I couldn't get any wonton wrappers, so made the dough from scratch - it was worth it though, especially since I made enough to pop some leftover gyozas in the freezer for another time. In fact, I think we'll have those tomorrow :-)
Gyoza dumplings (makes 20)
- For the gyoza skins (if you are not using ready-made wonton wrappers)
- 150g strong white flour plus extra for rolling
a little salt100ml boiling waterhalf a tbsp oil for fryinghalf a tbsp sesame oil
- For the filling
- 350g pork or chicken mince2cm piece fresh ginger, peeled, grated3 garlic cloves, peeled, grated½ tsp salt1 tbsp chopped spring onion (green part only)½ tsp ground chilli flakes1 tsp sesame oil
- For the dipping sauce
- soy sauce, lime juice & chilli
- For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water until the mixture comes together as a dough. Roll the dough into a ball, cover with cling film and set aside to rest for one hour.
- Meanwhile, for the filling, mix all of the filling ingredients together in a large mixing bowl until well combined. 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.
- Roll out the dough 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 with a fork to seal. 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.
- To cook the dumplings, heat the vegetable oil in a large frying pan 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, then turn over to fry the other side. Take care as they will burn quickly.
- Serve hot with dipping sauce.