I love dumplings. And really, who doesn’t? Gyoza are one of my favourites, gently pan-fried on the bottom, steamed on top, with a fantastic dipping sauce. They’re actually really easy to make, my method was taught to me by a Japanese friend. Basically the gyoza are fried, water is added to the frypan and the lid popped on, then when the gyoza are steamed the lid is taken off, you just keep cooking until the gyoza are dry and you can slide them out. Traditionally they would have a minced pork & spring onion filling. You can also do a vegetarian version using wombok (cabbage) and spring onion. But I choose mushrooms!
You will need: A good quality non-stick frypan with a lid.
You can’t make gyoza using this method unless your frypan is non-stick! It doesn’t matter what size your frypan is, mine is about 25cm across and I can make around 15 gyoza at a time.
3 medium-sized mushrooms (regular white ones are great!)
1 spring onion
1 teaspoon soy sauce
1 heaped teaspoon cornflour
fresh grated ginger to taste (around 1/4 teaspoon)
15 gyoza wrappers (round wheat wrappers from Asian grocery)
1 tsp rice bran oil for frying (or your fave frying oil)
1 cup of warm water (with an optional teaspoon cornflour stirred in) *
Dipping Sauce Ingredients:
3 teaspoons light soy sauce
2 teaspoons rice vinegar
1/2 spring onion, finely sliced
1/2 teaspoon chilli paste
3-5 drops sesame oil
1. Combine all your ingredients in a bowl. Finely chop the mushrooms and spring onions, and finely grate the ginger. Add the cornflour and soy sauce and mix well. Grab your frypan and rub the 1 teaspoon of oil over the surface.
2. Start filling the gyoza! Dip your finger in a bowl of warm (not boiling) water, then rub it around the edge of half the wrapper. (The warm water will make the flour on the wrapper gummy so you can crimp the gyoza closed.) Pop about a teaspoon full of filling in the middle, then crimp the wet half closed (if you’ve never made dumplings before this tutorial may help! I only fold mine once as I’m lazy.)
3. Lay your finished gyoza evenly in your oiled frypan. The gyoza shouldn’t be too cramped, if they’re so cramped that you can’t see little patches of frypan around the place they’ll take too long to cook.
4. Pop the frypan on a high heat on your stovetop for around 1 minute until the gyoza start lightly browning on the bottom (use a pair of wooden chopsticks to peek!)
5. Quickly pour the cup of water with optional added cornflour and pop the lid on. Switch the heat to medium-high. Cook for 4-6 mins until the gyoza wrappers have started to cook (they will be ever so slightly translucent and have started to puff up from the heat). If your water is cooking off too fast you can always add a little more. *
6. Take off the lid and cook, still on medium-high, until all the water has evaporated. You can take a peek again by lifting one with your chopsticks! You want them nicely browned and crisp on the bottom but not burned.
7. Serve. If you’ve added the optional cornflour the best way to serve is to pop a plate on top of your frypan and then carefully flip over.
Combine everything, and adjust to taste!
* The reason the cornflour is optional at stage 5 is: if you want your gyoza to form a ‘pizza’ with a crispy crunchy bottom (like the above photo!) add cornflour. If you want your gyoza to be easily separable, don’t add cornflour. The cornflour, when cooked, goes from runny to gloopy to crispy crunchy.