Thai Gyoza (Fried Dumplings)

A pork and shrimp base seasoned with lemongrass, encased in thin dough. The bottom of the gyoza is a crispy caramel brown, while the top remains soft and translucent.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 364
• Protein: 22 g
• Carbs: 17 g
• Fat: 22 g

Ingredients

• 250 g Ground pork ( fresh )
• 150 g Shrimp ( peeled and minced )
• 24 piece dumpling wrappers ( at room temperature )
• 100 g Chinese cabbage ( very finely minced )
• 2 piece Garlic ( pressed )
• 1 piece lemongrass ( white heart only, finely sliced )
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 piece Thai chili optional ( seeded and minced )
• 10 g Fresh cilantro ( chopped with stems )
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 15 g Fresh ginger ( grated )

Instructions

1. Filling preparation

   Finely chop the Chinese cabbage, peeled shrimp, and lemongrass. Mix with the ground pork, pressed garlic, grated ginger, minced chili, soy sauce, and fish sauce. The filling should be homogeneous and slightly sticky to the touch.

2. Folding the gyoza

   Place a small spoonful of filling in the center of a dumpling wrapper. Moisten the edge with a little water. Fold in half and form small pleats on only one side of the dough to seal hermetically. The gyoza should stand upright on its flat base.

3. Pan-searing

   Heat the peanut oil in a large skillet. Place the gyoza flat side down. Let them brown without stirring until the bottom is golden and crispy. The smell of toasted dough should be noticeable.

4. Steam cooking and finishing

   Pour half a glass of water into the pan and cover immediately. Steam for 5 minutes. Remove the lid and continue cooking until the water has completely evaporated. Drizzle with sesame oil to loosen the bases and restore crispiness.

Chef's tips

• Do not overcrowd the pan; gyoza should not touch each other to brown properly.
• Squeeze the chopped cabbage firmly between your hands to remove excess water before mixing with the meat.

Storage

Freeze very well raw on a tray before bagging. Cook directly from frozen, adding 2 minutes to the steaming time.