Makes 25 - 30 gyozas
- packet of gyoza wrappers
- 300g ground pork
- 200g cabbage, finely chopped
- 40g spring onions, chopped
- 40g shiitake mushrooms, chopped
- 1 clove garlic, grated
- 4 tablespoons carrot kimchi hummus (that's about 1/3 of our 220g jar)
- 1 teaspoon sesame oil
- 1 tablespoon oil (vegetable or sesame)
To make the slurry for a crispy bottom net
- 1 cup water
- 1 tablespoon flour
Tips & notes
- We used our food processor to process all the ingredients for the filling, but if you don't have access to one, a trusty knife & some elbow grease will see you through.
- The end result is a crispy net of gyozas with a moist filling - the carrot kimchi hummus keeps the filling nice and juicy.
Mix all the ingredients together to make the filling. The vegetables should be as thinly chopped as possible, ending up with a mixture that adheres together.
Place 1.5 teaspoons worth of filling in each wrapper and begin to pleat
We used this tutorial from Elaine Luo for the pleating
Heat the vegetable or sesame oil in a pan over medium heat. Make sure your pan has a lid!
Add the 20 - 22 dumplings in a circle. Fry for 1 - 3 minutes or until crispy & golden on the bottom.
*optional step. To kick things up a notch, make a slurry to get a crispy bottom net, "tying" all the gyozas together. Pour this slurry into the pan & cover. Steam until the water is mostly evaporated, 7 - 8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
Place a plate or chopping board on top of the pan, and flip the pan upside down with confidence 😂
You can freeze the remaining dumplings on a single sheet pan.