With the summer weather finally arriving, barbecues and gatherings have been well in order to enjoy the balmy evenings. After being put onto this recipe for Japanese pork dumplings by a friend prior to Christmas, we thought it was the perfect opportunity to put these little appetisers to the test over the weekend. And they certainly went down a treat! These delicious little dumplings are so versatile and the filling can be easily adapted to mix things up a little bit. The folding technique for the gyozas was a little tricky at first but once you get that under control, you'll be churning them out like a pro!
GYOZAS (PORK DUMPLINGS) - adapted from here
2 teaspoons vegetable oil
2 teaspoons finely grated fresh ginger
2 garlic cloves, finely chopped
55g (3/4 cup) coarsely chopped green cabbage
2 tablespoons water
1 tablespoon finely chopped parsley
250g pork mince
2 shallots, trimmed, thinly sliced
1 tablespoon soy sauce
2 teaspoons caster sugar
1 teaspoon sesame oil
24 gow gee wrappers
1 1/2 tablespoons vegetable oil, extra
160ml (2/3 cup) water, extra
Hakubaku Chilli Soy Noodle Sauce or soy sauce, to serve
Finely grate fresh ginger and chop garlic cloves
Handy hint - we once learnt it is easier to peel a garlic clove after giving it a crush under the knife - the skin comes off like a treat!
Heat the 2 teaspoons of vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic
Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts
Transfer to a bowl. Set aside to cool. Stir through the chopped parsley and thinly sliced shallots.
Stir in pork, soy sauce, sugar and sesame oil. Season with salt and pepper.
Lightly dampen the rim of the how gee wrappers - this helps the pastry to stick when folded.
Place teaspoonfuls of pork mixture in the centre the wrapper. Fold over to enclose filling, pinching edges together.
Pinch the edges of the pastry starting from the left and working your way into the centre before doing the other side, creating tight pleats/folds.
Repeat with remaining gow gee wrappers and pork mixture. Place on a tray lined with non-stick baking paper.
Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden.
Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with chilli sauce or soy sauce.