What else is there to say about gyoza beside, “Yum!?” Turning this delicious recipe into a staple at your dining table will certainly elevate your chef status to the next level. And the pickled cucumber salad? The perfect side! Give this delicious recipe a try and let us know how much you liked (loved) it.
Gyoza with Pickled Cucumbers presented by guest blogger Michelle Tchea
Makes at least 24 gyozas
Gyozas
Ground pork 150 g (51/3 oz)
Ginger 2.5-cm (1-in) knob, peeled and finely grated
Spring onions (scallions) 1 tsp, finely chopped
Cold water 2 Tbsp + more for sealing
Light soy sauce 1 tsp + more for dipping
Fresh prawns (shrimps) 150 g (51/3 oz), shelled
and diced
Cabbage a handful, finely shredded
Gyoza wrappers at least 24
Olive oil for pan-frying
1. Mix pork with ginger and spring onions. Add cold water and soy sauce, followed by prawns and cabbage. Mix well and refrigerate for about 15 minutes to let it steep in the marinade.
2. Spoon about 2 tsps filling into a gyoza wrapper. Ensure filling is compact before folding the wrapper over. Moisten the edges of the wrapper with some cold water. Seal one end of the gyoza first, then form pleats from the sealed end until filling is securely enclosed. Repeat until pork mix is used up. These dumplings can be kept frozen for about a month.
3. Heat oil a large non-stick pan. When hot, add dumplings. Add enough water so that the liquid is less than halfway up the gyozas. Cover and cook for 10–15 minutes. Once the water has evaporated, continue to cook until the base of of the gyozas turn a golden brown colour.
4. Serve with pickled cucumber and soy sauce.
Pickled Cucumbers
Cucumber 1
Salt to taste
Garlic 2 cloves, peeled and pounded
Red chilli 1, thinly sliced
Vinegar to taste
1. Wash cucumber and remove alternating strips of peel.
2. Thinly slice cucumber. Sprinkle salt all over and leave in a colander to marinate for about 30 minutes.
3. Rinse off residual salt under cold running water and drain well.
4. Mix cucumber slices with garlic and chilli. Top with vinegar.
5. Let it sit for at least 6 hours, preferably overnight, before serving.
Recipe by Michelle Tchea‘s My Little Soho Kitchen
