You can freeze the gyoza for up to two months. Spread them on a tray to freeze then pack into boxes once firm. Cook them from frozen.
Gyoza wrappers make fantastic ravioli too: mix ricotta with lots of fresh herbs and seasoning, and dollop a teaspoonful in the middle of a wrapper. Moisten the edges and put another wrapper on top, sealing the edges. Make five to eight per person and cook in boiling salted water for three minutes. Scoop out and toss in melted garlic butter and a few spinach leaves to wilt, then serve with grated parmesan.
Prep time: 30 minutes | Cooking time: 10 minutes
25-30, enough for two for dinner with leftovers for lunch
- 2 heads of pak choi
- 70g shiitake mushrooms, roughly chopped
- 2 spring onions, green part roughly chopped, white part finely sliced
- 250g pork mince
- 2 garlic cloves, crushed
- 2 tbsp grated fresh ginger
- ¼ tsp salt
- 30 gyoza sheets/wrappers, defrosted (about 3cm from a pack)
- 2 tbsp cornflour or plain flour
- 3 tsp vegetable oil
- 1 tsp sesame oil
- 2 tsp sesame seeds
For the dipping sauce
- 2 tbsp soy sauce (Japanese soy sauce is best)
- 2 tbsp rice vinegar
- 1 small garlic clove, peeled and thinly sliced
- 1 tsp grated fresh ginger
- Roughly chop the outer two or three leaves (about 50g) of the pak choi and place with the mushrooms and green parts of the spring onions in a food processor. Pulse until finely minced. Mix with the pork, garlic, ginger and salt.
- Mix together the dipping sauce ingredients.
- Lay two wrappers on a board (keep the rest in a plastic bag). Have a bowl of water to one side, and a baking tray dusted with the cornflour or plain flour. Dip your fingers in the water and dampen the edges of the wrappers. Put a heaped teaspoonful of filling in the middle of each one.
- Fold each wrapper together like a taco, and pleat and press the two sides together: there are some excellent videos on YouTube showing you how to do this authentically, but what is important is that there is a flat bottom, with the edges on top tightly sealed, like a pasty. Lay the finished gyoza on the flour dusted tray and cover with a plastic bag. Repeat with the rest of the filling and wrappers. Keep one third of the uncooked gyoza in the fridge for lunch tomorrow.
- To cook, heat one teaspoon of vegetable oil in a non-stick or well-seasoned frying pan. Coat the pan evenly, then put the gyoza in, flat bottom down, and cook for three minutes or until the base is golden. Shake the pan to check they haven’t stuck. Pour in 60ml of boiling water and cover with a lid (no lid? Lay a baking sheet over the top).
- Boil for another three minutes (six minutes if they are frozen), then lift the lid and boil off any remaining water. Sprinkle with sesame oil.
- While the gyoza are cooking, add the white part of the spring onions to a pan with two teaspoons of vegetable oil and the sesame seeds. Cook until the seeds start to turn golden. Halve the pak choi lengthways and lay cut side down in the pan. Add two tablespoons of water, cover, and cook, shaking the pan occasionally, for three minutes. Turn out of the pan and sprinkle with soy sauce. Serve two halves per person, with the gyoza.
Use the leftovers: gyoza soup for two
- Heat a 500ml tub of chicken stock, add a sliced clove of garlic and three slices of fresh ginger. Season with one tablespoon of soy sauce plus a pinch of Chinese five spice. Add a generous handful of vegetables – sliced carrots, Tenderstem broccoli, or frozen green beans – and the reserved dumplings.
- Simmer for three to four minutes until cooked through (seven minutes if they were frozen), scatter with sliced spring onions and a few drops of toasted sesame oil, and serve.