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Crispy Pork Gyoza | Marion's Kitchen

Name: Crispy Pork Gyoza | Marion's Kitchen
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: Makes 24 dumplings
Ingredients: 24gowgee or gyoza wrappers; 4tbspvegetableoil; 2 tbsp cornflour; 1 tbsp plain flour; 3/4 cup water; Filling:; 2/3 cupfinely slicedgreen cabbage; 1 tsp salt; 250g(8.8 oz)pork mince; 2tbspsoysauce; 1 tsp sesame oil; 2 spring onions (scallions), trimmed, finely chopped; 1 tbspfinely grated fresh ginger; 1 garlic clove, finely grated; Dipping sauce:; 3 tbsp soy sauce; 1 tbsp Chinese black vinegar or white vinegar

Prep Time

15m

Cook Time

Total Time

1h 15m

This Crispy Pork Gyoza recipe from Marion's Kitchen features gyoza wrappers stuffed with a flavorful filling of pork, cabbage, green onions, ginger, and garlic. Pan-fried to perfection and served with a savory soy and vinegar dipping sauce, these gyoza make for a delicious snack or appetizer.

Recipe Options

Ingredients

Servings: Makes 24 dumplings

Scale:

Scale

0.25

0.5

24gowgee or gyoza wrappers

2/3 cupfinely slicedgreen cabbage

250g(8.8 oz)pork mince

2 spring onions (scallions), trimmed, finely chopped

1 tbspfinely grated fresh ginger

1 garlic clove, finely grated

1 tbsp Chinese black vinegar or white vinegar

For the filling, place the cabbage in a medium bowl. Stir in the salt. Set aside for 5 minutes to soften slightly. Add the pork mince, soy sauce, sesame oil, spring onion, ginger and garlic. Mix vigorously for 3-4 minutes or until the mixture is well combined and sticky.

Place 3 teaspoons of the filling into the centre of the gyoza wrapper. Moisten the edges of the wrapper with a little water and then bring the sides up over the filling and pleat and seal. Place on a tray lined with baking paper. Repeat to make 24 gyoza.

Heat a tablespoon of oil in a 20cm (base measurement) cast iron or non-stick frying pan over high heat. Arrange 6 dumplings in the pan in a radial pattern. Cook for 3 minutes or until the bases are starting to brown.

While the gyoza are browning, combine the cornflour, plain flour and water in a jug.

Pour a quarter of the flour mixture over the gyoza. Cover and reduce heat to low. Cook for 5 minutes or until the water has evaporated and the gyoza are cooked through. Run a spatula under the pancake to loosen. Cook, uncovered, for a further 1-2 minutes or until the pancake is crisp. Flip onto a plate.

Repeat with the remaining oil, gyoza and flour mixture in two more batches. For the dipping sauce, combine the soy sauce and vinegar. Serve the dumplings with the dipping sauce.

Crispy Pork Gyoza | Marion's Kitchen

Ingredients

Filling

Dipping Sauce

Steps

Nutrition Facts

Crispy Pork Gyoza | Marion's Kitchen

Ingredients

Filling

Dipping Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts