This week we're teaching you how to make a delicious but spicy variation of gyoza. These little dumplings are filled with chili and chicken!
Starting with the basics; your standard gyoza comprises of a filling of meat, fish or veggies, a soy based marinade and a soft, steamed wonton wrapper. Gyoza are most often served steamed with a crispy fried base, but you can also deep fry them or grill them for an even more decadent treat!
The recipe below is based on a pork gyoza, but you can use the same basic recipe with prawns or diced carrot, cabbage, shiitake mushrooms and/or tofu. Just remember to adjust the cooking times to serve your dumplings just as they are steaming hot and juicy in the middle!
Gyoza are also best served with a dip. The dip in this recipe is based on ponzu sauce - you've probably tried it at many Japanese restaurants without even realising! It's simply a savory mix of soy sauce, lemon and rice wine vinegar that really compliments the richness of the gyoza filling.
Gyoza might seem challenging, but we think anyone can master this recipe and soon you'll be whipping it up for a quick teatime treat any day!
And of course, you can make the dough from scratch if you want to, but today, we won't. Wonton wrappers are just as good as homemade dough and make this recipe really simple for everyday cooking.
For the Filling
For the Dipping Sauce
It couldn't possibly be easier. You see that list of filling ingredients above? Stick them all in a bowl and mix. When thoroughly combined, voila! You have made your filling.
It's the same with the dipping sauce - chuck all the ingredients in a small dipping bowl. Whisk with chopsticks. It's so easy!
Now the hard part - constructing the gyoza. Lightly flour a surface and work with just one gyoza wrapper at a time. Use a pastry brush to paint water around every edge of your wrapper, then place a tablespoon full of filling in the middle of the wrapper.
Fold the wrapper over in half over the filling, pinch to secure the two sides together. Then, make two pleats on either side of the middle to completely secure the dumpling filling. There should be no holes, and you will need to fold well and squish together tightly to ensure your dumplings don't open when they are steamed.
When you've made a bunch, place the gyoza in your steamer over a wok of simmering water. Leave to cook until the wonton wrapper becomes translucent. When done, heat a little oil in a flat bottom frying pan. Fry the bottom of each dumpling until golden brown and crisp.
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