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Wok & Roll Gyoza

Prep: 1 hr

Cook: 10 mins

Crispy and juicy Gyoza made by rock legend Miles Kane for a Wok & Roll Wednesday!

The Dough

  • 100g dumpling flour (or plain white flour)

  • 60ml water

  • 1 tsp oil

  • Or 1 packet of pre made dumpling pastries

Marinade

  • ¼ teaspoon sugar

  • 2 tablespoons light soy sauce

  • 2 teaspoons sesame oil

  • 1 tbsp mirin

  • Salt to taste

The Filling

  • 50g pork mince

  • 50g prawn mince

  • ½ bunch of coriander

  • 2 spring onions

  • 25g ginger

  • 1 clove garlic

  • 5 dried shiitake mushrooms, soaked in water

To make the dough

  • Sieve the flour into a mixing bowl and gradually add the water & oil, whilst mixing with a fork / hand. Take care to add the water gradually, depending on the brand, quality and age of your flour the water measurement is an approximation.

  • Once you have formed a rough dough and there is no longer any dry flour left, you should see lumps of dough you can now bring together to form a ball of dough.

  • Tip this onto a clean work surface and knead for 5 minutes until a slightly elastic consistency is reached, this should be a ‘play dough’ consistency. The dough would benefit from a 15-30 minute rest here.

  • Once rested, cut the dough into 4 pieces and roll the dough out into 1-2mm thick Use a 70mm diameter circular cutter to cut out as many pastries as possible.

  • Alternatively, roll each piece of dough into a 1 inch thick sausage shape and cut into 5 pieces. Flatten each piece and use a traditional dim sum rolling pin to roll each piece out to a 70-80mm circle.

The Filling

  • Finely chop all the ingredients and mix them together well, massage the meat into the ingredients and then proceed to beat the mix to a smooth paste.

The Wrap

  • Place filling in the centre of the dough. Fold the bottom 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 ‘Mickey Mouse ear’ shapes between your centrefold and the corner folds. Now pinch the ears in Now pinch the ears in towards you to make 4 layered folds. Tidy up the to create a ‘half-moon’ shape so that the dumplings sit easily on a plate

Cooking

  • Deep Fried: Deep fry at 180°C until golden brown, 4 - 5 minutes

  • Boiled: Place into lightly simmering water for 5-8 minutes

Pan Fried:

  • Heat 2 tbsp vegetable oil in a frying pan to high heat

  • Place dumplings in pan – base down

  • Now turn heat down to medium and fry dumplings until base is golden brown Using a lid as a shield, pour hot water into the pan until the dumplings are ½ covered. Cover quickly with lid

  • Cover with lid for 5-8 mins on medium heat until all water has evaporated

  • Once the pan is completely dry of water, allow dumplings to crisp up on the bottom for a further minute

Serving

  • Serve with a mixture of equal amounts of soy sauce, vinegar and matchsticks of ginger

How To Make Pork & Prawn Gyoza

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!


The Dough

  • 100g dumpling flour (or plain white flour)

  • 60ml water

  • 1 tsp oil

  • Or 1 packet of pre made dumpling pastries

Marinade

  • ¼ teaspoon sugar

  • 2 tablespoons light soy sauce

  • 2 teaspoons sesame oil

  • 1 tbsp mirin

  • Salt to taste

The Filling

  • 50g pork mince

  • 50g prawn mince

  • ½ bunch of coriander

  • 2 spring onions

  • 25g ginger

  • 1 clove garlic

  • 5 dried shiitake mushrooms, soaked in water


To make the dough

  • Sieve the flour into a mixing bowl and gradually add the water & oil, whilst mixing with a fork / hand. Take care to add the water gradually, depending on the brand, quality and age of your flour the water measurement is an approximation.

  • Once you have formed a rough dough and there is no longer any dry flour left, you should see lumps of dough you can now bring together to form a ball of dough.

  • Tip this onto a clean work surface and knead for 5 minutes until a slightly elastic consistency is reached, this should be a ‘play dough’ consistency. The dough would benefit from a 15-30 minute rest here.

  • Once rested, cut the dough into 4 pieces and roll the dough out into 1-2mm thick Use a 70mm diameter circular cutter to cut out as many pastries as possible.

  • Alternatively, roll each piece of dough into a 1 inch thick sausage shape and cut into 5 pieces. Flatten each piece and use a traditional dim sum rolling pin to roll each piece out to a 70-80mm circle.

The Filling

  • Finely chop all the ingredients and mix them together well, massage the meat into the ingredients and then proceed to beat the mix to a smooth paste.

The Wrap

  • Place filling in the centre of the dough. Fold the bottom 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 ‘Mickey Mouse ear’ shapes between your centrefold and the corner folds. Now pinch the ears in Now pinch the ears in towards you to make 4 layered folds. Tidy up the to create a ‘half-moon’ shape so that the dumplings sit easily on a plate

Cooking

  • Deep Fried: Deep fry at 180°C until golden brown, 4 - 5 minutes

  • Boiled: Place into lightly simmering water for 5-8 minutes

Pan Fried:

  • Heat 2 tbsp vegetable oil in a frying pan to high heat

  • Place dumplings in pan – base down

  • Now turn heat down to medium and fry dumplings until base is golden brown Using a lid as a shield, pour hot water into the pan until the dumplings are ½ covered. Cover quickly with lid

  • Cover with lid for 5-8 mins on medium heat until all water has evaporated

  • Once the pan is completely dry of water, allow dumplings to crisp up on the bottom for a further minute

Serving

  • Serve with a mixture of equal amounts of soy sauce, vinegar and matchsticks of ginger

How To Make Pork & Prawn Gyoza

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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