I ate a lot of gyozas in izakayas (a kind of Japanese pub) when I lived in Tokyo. These are my version of the Japanese classic.
Preparation time: 35 minutes
Cooking time: 15 minutes
Makes 30 gyozas
- 350 g pork shoulder (I mince my own but you can buy already minced)
- 1 small carrot
- 2 cloves of garlic
- 2 spring onions
- 2 shiitake mushrooms (I use dried but fresh is great)
- thumb sized amount of ginger
- 30 gyoza wrappers
- salt and pepper
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce (if you don’t have this you can replace with 1/2 tsp of sugar)
- dash of sesame oil
- 3 tbsp oil
- 1/4 cup of water
- For dip (rice vinegar and light soy sauce)
If using dried shiitake mushrooms, soak in hot water for 10-15 minutes.
Pork shoulder is a good cut to use as it has a relatively high fat content which makes your gyozas juicy. If mincing your own pork then cut roughly into cubes and pulse in a food processor. You can always do this by hand and cut into tiny pieces (takes ages!).
Chop the carrots into the smallest cubes you can. Finely chop the garlic, spring onion, mushrooms and ginger.
Add seasoning to the pork; a good pinch of salt, a good crack of freshly ground black pepper, soy sauce, oyster sauce, sesame oil. Mix well with your hands. To check the seasoning you can fry off a little of the mixture and adjust the flavour to your taste.
Use gyoza wrappers (you can buy these from an Asian supermarket. It’s a bit of a faff to make your own). Use a tablespoon of the mixture and place in the centre of the circular wrapper. Use a bit of water round the edges if needed and press together into a half moon shape. To make the traditional gyoza shape, concertina the top and press together. You can store these in the freezer at this point- they will be ready to use when needed. Remember to cook for a bit longer if cooking from frozen.
Heat a frying pan and add 2 tablespoons of oil. Place the gyozas in the pan with the concertina facing upwards. Fry until the bottoms are golden. Add 1/4 cup of water and cover with a lid for 5-10 minutes. Remove the lid and add the last tablespoon of oil and fry until all the water is evaporated.
For the dipping sauce, mix a small amount of soy sauce and rice vinegar (use normal vinegar if you can’t get this).
Serve with steamed broccoli for dinner!