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Gyoza Dumplings pork and ginger filling
- Servings
2 - Prep
20 m - Cook
20 m
Recipe By: Chef Ha Nguyen
Classic Japanese pork and cabbage dumplings with a juicy, moist filling. It is fun to make at home.
Ingredients
- . . Dough (1 cup flour, 100ml warm water, salt optional)
- . . Mixture (100g pork mince, 1/2 cup chopped cabbage, 1cm ginger and juice, 1 spring onion chopped, water chestnut and mushroom optional)
- . . Mixture seasoning (1tasp soy, 1/2 rice wine, 12 canola oil, sesame and sugar optional)
Directions
-
1
MAKING THE DOUGH
- Place a cup of flour in a salad bowl and make a well in the middle.
- Pour 100 ml of room temperature or warm water then slowly incorporating all the water and flour together.
- Kneed well for 2-3 minutes
- Rest in the fridge or on the bench for 10min (class room) or 30 min (home)
- Now you can make the mixture with the recipe below
- Roll the pastry into a thumb size sausage and cut them into 1 dollar coin.
- Use a rolling pin to roll them out.
-
2MAKING THE MIXTURE AND DUMPLINGS
- Combine mince, ginger, garlic, soy sauce, rice wine, chives and wongbok or cabbage in a bowl. Mix well so the meat will be tendered later on.
- Use the dough to make a small ball of 1dollar coin. Use the rolling pin to flatten them into 10cm diameter.
- Spoon 2 teaspoons mince mixture on 1 half of each wrapper. Fold wrappers over to enclose filling.Pleat edges together to seal.
- Keep doing them until you have done with the meats of dough.
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Printed From otaokitchen.com.au 05/30/2026