Thursday, 27 February 2014

Pork gyoza

I’ve been wanting to make these gyozas for a while. They are little tasty packages. Juicy, full of flavour and moreish! Seeing as I have a bit of time with being off work and I picked up some half price pork mince, I thought I’d go for it today.

I use the Chicken gyoza recipe from the Wagamama Cookbook. Pork has been substituted for chicken in the recipe, as I have tried both and find that the pork has more flavour. If you don’t have any chives, I’ve also found that spring onions work just as well.



IMG_05572

Ingredients:
110g (4oz) Chinese leaf
150g (5oz) white cabbage
100g (3 1/2oz) canned water chestnuts, drained
250g (9oz) pork, minced
25g (1oz) chives, finely chopped
25g (1oz) cornflour
1 tsp sesame oil
1 tblsp oyster sauce
1 tbsp light soy sauce
1 tsp caster sugar
1/2 tsp salt
1/2 tsp white pepper
1 packet of gyoza skins
vegetable oil, for frying


IMG_0529


Method:
1. Put the Chinese leaf, cabbage and water chestnuts in a food processor and pulse until finely chopped but not puréed.
Using a clean tea towel, squeeze the mixture gently but firmly to remove the excess moisture, then tip into a bowl
and add the minced pork, chives, cornflour, sesame oil, oyster sauce, soy sauce, sugar, salt and white pepper.
2. Put a teaspoonful of the mixture in the centre of each gyoza skin.
Moisten one of the edges with a little water, then fold over to create a half-moon shape.
Press down to form a neat crescent.
3. Heat a large frying pan over a medium heat for 1-2 minutes,
or until hot and almost smoking and add 1 tablespoon of vegetable oil.
Put 4-6 of the dumplings in the pan and sauté gently for 2 minutes over a low heat until just starting to brown.
Don’t be tempted to overcrowd the pan or they will stew.
4. Add 3 tablespoons of water and cover immediately with a lid or with aluminium foil.
Heat for 1 minute then remove off heat and set aside for 2 minutes, by which time the gyozas will be heated through.
Repeat for remaining gyozas.


PicMonkey Collage3


PicMonkey Collage2


IMG_0535


PicMonkey Collage


IMG_0550



The gyozas taste delicious on their own but you can also make the accompanying Wagamama gyoza dipping sauce. This adds another layer of flavour to the gyozas. I made up half the recipe, as wouldn’t be able to use up all the sauce in the space of a few weeks.



IMG_05612


Makes about 350ml (12fl oz)

Ingredients:
1 large garlic clove, peeled and finely chopped
1 large chilli, trimmed and finely chopped
Salt
25g (1oz) sugar
100ml (3 1/2fl oz) malt vinegar
250ml (9fl oz) light soy sauce
1 tblsp sesame oil

Method:
1. Mash the garlic and chilli together with a little salt with the side of your knife to form a paste.
2. Dissolve the sugar in the vinegar in a small pan over a low heat.
3. Combine everything and store in a sealed container.
It will keep for several weeks in the fridge.


IMG_0555

No comments:

Post a Comment