place in the fridge for at least 30 minutes.
- Make the filling by combining all the ingredients together, then place in the fridge until ready to make the gyozas.
- Place the chilled dough on a floured surface and knead for 5 minutes, then cut in half and roll each half out as thinly as possible.
- Using a 10cm round cutter, cut out circular discs from the dough. Make as many as you need (the dough will keep in the fridge for a few days or you can freeze uncooked, filled gyozas).
- To assemble the gyozas, hold a gyoza skin in the palm of your hand and add a teaspoon of the filling. Wet the edges with a little water using your fingertip and seal the gyoza, pinching along the edges to create a pleated effect.
- Heat a frying pan until nice and hot and add a splash of the sesame oil and a splash of vegetable oil. Pplace 5 gyozas in the pan on their sides (it’s easier to cook them in batches to prevent them burning). Once one side is golden brown, stand the gyoza upright to colour the base - this will only take a few minutes. Don’t fry the other side!
- Carefully add 3 tablespoons of boiling water to the frying pan, then cover immediately with a lid and cook/ steam the gyozas for 2 minutes while they’re still standing upright on their base. Then take the pan off the heat, keeping the lid on, and leave the gyozas for a further 2 minutes to ensure the filling is cooked. Keep the batch warm while you cook the remaining gyozas.
- Make the dipping sauce by combining the soy sauce and sweet chilli sauce, then place in a bowl and serve with the gyozas.