- 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 it 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 five 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. Place about five 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 three tablespoons of boiling water to the frying pan, then cover immediately with a lid and cook / steam the gyozas for two 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 two 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 small bowl and serve with the gyozas.
Porc gyoza with soy and sweet chilli sauce
- Prep time 45 mins
- Cook time 10 mins
- Serves 5+
This recipe makes approximately 30 gyoza (porc, spring onion and ginger dumplings).