Dumplings Three Ways

30 gyoza wrappers
300g OmniPork mince (or plant-based pork mince)
2 garlic cloves, finely chopped
1 thumb-sized piece ginger, finely chopped
2 spring onions, finely sliced
1 tablespoon panko breadcrumbs (per filling)

1 tablespoon cornflour
120ml water

Vegetable oil, for frying

Watercress & Black Pepper Filling

100g OmniPork mince
Handful fresh watercress, roughly chopped
1 tablespoon panko breadcrumbs
½ teaspoon black pepper
½ teaspoon white pepper
Pinch salt
Pinch sugar
1 teaspoon sesame oil

Hoisin Celery & Fennel Filling

100g OmniPork mince
1 celery stick, finely chopped
½ teaspoon fennel seeds, crushed
1 tablespoon panko breadcrumbs
½ tablespoon hoisin sauce
1 teaspoon light soy sauce
Pinch sugar
Pinch black pepper
1 teaspoon sesame oil

Chilli & Garlic Filling

100g OmniPork mince
2 garlic cloves, finely chopped
1 red chilli, finely chopped
Handful Chinese chives, chopped
1 tablespoon panko breadcrumbs
1 teaspoon vegetarian stir fry sauce (or light soy)
Pinch salt
Pinch sugar
1 teaspoon sesame oil

Chilli Dumpling Sauce

1 tablespoon chilli oil
1 tablespoon light soy sauce
½ teaspoon dark soy sauce
½ teaspoon black vinegar
1 teaspoon toasted sesame seeds
1 teaspoon ginger, finely chopped
1 teaspoon garlic, finely chopped

Simple Soy Dipping Sauce

3 tablespoons light soy sauce
1 tablespoon black vinegar
½ teaspoon ginger, finely chopped

PREPARATION

1. Divide the OmniPork mince evenly into three bowls and add panko breadcrumbs to each to absorb excess moisture.
2. Prepare the three fillings by mixing the appropriate vegetables, seasonings and sauces into each bowl, massaging the mixture until sticky and well combined.
3. Place a teaspoon of filling in the centre of a gyoza wrapper, brush the edges with water and fold into a half moon shape, pleating the edges to seal.
4. Repeat until all dumplings are filled.

COOKING

1. Heat a frying pan over medium heat with a little oil and arrange dumplings in the pan with space between them.
2. Fry until the base of the dumplings becomes lightly golden.
3. Add water to reach about halfway up the dumplings, cover with a lid and allow them to steam until the filling cooks through.
4. Mix cornflour and water to create a slurry and pour around the dumplings to form a crispy lattice as the water evaporates.
5. Remove the lid and continue cooking until the lattice becomes crisp and golden.
6. For the chilli dumplings, boil them in simmering water for 3–4 minutes until they float to the surface.
7. Prepare the dipping sauces by mixing together the ingredients for each sauce in separate bowls.
8. Serve the dumplings immediately with the dipping sauces.

School of Wok Tips

• Panko breadcrumbs help absorb moisture and keep dumpling fillings tender.
• Pleat dumplings tightly so they seal properly during cooking.
• Cornflour slurry creates the crispy dumpling lattice seen in many Japanese gyoza restaurants.
• Keep dumplings spaced apart when frying so they crisp evenly.

FAQs

What is OmniPork?
OmniPork is a plant-based pork substitute designed to mimic the flavour and texture of minced pork.

Can I cook all dumplings the same way?
Yes. They can all be pan fried, steamed or boiled depending on your preference.

Why do dumplings float when boiling?
When dumplings float, it usually means the filling has cooked and the wrapper has expanded from the heat.