Ingredients

  • Serves 4 people
  • hot water gyoza skins:

    1 cup plain flour

  • ½ cup boiling water

     

  • gyoza filling:

    300 g pork mince

  • 200 g chinese cabbage

  • 4 spring onions (finely chopped)

  • 5 shiso leaves (veins removed & shredded)

  • 1 tsp grated ginger

  • 1 tbsp soy sauce

  • 1 tbsp sake 

  • 1 tbsp mirin

  • 1 tsp vegetable oil

  • 1 tsp potato flour (or corn flour)

  • ½ cup water

  • 1 tsp sesame oil

     

  • to serveL

    1 bunch chives (finely chopped)

  • a handful of bonito flakes

  • ¼ cup otafuku sauce

  • japanese mayonnaise

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Recipe Courtesy of
Asian Food Network

Okonomiyaki Style Pork And Shiso Gyoza

Originally adapted from Chinese jiaozi dumplings, gyoza have become one of Japan’s favourite foods.The main difference between the Japanese version and its Chinese predecessorsis that where the Chinese favour a springy filling, the emphasis of the Japanese dish is on a fine, crispy skin. While usually served with a dipping sauce of soy sauce, chili oil and rice vinegar, this version throws tradition out the window by dressing the dumplings in the style of the Osakan favourite, okonomiyaki(pancakes).
  • Easy
  • 60 min
  • 15 min
  • 15 min
  • 4 steps
  • 18 Ingredients
  • Easy
  • 4 steps
  • 18 Ingredients
  • 60 min
  • 15 min
  • 15 min

Instructions

  1. Make gyoza skin dough

    • For the gyoza skins, add the boiling waterto the plain flour and mix well. 
    • Knead for about 5 minutes, dusting frequently with more flour until the dough is smooth and firm. Cover with cling film and rest for 30 minutes.
    Make gyoza skin dough


  2. Prepare gyoza filling

    • For the gyoza filling, finely shred the cabbage and mix with about 1 tsp of fine salt. 
    • Transfer to a strainer and allow to strain for 15 minutes. Squeeze out any excess moisture and mix together the cabbage with the remaining ingredients. Rest in the fridge for 30 minutes.


  3. Roll out gyoza dough

    • On a floured board, roll the dough into a long sausage about 1cm in diameter. 
    • Cut into 1cm rounds, press down with the palm of your hand and with a small rolling pin rollthe doughinto thin, round skins about 10cm in diameter. If you prefer a larger gyoza, you can roll the “sausage” a little thicker, to produce larger skins. 
    • Cover the skins with cling wrap until ready to fill.


  4. Fry gyoza

    • Heat a little oil in a lidded frypan over medium heat and place the gyoza in a line along the pan. Fry for about 1 minute until lightly browned on the bottom, then pour in water to around 1cm up the side of the gyoza. 
    • Bring the water to the boil and cover the pan with the lid. Steam for 10 minutes then uncover the pan until water is fully evaporated. 
    • Mix the potato flour or cornflour with about 2 tbsp of water and pour over the gyoza. Sprinkle over the sesame oil. Remove the gyoza in one piece and invert onto a plate.


Plate and Serve!

Smother the gyoza in Otafuku sauce and scatter with bonito flakes. Drizzle over the mayonnaise and scatter with chives.

Plate and Serve!

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Ingredients
  • Serves 4 people
  • hot water gyoza skins:

    1 cup plain flour

  • ½ cup boiling water

     

  • gyoza filling:

    300 g pork mince

  • 200 g chinese cabbage

  • 4 spring onions (finely chopped)

  • 5 shiso leaves (veins removed & shredded)

  • 1 tsp grated ginger

  • 1 tbsp soy sauce

  • 1 tbsp sake 

  • 1 tbsp mirin

  • 1 tsp vegetable oil

  • 1 tsp potato flour (or corn flour)

  • ½ cup water

  • 1 tsp sesame oil

     

  • to serveL

    1 bunch chives (finely chopped)

  • a handful of bonito flakes

  • ¼ cup otafuku sauce

  • japanese mayonnaise

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