The perfect winter warmer!
This recipe is ideal for the current season, as the weather cools down and comforting dishes like soups and dumplings take center stage on the menu. A beloved choice amongst friends and cooking enthusiasts alike, it fosters togetherness . Crafting gyoza can be an enjoyable activity for the entire family. Don't hesitate to experiment with different fillings to suit your taste buds. For a lighter option, consider using minced chicken instead of pork, or swap crab meat for succulent prawns. Gyoza wrappers are readily available at oriental markets.
Ensure all ingredients are prepped and ready before you begin assembling the gyoza. This will streamline the process and make it more enjoyable for everyone involved. While pan-frying is the traditional method for cooking gyoza, gyozas can also be steamed or boiled for a healthier alternative. It is best to experiment with different cooking method to discover your preferred texture and flavour.
If you have leftover gyoza, they can be stored in an airtight container in the refrigerator for a few days. Alternatively, you can freeze them for longer-term storage. Simply arrange them in a single layer on a baking sheet and freeze until solid before transferring them to a freezer bag.
By following these tips, you'll be well-equipped to create delicious Pork and Crab Gyoza that are sure to impress your family and friends. And remember, the most important ingredient is love and passion for cooking!
Ingredients
For the Pork and Crab Filling
• 500 g minced pork
• 1 dressed crab, white and dark meat
• 5 garlic gloves, grated or minced
• 1 thumb-sized ginger, grated or minced
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp chilli flakes
• 1 spring onion, sliced
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 1/4 tsp sugar
• 1packet of round ready made gyoza wrapper, defrosted if frozen
For the Gyoza sauce
• 4 tbsp rice Vinegar
• 4 tbsp soy sauce
• 2 garlic cloves, finely chopped
• 1 tsp ginger, grated
• 1 spring onion, finely sliced
• 1tsp sesame oil
• 1tsp chilli oil
For the pork and crab filling, mix all of the pork and crab filling ingredients together in a large mixing bowl until well combined. To get the right texture for the filling, pick up the mixture with one hand and throw it back in the bowl. Slap it back and forth, work it until the mixture looks almost wobbly. Chill in the fridge until needed. To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one tablespoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect. Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour or a plate lined with parchment paper. To steam the gyoza, place a wok filled about halfway with water over high heat and bring to a boil. Once boiling, lower the heat to simmer. Spray a bamboo steamer basket with non-stick cooking spray and fill each layer with the dumplings. Make sure that they are not touching and that the steam can circulate around each dumpling. Put the lid on the steamer basket and steam for 15-20 minutes. Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside. Serve the gyoza immediately with dipping sauce. Bon appétit.
