Pork dumplings "Gyoza"

Votes: 5

Time: 30 min.

Pork dumplings "Gyoza" - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

72 round wonton sheets (about 3 inches in diameter)
340 g of minced pork
2 - 3 quarts canola oil (as much as needed for deep frying)
1 tbsp. grape seed oil
Salt and ground black pepper
3 green onions, thinly sliced diagonally (white and light green parts only)
1 tbsp peeled and chopped fresh ginger root
2 tbsp soy sauce, plus a little more for serving (warm)
2 tablespoons of water
2 tablespoons cornstarch

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wonton dough, minced pork, soy sauce, grape seed oil, green onions, ginger root, starch

Cooking the dish according to the recipe:

Heat grapeseed oil in a skillet over medium-high heat until shimmering. Add the pork, season with salt and pepper. Cook, stirring frequently, until browned. Drain any excess fat from the pan and add the green onions, ginger, and soy sauce. Cook until the flavors meld. Remove from heat.
In a deep fryer, heat oil to 190°C or according to the manufacturer's instructions for this type of product.

In a large pot of water, boil the wonton dough until al dente and drain well. Place the sheets on waxed paper.

In a small bowl, combine 2 tablespoons water with cornstarch.

Place a teaspoon of the prepared meat filling on each circle of dough. Fold to enclose the filling and pinch the edges, securing with diluted starch.

Place the cooked gyoza in batches into the fryer basket to avoid overcrowding and to prevent the dumplings from sticking together. Fry for 2-3 minutes until golden brown. Place on a paper towel to absorb excess oil.

Serve warm with soy sauce.

Categories:

recipe / Deep-frying / Main courses / Pasta / Meat / Japanese cuisine / Robert Irvine

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