Pork Gyoza with soy dip and sriracha mayo
DESCRIPTION
Gyoza, or Japanese dumplings, take some time to make but are truly delicious! Also really great if you’re having a dinner and want to involve the guest; arrange a little dumpling workshop before eating!
The technique is a bit tricky at first, but once you get the hang of it it will be easy. Make sure that the gyoza papers don’t dry out (then they will crack) and use some water to seal them and you should be fine. Watch Youtube to learn how to fold them!
INGREDIENTS (4-5 Portions, or 50 gyozas)
Gyoza filling
500 g of minced pork
1/4 head of white cabbage, drained from liquid (see below)
2 tablespoons grated ginger
1 tablespoon grated garlic
1 tablespoon sugar
0.5-1 dl finely chopped spring onions
1 tablespoon soy sauce
1 teaspoon fish sauce
A splash of sesame oil
2 tablespoons finely chopped coriander
Half a red chili, finely chopped
Soy dip
1 dl soy
1 dl rice vinegar
1 tbsp of sesame seeds (for topping)
Sriracha mayo
1 dl mayonnaise, preferably Hellmans due to its neutral flavor
0.5-1 tbsp sriracha
Other
One pack of Gyoza papers (usually 50 pieces)
Coriander, for serving
Sesame seeds, for serving
Neutral cooking oil, for frying
Water, for steaming
INSTRUCTIONS
Start with the cabbage: cut the cabbage in fine strips. Put in a strainer and sprinkle it with salt. Let sit for 15 minutes. Take a clean kitchen towel and put the cabbage in it. Wrap it up and twist it, making sure to drain as much moisture as possible. Discard the liquid.
Combine the cabbage with all other ingredients for the filling. Stir until everything is evenly incorporated.
Soy dip: mix together rice vinegar and soy sauce.
Sriracha mayo: mix together mayonnaise with Sriracha.
Fill the gyoza papers with the filling (youtube the technique).
Add a fairly generous amount of oil to a frying pan on medium to high heat. Fry the gyozas one side down in the oil until crisp (lift them up to check). When satisfied, pour in 50 ml of water and quickly put on the lid, then steam for 4 minutes.
Serve the dumplings with thinly sliced cabbage, sesame seeds, fresh coriander, the dipping sauce and the Sriracha mayo!
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