GYOZA are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyozas originated in China. They can be boiled, steamed, pan fried, or deep fried and are traditionally served with a black vinegar, soy, or sesame oil. Of course they can also be served in a soup or just by themselves.
Dumplings are extremely popular, especially in Japan and Korea, and more and more they are becoming a comfort food for many families in the Western world. I personally love making them with my daughter, and this week I’d like to show you the easiest way to make the most delicious dumplings at home for a great lunch or dinner.
I pay my respects to traditional methods of cooking and ingredients from other cultures. This is my version of this delicious dish, understanding the ingredients we can get in the Central West (and acknowledging they are far from being traditional).
Regular pork mince is quite accessible in supermarkets, but if you can grind your own meat or ask your local butcher to do it for you, the quality of protein will increase dramatically.
First things first: don’t be scared of making the dough. Allow me to introduce you to a product called Gow Gee pastry. It’s extremely easy to use and the result is 10 times better than the frozen products you buy in supermarkets.
My personal tip: always lay the pastry wrappers on top of a sheet of cling wrap or baking paper, and be quick adding your filling. Use water to seal them with your fingers and store carefully so they don’t touch each other.
In terms of filling, today I’m going to talk about pork mince. But it can be easily substituted with any other protein. For example, what about making your own prawn mince if you are a pescatarian?
By the way, this is one of those weeks where I’m going to share what I do at home, but please adjust it to your liking. Do you like garlic? Add more. Ginger? Don’t be shy. Chilli? Go for it. Remember to be creative, and use the herbs from your veggie garden.
I love this recipe because you can use two packets of Gow Gee pastry at once (30 dumplings in each) and divide and freeze them for future lunches or dinners in the week. They will save you heaps of time during dinner rush moments and you will be able to feed your family well. A win-win situation in my opinion!
Ingredients (for 30 dumplings):
2 packs of Gow Gee pastry (can make a total of 60)
500 g pork mince
4 cloves garlic, chopped finely
1 piece of ginger, chopped finely
1 egg, whole
1 splash soy sauce
Herbs: coriander, or parsley, etc.
Optional: cooked cabbage
Method:
1. In a bowl add mince, chopped garlic, ginger, egg, soy sauce and chopped herbs and mix well.
2. Place the Gow Gee pastry on cling wrap and add a bit of your meat mix in the centre.
3. Using one finger, dip it in water and go around the wrapper. Put the pastry on your hand and close one side with the other. Making sure it’s completely closed.
4. If you want to make them look fancy there are many ways and techniques. Check YouTube to see all the different variations.
5. Place on a tray so they avoid touching each other and put them in the fridge until you are about to cook them. Or freeze for future use.
How to cook them:
1. Prepare a large pot with water. Bring to the boil.
2. When the water is boiling, add the dumplings and stir the water in a circular motion with a wooden spoon (that will prevent the dumplings from getting struck together)
3. After 5 to 10 minutes, you’ll see how they start floating.
4. Remove them with a perforated kitchen spoon and put them straight on a plate.
5. Add a bit of soy, mix well and serve straight away.
I’m choosing this method of cooking because it’s the easiest and healthiest. But obviously it is not the only one. Serve them with a side of garlic white rice or some stir fry veggies to delight your family!
