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OmniPork Dumplings 3 Ways

Prep: 20 mins

Cook: 10 mins

We've teamed up with OmniFoods to create three delicious plantbased Gyoza using OmniPork

Watercress and Black Pepper

  • 1 pack omnipork mince (230g)

  • 2 tbsp panko breadcrumbs

  • 1 clove garlic

  • 1 spring onion

  • 200g watercress

The Marinade

  • 2 tsp cracked black pepper

  • 1 tsp ground white pepper

  • 1 tsp salt

  • 1/2 tsp sugar

  • 1 tsp sesame oil

Hoisin Celery and Fennel

  • 1 pack omnipork mince (230g)

  • 2 tbsp panko breadcrumbs

  • 2 cloves garlic

  • 1/2 thumb ginger

  • 1 spring onion

  • 100g celery

  • 100g fennel

The Marinade

  • 1 tbsp hoisin sauce

  • 1/2 tbsp vegetarian stir fry sauce

  • 1 tbsp light soy sauce

  • 1 tsp sesame oil

  • 1/2 tsp cracked black pepper

  • 1/2 tsp sugar

Chili and Garlic

  • 1 pack omnipork mince (230g)

  • 2 tbsp panko breadcrumbs

  • 200g Chinese chives

  • 3 cloves garlic

  • 1/2 thumb sized piece ginger

  • 1 spring onion

  • 3 large fresh chillies, charred in hot pan

The Marinade

  • 1 tbsp vegetarian stir-fry sauce

  • 1 tsp salt

  • 1/2 tsp sugar

  • 1 tsp sesame oil

The Chilli Oil

  • 2 tbsp. vegetable oil

  • ½ spring onion

  • 2-3 cloves garlic

  • ¼ thumb sized piece of ginger

  • 2 tbsp. lao gan ma chilli oil or chiu chow chilli oil

  • 1 tbsp. light soy sauce

  • ½ tsp. dark soy sauce

  • ½ tsp. Ching Kiang black vinegar or rice vinegar

  • 1 tsp. ready toasted sesame seeds

Dipping sauce (for top 2 dumplings)

  • 3 tbsp light soy sauce

  • 1 tbsp Ching Kiang black vinegar

  • Matchsticks ginger

The Cornflour paste

  • 3-4 tsp corn flour (corn starch)

  • 2-3 tbsp cold water

  • Start with the fillings. Fill three bowls with the Omnipork Mince, and add the finely chopped base ingredients to each bowl, followed by the marinade. Give each bowl a good mix.

The Angry Frog Fold

  • Place a tsp of the filling onto the centre of the dumpling wrapper. Wet your finger and run it along the edges of the wrapper to make it sticky. Now fold the centre over the filling to form a semicircle and pinch the top tight. Pinch the 2 corners of the semi-circle together leaving 2 symmetrical ‘frog eye’ shapes between your centre fold and the corner folds. Your dumpling should now resemble an angry frog, with two eyes and a downward turned mouth. Poke your frog in the eyes, by pushing the dough in with your finger, creating four folds. Finish off by flattening those folds. Continue this technique for all of the dumplings.

Two Cooking Techniques

Fry

  • Mix the cornflour and water to create a ‘slurry’. Oil your pan and bring it up to a medium heat. Place the Watercress and Black Pepper and Hoisin Celery and Fennel dumplings into the pan. When the base of the dumplings turn light brown, pour water into the pan, halfway up the dumplings. Now pour the cornflour slurry into the water. Once the slurry starts to bubble and congeal, remove the lid, and allow the water to evaporate. Once the bubbling has stopped, the dumplings are ready to come out.

Boil

  • Boil the Chilli and Garlic dumplings for 3-4 mins. Once they start to float, they are ready.

Chilli Oil

  • Sear the chopped ginger, garlic, and spring onion by placing them in a bowl and pouring hot oil all over. Add Chiu Chow Chili Oil, light soy sauce, dark soy sauce, a dash of Chinkiang Black Rice Vinegar and sesame seeds. Pour this all over the Chilli n Garlic dumplings.

Dipping Sauce

  • To a bowl add 3 parts light soy sauce, one part black vinegar and a little match-sticked ginger

How To Make OmniPork Gyoza 3 ways

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


Watercress and Black Pepper

  • 1 pack omnipork mince (230g)

  • 2 tbsp panko breadcrumbs

  • 1 clove garlic

  • 1 spring onion

  • 200g watercress

The Marinade

  • 2 tsp cracked black pepper

  • 1 tsp ground white pepper

  • 1 tsp salt

  • 1/2 tsp sugar

  • 1 tsp sesame oil

Hoisin Celery and Fennel

  • 1 pack omnipork mince (230g)

  • 2 tbsp panko breadcrumbs

  • 2 cloves garlic

  • 1/2 thumb ginger

  • 1 spring onion

  • 100g celery

  • 100g fennel

The Marinade

  • 1 tbsp hoisin sauce

  • 1/2 tbsp vegetarian stir fry sauce

  • 1 tbsp light soy sauce

  • 1 tsp sesame oil

  • 1/2 tsp cracked black pepper

  • 1/2 tsp sugar

Chili and Garlic

  • 1 pack omnipork mince (230g)

  • 2 tbsp panko breadcrumbs

  • 200g Chinese chives

  • 3 cloves garlic

  • 1/2 thumb sized piece ginger

  • 1 spring onion

  • 3 large fresh chillies, charred in hot pan

The Marinade

  • 1 tbsp vegetarian stir-fry sauce

  • 1 tsp salt

  • 1/2 tsp sugar

  • 1 tsp sesame oil

The Chilli Oil

  • 2 tbsp. vegetable oil

  • ½ spring onion

  • 2-3 cloves garlic

  • ¼ thumb sized piece of ginger

  • 2 tbsp. lao gan ma chilli oil or chiu chow chilli oil

  • 1 tbsp. light soy sauce

  • ½ tsp. dark soy sauce

  • ½ tsp. Ching Kiang black vinegar or rice vinegar

  • 1 tsp. ready toasted sesame seeds

Dipping sauce (for top 2 dumplings)

  • 3 tbsp light soy sauce

  • 1 tbsp Ching Kiang black vinegar

  • Matchsticks ginger

The Cornflour paste

  • 3-4 tsp corn flour (corn starch)

  • 2-3 tbsp cold water


  • Start with the fillings. Fill three bowls with the Omnipork Mince, and add the finely chopped base ingredients to each bowl, followed by the marinade. Give each bowl a good mix.

The Angry Frog Fold

  • Place a tsp of the filling onto the centre of the dumpling wrapper. Wet your finger and run it along the edges of the wrapper to make it sticky. Now fold the centre over the filling to form a semicircle and pinch the top tight. Pinch the 2 corners of the semi-circle together leaving 2 symmetrical ‘frog eye’ shapes between your centre fold and the corner folds. Your dumpling should now resemble an angry frog, with two eyes and a downward turned mouth. Poke your frog in the eyes, by pushing the dough in with your finger, creating four folds. Finish off by flattening those folds. Continue this technique for all of the dumplings.

Two Cooking Techniques

Fry

  • Mix the cornflour and water to create a ‘slurry’. Oil your pan and bring it up to a medium heat. Place the Watercress and Black Pepper and Hoisin Celery and Fennel dumplings into the pan. When the base of the dumplings turn light brown, pour water into the pan, halfway up the dumplings. Now pour the cornflour slurry into the water. Once the slurry starts to bubble and congeal, remove the lid, and allow the water to evaporate. Once the bubbling has stopped, the dumplings are ready to come out.

Boil

  • Boil the Chilli and Garlic dumplings for 3-4 mins. Once they start to float, they are ready.

Chilli Oil

  • Sear the chopped ginger, garlic, and spring onion by placing them in a bowl and pouring hot oil all over. Add Chiu Chow Chili Oil, light soy sauce, dark soy sauce, a dash of Chinkiang Black Rice Vinegar and sesame seeds. Pour this all over the Chilli n Garlic dumplings.

Dipping Sauce

  • To a bowl add 3 parts light soy sauce, one part black vinegar and a little match-sticked ginger

How To Make OmniPork Gyoza 3 ways

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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