Gyoza Dumplings pork and ginger filling

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Serving: 2

Preparation time: 20 minute

Execution time: 20 minute

Classic Japanese pork and cabbage dumplings with a juicy, moist filling. It is fun to make at home.

Gyoza Dumplings pork and ginger filling

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.

  • 2
    MAKING 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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