Kwanghi cooks

Pork & Cabbage Gyoza Dumplings

Pork & Cabbage Gyoza Dumplings
Preparation time:
45 minutes 
Cooking time:
10 minutes
24-30 gyozas

Packed full of flavour, Kwanghi’s pork and cabbage gyozas are the perfect addition to your next ‘Fakeaway’ feast. Ready in little as 1 hour, these little morsels can be effortlessly rustled up in our ultra-compact MultiPro Go.

  • Ingredients

    For the gyoza filling:
    • 300g ground pork
    • 200g cabbage, finely chopped
    • 50g scallions, thinly sliced
    • 2 garlic cloves, minced
    • 1 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp potato starch
    • 1 tsp sugar
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    For the gyoza wrappers:
    • 300g all-purpose flour
    • 175ml warm water
    • 1/2 tsp salt
    To cook/serve:
    • 2 tbsp vegetable oil
    • Soy sauce and rice vinegar for dipping
  • Method

    For the gyoza filling:
    • In a food processor, combine the ground pork, cabbage, scallions, and garlic. Pulse until the mixture is finely chopped and well combined.
    • Add the soy sauce, sesame oil, corn starch, sugar, salt, and black pepper. Pulse again until the mixture is well combined and forms a smooth paste.
    For the gyoza wrappers:
    • In a food processor, combine the all-purpose flour and salt. Pulse briefly to combine.
    • With the processor running, slowly pour in the warm water through the feed tube until the dough comes together in a ball.
    • Remove the dough from the food processor and knead it on a lightly floured surface for a few minutes until it becomes smooth and elastic.
    • Cover the dough with a damp towel and let it rest for 30 minutes.
    • Roll out the dough into a long cylinder shape and cut it into 24-30 small pieces.
    • Dust a rolling pin and your work surface with corn starch. Roll each piece of dough into a thin circle about 8-10cm in diameter.
    • Place a spoonful of the gyoza filling in the centre of the wrapper.
    • Moisten the edges of the wrapper with water and fold the wrapper in half to enclose the filling. Pinch and pleat the edges to seal the dumpling closed.
    To cook/serve:
    • Heat a large skillet with a lid over medium-high heat. Add the vegetable oil.
    • Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are lightly browned.
    • Add the water to the skillet, cover with a lid, and reduce the heat to medium.
    • Steam the gyoza for 5-7 minutes or until the filling is cooked through and the wrappers are tender.
    • Remove the lid and let any remaining water evaporate.
    • Serve the gyoza hot with soy sauce and rice vinegar for dipping.
    • Enjoy your homemade Japanese Gyoza Dumplings!

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