Smash Gyoza
If you want a fuss-free, super simple dumpling recipe, then this Smash Gyoza dish is for you.
Servings: 2 people
Ingredients
For The Dough
- 150g plain flour
- 60ml water
For The Filling
- 200g pork mince
- 1 inch ginger, finely chopped
- 3 garlic cloves, finely chopped
- 200g waterchestnuts, finely chopped
- 2 spring onions, finely chopped
- 1 teaspoon sugar
- 2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon fish sauce
- ½ teaspoon msg
For The Dipping Sauce
- 3 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon chilli oil
Instructions
- In a large bowl, combine the flour and water. Mix with chopsticks until a shaggy dough forms.
- Knead the dough for a few minutes until a soft but hard dough forms. Cover with cling film or plastic wrap and set aside.
- In a large bowl, combine your pork mince, garlic, ginger, water chestnuts, spring onions, sugar, soy sauce, sesame oil, rice wine vinegar, fish sauce, and msg. Give it a good mix until a light paste forms.
- Roll out your dough into a sausage shape and slice into 16 equal pieces.
- Using a rolling pin, roll out each piece into a thin circular wrapper around 2 inches in diameter.
- Get a frying pan and drizzle with a touch of oil on medium heat.
- Place 3 spoonfuls of the filling into the pan spread equal distance apart and then place a wrapper on each of the spoonfuls of filling. Using the back of a spatula, "smash" the gyoza's down so they're totally flat. Fry on each side for 4 minutes, when you flip over the gyoza, pour in 50ml water and place the lid on the pan.
- Repeat the step above and keep your cooked dumplings warm by keeping them on a plate with tin foil.
- Combine all of your dipping sauce ingredients in a bowl.
- Once all your dumplings are cooked, serve up with your dipping sauce and enjoy!