Thai Gyoza (Fried Dumplings)
Ingredients
- 250 gGround pork (fresh)
- 150 gShrimp (peeled and minced)
- 24 pcdumpling wrappers (at room temperature)
- 100 gChinese cabbage (very finely minced)
- 2 pcGarlic (pressed)
- 1 pclemongrass (white heart only, finely sliced)
- 1 tbspsoy sauce
- 1 tbspfish sauce
- 1 pcThai chili (seeded and minced)
- 10 gFresh cilantro (chopped with stems)
- 2 tbspPeanut oil
- 1 tspSesame oil
- 15 gFresh ginger (grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Freeze very well raw on a tray before bagging. Cook directly from frozen, adding 2 minutes to the steaming time.
