Crispy Pan Fried Japanese Gyoza Dumplings (餃子)

Step 1

First, dice up 70g of spring onion as small as you can.

Step 2

Cut the chives into 5mm slices and put them in a separate bowl. You can use a knife or scissors, whichever you prefer.

Step 3

Add the pork mince, 1 and 1/2 tsp ginger paste, 1 and 1/2 tsp garlic paste, 1/2 tsp salt, 1/2 tsp sugar, 2 tsp soy sauce, 1 tsp oyster sauce, a pinch of black pepper and the spring onions into a large bowl.

Step 4

Using your hands (or you can wear disposable plastic gloves) knead the flavours into the mince. The mince will become almost like a paste.

Step 5

Next, add the warm water one third at a time (so about 15-20ml) and keep kneading until all the water is in.

Step 6

Finally add 1 tbsp of lard (or sesame oil) and the chives you chopped earlier.

Step 7

Knead one last time to make sure all the ingredients are evenly spread throughout the mince.

Step 8

Prepare a small bowl of water.

Step 9

Take your gyoza wrapper in the palm of your hand and use a knife to spread a thin layer of the filling onto the middle of the wrapper, leaving a finger width gap all the way around the edge. Be careful not to overfill the gyoza otherwise you won't be able to seal it!

Step 10

Using your empty hand, dip a finger in the water and wet down one half of the edge, this acts like a glue to bond the edges when pressed together.

Step 11

Carefully fold the gyoza but don't let the edges touch yet. Pinch the corner of the semi circle shape, and then using your thumbs, fold a small pleat and press it down.

Step 12

Continue pleating and pressing each fold all the way along the semi circle shape until the gyoza is completely sealed.

Step 13

Put your completed gyoza onto a flour dusted plate and repeat. It might take a few tries but you'll soon get the hang of it!

Step 14

First, mix 50ml of warm water and 1 tsp flour to make a slurry.

Step 15

Heat your non-stick pan on medium and add 2 tbsp of vegetable oil.

Step 16

Carefully place your gyoza into the pan one by one with the flat side facing down and touching the base. Fry until it starts to turn brown.

Step 17

Pour your flour/water slurry into the pan, making sure everything is covered. Put the lid on and allow the slurry to completely evaporate, creating a crispy layer around the gyoza.

Step 18

While the slurry is evaporating make your sauce. Mix 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tsp chilli oil and 1/4 tsp ground black pepper in a shallow bowl.

Step 19

Once all of the slurry is evaporated, take off the lid and drizzle with 1 tbsp of sesame oil.

Step 20

Flip them all onto a plate together and serve with the dipping sauce!