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