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Gyoza – Japanese Dumplings
Where better than to have your first Gyoza than in a Japanese ski resort. Myself and Paul had to travel to Japan to visit one of our key suppliers for my other job, aeronatical engineering. We squeezed in 4 days in the mountains, 2 with our supplier, who is quite a character.
On our first night and before we’d met our hosts, Paul and I went to an amazing restaurant famed for their Gyoza and we weren’t disappointed. They were epic.
Cooking surfaces
BBQ Temperature
Ingredients
To cook
- 52 gyoza wrappers (1 pack) – you should be able to get these from an Asian supermarket. If you can’t get them you can use Chinese Dumpling Wrappers, they’re just slightly thicker.
- 3tbsp groundnut oil
- 1/4 cup water
- 1 tsp sesame oil
Filling
- 340g pork mince, I like 20% fat as it will have flavour
- 140g of hispi or sweetheart cabbage, chopped finely
- 2 spring onions, chopped finely
- 2 shiitake mushrooms, I rehydrate the dried ones
- 1 clove garlic, crushed
- 1 inch ginger, finely chopped
- 1tsp sake
- 1 tsp sesame oil
- 1 tsp sweet soy sauce (we like the sweet stuff)
- 1/4 tsp Maldon Salt
- 1/4 tsp crushed black pepper
Dipping Sauce – per person
- 1 tbsp rice vinegar
- 1tbsp sweet soy sauce
- 4 or 5 drops of La-Yu Chilli Oil
Equipment
- I use the Big Green Egg small skillet and the dual cast iron plancha as a lid. They’re designed to work with each other as a small dutch oven.
Method
- In a bowl, mix all of the filling ingredients.
- Using your hands, mix it all together thoroughly. It should pull together like sausagemeat.
- Open your wrappers.
- Using a teaspoon spoon a portion into the centre of one of the wrappers.
- Using your other hand, dab water around the outside of the wrapper.
- Now fold the wrapper in half around the filling and pinch together in the middle.
- Now crimp one side of the wrapper three times on each side of the centre – six in total. This will cause it to form a cresent shape.
- Now repeat this for each of the gyoza.
Cooking the Gyoza
- Preheat your Egg to 200°C with just the stainless steel grid for a direct cook.
- Using a frying pan or the Big Green Egg cast iron skillet, put the groundnut oil into the bottom of the pan.
- Arrange the gyoza into the pan, leaving a small amount of spare space, they will expand a little when you cook them.
- Place the pan onto the Egg and cook for about 5 or 6 minutes until the bottoms of the Gyoza start to brown.
- Now add the water and put a lid onto the pan, I use the dual cast iron plancha griddle from Big Green Egg.
- Cook for about 3 or 4 minutes to steam the dumplings.
- Take the lid off the pan and drizzle 1 tsp of sesame oil over the gyoza and cook for a further 5 minutes to crisp the bottoms.
- Once cooked you can loosen them in the pan and then turn them out onto a plate.
- Mix the three dipping sauce ingredients together for each person in a small dipping bowl.
- Dive in.
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