Give RecipeTin Eats’ easy-peasy Japanese pan-fried dumplings a go

Name: Give RecipeTin Eats’ easy-peasy Japanese pan-fried dumplings a go
Cook time: 1 h
Yield: 6 as part of a banquet
Cuisine: Japanese
Ingredients: 20-24 round gyoza wrappers (8cm wide); 1 tsp cornflour

Nagi Maehashi

October 5, 2023

Crisp-bottomed pork and prawn dumplings.Rob Palmer; Styling: Emma Knowles

Time:30 mins - 1 hourServes:6 as part of a banquet

Classic gyoza dumplings are made with pork, but in Australian izakayas, they come with all sorts of fillings. While I enjoy the creativity, I like pork in my filling. But adding a touch of prawn elevates the dish to new heights.

Ingredients

20-24 round gyoza wrappers (8cm wide)
1 tsp cornflour

2 tbsp vegetable oil

Filling

½ tsp salt
1¼ tsp sugar
½ tsp light soy sauce
2¼ tsp Chinese cooking wine
175g fatty pork mince
2 large dried shiitake mushrooms, soaked in boiling water until soft, finely chopped
75g prawns, peeled and deveined, chopped into 5mm pieces
1 tbsp white part of spring onions, finely minced
⅓ cup (20g) finely chopped garlic chives

Dipping sauce

soy sauce, rice wine vinegar, chilli oil

Method

Step 1
To make the filling, place the salt, sugar, soy sauce and cooking wine with the pork in a large mixing bowl. Mix vigorously with a spoon until combined. Add the mushrooms, prawns, spring onions and garlic chives. Mix until the extra ingredients are just dispersed.
Step 2
To make the dumplings, sprinkle a large baking tray with the cornflour. Place a wrapper in the palm of your left hand (for right-handed people). Dip your index finger in water and run it around the edge of half the wrapper (to seal). Place 1 heaped teaspoon of filling in the middle of the wrapper. Fold the wrapper in half over the filling and use your right hand, assisted by your left thumb, to create 5 pleats. Press to seal and place on the tray. Repeat with the remaining wrappers and filling.
Step 3
To cook, heat 1 tablespoon of oil in a large lidded non-stick frying pan over medium-high heat. Place 10-12 dumplings in the pan, arranging them in rows, overlapping slightly. Cook for 2 minutes until the underside is lightly golden. Pour ⅓ cup of water around the gyoza and place the lid on.
Step 4
Cook until the water completely evaporates and the wrapper is slightly translucent, about 3-4 minutes. Use a spatula to transfer the gyoza to a plate, presenting them golden side up (upside down, in other words), keeping the rows together as best you can. Cook the remaining gyoza.
Step 5
Serve with dipping sauce, using equal portions of soy sauce and vinegar with a generous splash of chilli oil, or your choice of the sauces.

Note: Gyoza can be assembled then kept covered in the fridge until ready to cook. If keeping beyond a day, it’s best to freeze them by arranging the dumplings in a single layer on a tray lined with baking paper, then storing them in an airtight container or press-seal bag. Thaw then cook following the recipe directions.