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Lacy chicken or pork and black lentil gyoza
Serves 6 Starters and mains
Ingredients
For the gyoza filling
- 225g minced chicken or pork
- 4 water chestnuts, minced
- 3 shiitake mushroom caps, minced
- 3 savoy cabbage leaves, finely shredded
- 2 green onions, finely sliced
- 1 garlic clove, minced
- 1tbsp minced fresh ginger
- 1⁄4 cup black lentils, cooked
- 1⁄2tsp salt
- 1 egg
- sesame oil, to taste
- soy sauce, to taste
- gochujang or other chilli sauce, to taste
For the dumplings
- 1 pack gyoza wrappers
- 1tbsp rapeseed oil (optional)
- 2tsp cornflour
For the dipping sauce
- 1⁄4 cup rice vinegar
- 1⁄4 cup soy sauce
- 2tbsp gochujang or more, to taste
Method
Mix all the ingredients for
the gyoza filling together
thoroughly. Cook a small
amount in a pan over a medium
heat (ensuring the meat
is cooked through before
tasting) to assess the seasoning
and adjust as needed. Put the
uncooked filling in the fridge
until ready to use.
Mix all the ingredients for the dipping sauce in a small bowl.
Line a baking tray with baking
paper and have a small bowl of
warm water beside you. Place a
gyoza wrapper in your non-
dominant hand and put a scant
tbsp of filling in the centre of
the wrapper. Dip your finger in
the water and circle it around
the edge of the wrapper. Fold
the gyoza in half and, working
with the edge of the wrapper
that is on top, seal one end and
then begin making 0.5cm pleats
all the way to the opposite end,
pinching to seal.
Put the finished gyoza on the
prepared tray and repeat until
you have used all the filling.
To make the lacy top (this step makes the gyoza very pretty but it’s optional), heat 1tbsp rapeseed oil in a frying pan over a medium heat and place the gyoza, flat side down, in a single layer. Mix the cornflour, 3⁄4 cup water and a pinch of salt together, then pour this mixture quickly into the pan. If not making the lacy top, follow the same process but add only water to the pan. Cover with a lid and steam for 5 minutes. Remove the lid and allow all the water to evaporate and the lace crisp to turn golden in colour. The gyoza should be golden brown on the bottom. Serve hot with the dipping sauce.
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