Ingredients
For the gyoza skins
300g/10½oz strong white flour, plus extra for rolling
½ tsp fine salt
200ml/7fl oz boiling water
1 tbsp vegetable oil, for frying
1 tbsp sesame oil
For the chicken or pork filling
500g/1lb 2oz pork or chicken mince
1 head pak/bok choi, very finely shredded
¾in/2cm piece fresh root ginger, peeled, grated
3 garlic cloves, peeled, grated
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp chopped spring onion (green part only)
½ tsp ground chilli flakes
1 tsp sesame oil
1 tbsp oyster sauce
pinch sugar
For the crab and prawn filling
1 dressed crab (dark and white meat)
200g/7oz cooked, peeled North Atlantic prawns, chopped
½ tsp fine salt
½ tsp freshly ground black pepper
1 tbsp sesame oil
½ lemon, zest only, finely grated
1 tbsp oyster sauce
1 tbsp chopped spring onion (green part only)
2cm/¾in piece fresh root ginger, peeled, grated
For the dipping sauce
splash soy sauce
splash lime juice
splash chilli oil
Preparation method
For the gyoza skins, sift the flour into a large bowl and mix in the salt.
Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.)
Roll the dough into a ball, cover with cling film and set aside to rest for one hour.
Meanwhile, for the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.
For the crab and prawn filling, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.
For the gyoza skin, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.)
Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible.
Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.
To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour. Or use a Gyoza maker as shown in the picture below. Place the circle dough on the mould, add in the filling and rub some water on one edge and press the mould together.
To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly.
Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes.
Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through.
Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside.
When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan. Serve the gyoza immediately with the dipping sauce
NB - Gyoza wrappers are sold ready made in some supermarkets - you have to only make the filling.
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