I went on a bit of a Chinese food kick a few months ago, which including buying these gyoza wrappers in Chinatown. They have been sitting forlorn in my freezer ever since. When I fancied cooking a while ago, I remembered my enthusiasm and determined to finally use them. Here’s what I ended up with.
Pleased though I was, it took me about four hours to make 50 gyoza, which is incredibly time-intensive for about five meals. On the plus side, these froze very well and were even nice cold. You have been warned. My recipe is adapted from this one.
- 1 small cabbage, grated (about 2 cups)
- 1 carrot, grated
- 4 spring onions (1/2 onion/2 shallots) finely sliced
- 2 cloves garlic, finely chopped
- 1 inch of root ginger, finely chopped
- 6 sausages, meat squeezed from skin, or about 500g pork mince
- 1 egg
- 2-3tbsp dark soy sauce
- 1tsp shao xing wine (optional)
- 1 small tin water chestnuts (optional), chopped
- 1tbsp sesame oil
- Salt and pepper
- A packet of round gyoza wrappers
- Oil for frying
You will also need a wok (or frying pan) and a steamer
- If your wrappers are frozen, leave them out on the counter top for about half an hour before you start your prep.
- Mix together all of the ingredients in a large bowl. Be thorough. Add the soy sauce and wine last and slowly- if the mixture starts looking too wet, then you’ve put in enough!
- Put a small bowl of warm water next to where you’ll be working.
- Peel off the top gyoza wrapper. I always find that the top one tends to tear or look dodgy. If this is the case, discard it.
- Place the first nice wrapper on the palm of your left hand (if you’re a rightie).
- Add a rounded tablespoon of your pork mixture to the centre.
- Dampen the edge of the wrapper with water. You can see that I’ve already done this in the picture above.
- Now fold the wrapper in half and pinch around the edge to seal. This is quite tricky, but YouTube has some helpful videos.
- Once you’ve folded all your gzyoza, heat a tablespoon of oil in your wok and brown the gyoza on each side for a couple of minutes, then transfer to your steamer for about 6-10 mins, until the filling is thoroughly cooked.
- These are really nice served with sweet chili sauce.