Gyoza are Japanese-style dumplings that are great for snacking on. This version is tastily filled with ginger-flavored pork, chives and other Asian accents.
Ingredients
The Dipping Sauce
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) rice vinegar
- 1 tsp (5 ml) chopped fresh ginger
- 2 tsp (10 ml) sugar, or to taste
- 1 Tbsp (15 ml) snipped fresh chives
- ¼ tsp (1 ml) Asian-style hot chili sauce
The Gyoza
- ¾ lb (375 g) ground pork
- 3 Tbsp (45 ml) snipped fresh chives
- 2 tsp (10 ml) chopped fresh ginger
- 1 Tbsp (15 ml) soy sauce
- ¼ tsp (1 ml) freshly ground black pepper
- 2 tsp (10 ml) sugar
- 2 tsp (10 ml) sesame oil
- 2 tsp (10 ml) cornstarch
- 30 round Asian-style dumpling wrappers
- 2 Tbsp (30 ml) vegetable oil
How to Make It
-
The Dipping Sauce
- Combine the sauce ingredients in a small bowl. Cover and refrigerate until the gyoza are ready. The Gyoza
- Combine the pork, chives, ginger, soy sauce, pepper, sugar, sesame oil and cornstarch in a medium bowl. Line a large baking sheet with parchment paper. Place a few dumpling wrappers on a flat work surface. Brush the edges lightly with cold water. Place 2 tsp (10 ml) of the filling in the center of each wrapper. Fold the dumpling wrapper over the filling to make a half moon and crimp the edges together to seal. Set the gyoza on the baking sheet, ensuring that they do not touch or they will stick together. Repeat with the remaining filling and wrappers.
- Preheat the oven to 200°F (95°C). Heat 1 Tbsp (15 ml) of the vegetable oil in a large nonstick skillet set over medium-high heat. When hot, add in half the gyoza. Lightly brown each side for 1 to 2 minutes. Pour in a quarter-cup (60 ml) of cold water; cover and cook until the pork filling the gyoza becomes firm and the water has almost entirely evaporated.
- Arrange on a heatproof platter and keep warm in the oven. Cook the next batch as you did the first. When all are cooked, serve the gyoza with the bowl of sauce alongside for dipping.
