Hi, my name is Dawn! I was born and raised in Hong Kong and moved to the UK when I was 16. With my parents being thousands of miles away, nice home-cooked Chinese food became very rarely available to me. This is what prompted me to get into cooking. I first learnt how to cook properly when I was at uni, through watching lots of YouTube videos and reading online recipes. During the first lockdown I decided to open an Instagram account @dawnscookingdiary to share my love for Chinese food and occasionally share some recipes. Feel free to go check it out for some food inspirations and here’s my recipe and step by step video if you’d like to make your own gyoza.
- 2 Tbsps Groundnut oil/Vegetable oil
- 20-30 Gyoza wrappers (Available in Asian supermarkets, recipe below if you want to make them yourselves!)
- 1 Tbsp sesame seeds
- ¼ Cup of Corn flour
- 4 Tbsps Water
- 250g Pork Mince (The higher the fat content the better)
- 150g Napa Cabbage/Chinese Leaves, or Leeks), finely chopped
- 4 Cloves of Garlic, finely grated
- 4cm Piece of Ginger, finely grated
- 2 spring onions, finely chopped
- ½ Tsp Gound White Pepper
- 1 Tbsp Rice Wine, or dry sherry
- 2 Tbsps Light Soy Sauce
- 1 Tsp Sesame oil
How to Make Gyoza:
- In a large mixing bowl, mix the pork mince, ginger, garlic, spring onions, ground white pepper, soy sauce, rice wine and sesame oil together. Mix well to combine.
- There are many ways to wrap a dumpling, here I will show you an easy way and a pleated way.
- Beginners’ way:
- Lay a wrapper flat in your palm, put a teaspoon of filling in the centre of the wrapper.
- Brush the edges of the wrapper with some water.
- Fold it in half and pinch at the top until it is sealed.
- If you feel like challenging yourselves, try the pleated way:
- Fill the wrapper with the filling and brush the edges with water.
- Fold it in half and pinch at the top in the middle.
- Take the wrapper facing towards you and fold it inwards towards the centre. Repeat until you reach the end of one side and pinch the corner.
- Then repeat the same process on the other side in the opposite direction.
- To pan fry:
- Heat up a wok/pan with groundnut oil. Place the dumplings in the wok and pan fry for 2mins or until the base is golden brown.
- Pour 1cm of boiled water into the wok and immediately cover it with a lid. Simmer for 5-6mins and serve.
- To steam:
- Fill half of the wok with water and bring it to boil.
- Place a steamer on top of the wok and place the dumplings inside the steamer, cover it with a lid.
- Steam for 8mins and serve.
- Garnish the dumplings by sprinkling some white sesame seeds and chopped spring onions.
- You can also freeze the dumplings and cook them from frozen next time. Just sprinkle them with extra flour to stop them from sticking to each other.
How to Make Gyoza Dumpling Wraps Recipe:
For making around 30 wrappers.
- 250g Plain Flour, plus some for dusting
- 130ml water
- In a large mixing bowl, add water to the flour gradually. Gently mix them together until they’re well combined and there’s no flour on the side of the bowl.
- Knead the dough with your hand until smooth.
- Cover and rest the dough for 30-60 minutes.
- Divide the dough into 4 equal parts.
- Roll out each part with a rolling pin to about 1mm thin, use a round cookie cutter (roughly 10cm in diameter) and cut out the dough. Dust each wrapper with flour to stop them from sticking to each other.
- Repeat the process until all of the dough is used up.
- Use the fresh wrappers immediately. If you wish to freeze them for later, sprinkle extra flour inbetween each wrapper. Pile them up then place into an air-tight bag.