Ginger and pork potstickers (gyoza) recipe
"Potstickers, or gyoza, are probably the first of the stuffed pastas, dating all the way back to the Ming Dynasty. The potsticker is a traditional food of the Chinese New Year celebration, but this version is a little more Japanese than Chinese and Team Sawyer likes to eat them any time. If your family goes crazy for them, too, consider picking up a simple plastic gyoza mold. It makes things much faster."
If you don't fancy making the gyoza dough yourself, speed things up by buying 2 packages (around 336g) of pre-made wrappers. You will need a 5cm (2") ring mould if you are making your own.
Ingredients
- 355 ml water
- 1 tsp vegetable oil
- 500 g all-purpose flour
- 0.5 tsp salt
- 12.5 fl oz water
- 1 tsp vegetable oil
- 17.6 oz all-purpose flour
- 0.5 tsp salt
- 1.5 cups water
- 1 tsp vegetable oil
- 17.6 oz all-purpose flour
- 0.5 tsp salt
- 3 tbsp toasted sesame oil, divided
- 1 tbsp chopped ginger
- 4 cloves garlic, chopped
- 230 g lean ground pork
- 230 g shrimp, finely chopped
- 45 g chopped napa cabbage
- 2 tbsp chopped fermented bamboo
- 8 scallions, finely sliced
- 2 tbsp soy sauce
- 1 lime, zest only
- 3 tbsp toasted sesame oil, divided
- 1 tbsp chopped ginger
- 4 cloves garlic, chopped
- 8.1 oz lean ground pork
- 8.1 oz shrimp, finely chopped
- 1.6 oz chopped napa cabbage
- 2 tbsp chopped fermented bamboo
- 8 scallions, finely sliced
- 2 tbsp soy sauce
- 1 lime, zest only
- 3 tbsp toasted sesame oil, divided
- 1 tbsp chopped ginger
- 4 cloves garlic, chopped
- 8.1 oz lean ground pork
- 8.1 oz shrimp, finely chopped
- 1.6 oz chopped napa cabbage
- 2 tbsp chopped fermented bamboo
- 8 scallions, finely sliced
- 2 tbsp soy sauce
- 1 lime, zest only
- 1 lime, cut into wedges
- 1 lime, cut into wedges
- 1 lime, cut into wedges
- 235 ml water
- 8.3 fl oz water
- 1 cup water
- 1 tsp Asian chilli sauce
- 120 ml soy sauce
- 2 tsp toasted sesame oil
- 0.5 tsp sugar
- 15 ml rice wine vinegar
- 1 tbsp finely sliced scallion
- 1 tsp finely grated fresh ginger
- 1 tsp Asian chilli sauce
- 4.2 fl oz soy sauce
- 2 tsp toasted sesame oil
- 0.5 tsp sugar
- 0.5 fl oz rice wine vinegar
- 1 tbsp finely sliced scallion
- 1 tsp finely grated fresh ginger
- 1 tsp Asian chilli sauce
- 0.5 cup soy sauce
- 2 tsp toasted sesame oil
- 0.5 tsp sugar
- 0.1 cup rice wine vinegar
- 1 tbsp finely sliced scallion
- 1 tsp finely grated fresh ginger
Details
- Cuisine: Chinese
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Only follow steps 1-3 if you are making your own dough. Combine the water and oil in a saucepan and bring to a simmer over low heat.
- In a stand mixer with a dough hook attachment, combine the flour and salt. Slowly add the simmering water to the flour in 60ml increments while mixing at medium speed. Continue mixing for 10 minutes. You can also do this using a wooden spoon if you don't have a stand mixer.
- Remove the dough from the mixer, wrap in plastic wrap and cover with a damp kitchen towel. Allow the dough to rest at room temperature for at least 1 hour.
- In a food processor, combine 2 tablespoons (30 ml) sesame oil, ginger, and garlic and process until smooth. Add the pork and shrimp and pulse to purée the ingredients, scraping the sides of the bowl to ensure an even texture.
- Add the cabbage, bamboo, scallions, soy sauce, and lime zest and pulse just to combine. Don’t purée. Add salt and pepper to taste.
- Place the mixture in a plastic bag and use the rubber band or string to force all the ingredients into one corner of the bag, for easy piping.
- If you are working with packaged gyoza wrappers, skip to step 8. Otherwise, dust your work station with flour and divide the dough in half. Using a rolling pin, roll the dough to a ½-inch (1.3 cm) thickness. Using the ring mold, cut out 2-inch (5 cm) circles. Roll each circle until ¼-inch (6 mm) thick. Store the rounds on parchment paper. Repeat with the remaining dough.
- Brush the inside of each dough round or packaged gyoza wrapper with water lightly but completely. Add 1 tablespoon (15 g) filling in the center of each round. Gently fold the dough over the filling and crimp the dumpling edges to achieve a proper seal and the classic gyoza look. (Check out the picture!)
- Warm the remaining 1 tablespoon (15 ml) sesame oil in a nonstick pan over medium-low heat. Place the potstickers flat side down in the pan in concentric circles. The dumplings should be overlapping slightly at the corners.
- Now turn the heat up to medium-high and look for that golden brown colour, about 3 to 5 minutes. Carefully add the water and cover immediately. Steam for 7 minutes, covered, then remove the cover and allow all the remaining liquid to evaporate and the bottoms to crisp.
- To make the dipping sauce, simply combine all the listed ingredients in a bowl and serve at room temperature.
- For a beautiful presentation, remove the pan from the heat, invert a large plate over the pan and turn it all over like a pineapple upside-down cake. Serve with the lime wedges and dipping sauce.
Recipe taken from Noodle Kids: Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together by Jonathon Sawyer, published by Quarry Books.
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