How To Make Gyoza Wrappers / Dumpling / Gyoza Dipping Sauce
Course: Appetizer, Snack
Keyword: gyoza, gyoza dumplings, pan fried dumplings, steamed gyoza dumplings
Prep Time: 20minutes
Cook Time: 10minutes
Total Time: 30minutes
Author: Phasinee Doddeo
Gyoza dumplings are a favorite snack in Thailand. Similar to wonton but with a thinner skin and commonly made with wheat based flour to provide sufficient strength in the wrapper given its thinness.You can fill with any filling you like including minced chicken, pork, shrimp or make them vegetarian using simply vegetables. Make them manually or with a dumpling press. They are easy and taste great to make for a wonderful appetizer.
¼pintHot WaterMay need more or less depending on various factors
Ingredients For Filling Dumplings
7ozMinced PorkChicken thigh/Beef
1cupChopped Spring Onion
1½tspChoyu SauceSoy Sauce substitute
1½tspPotato StarchTapioca substitute
Ingrdients For Dumpling Sauce
½tspGrated GingerAn optional
Ingredients For Frying
Making the Wrappers
Add salt into mixing bowl with all purpose flour. Stir to mix well then gradually add boiling water, mixing to make sure all of the water is absorbed by the flour. Once the flour balls up, use your fingers to gently knead the forming dough until there is no flour left in the bowl.
Once the dough is fairly consistent remove it from the bowl onto a silicone kneading mat (or clean work surface) that has been dusted with a little flour to prevent sticking. Remove from the bowl and continue knead on a work place until smooth. Wrap with plastic wrap and rest the dough for 1 hour at room temperature.
Once rested, remove the plastic wrap and use your thumb and fingers to form the dough into a big ring. Cut the ring into two pieces, placing one under a damp cloth to keep moist. Cut the other into small shanks. Dust the small shanks with a little flour to prevent sticking and place under the damp cloth.
Remove one or two of the shanks to work with. Flatten both sides of each small shank with your palm to form a small medallion. With a small rolling pin in one hand and the medallion wrapper in the other, roll out the dough with small rolling pin from edge to center, turning as you go to form a circle. Roll out until you get to 4 inches (100mm) diameter.
Instructions To Make the Dumpling Filling
Finely chop the Chinese cabbage then add salt to help the cabbage release water. Chop the spring/green onions, grate the ginger and garlic.
Mince the pork and place into mixing bowl, add grated ginger, grated garlic, Shoyu sauce, oyster sauce, white pepper, brown sugar, sesame oil, potato starch. Mix well then add chopped cabbage and chopped spring onion, stir to mix well.
Instructions To Make Dumpling Dipping Sauce
Put 2 tablespoons of shoyu sauce into a sauce bowl then add 1½ tablespoons rice vinegar and grated ginger then stir to mix. Serve with cooked Gyoza.
How to Wrap Gyoza Manually
Brush off the excess flour out from the wrappers. Add ½ tablespoon of filling into the middle of wrapper held in your palm. Dab little water on the side of the wrapper and start to fold the wrapper without pressing to stick.
Starting at one end and with the edges in position opposite each other, gently pull the wrapper on one side to form a small ruck and then press against the dampened opposite side of the wrapper and press to seal so forming a nice pattern.
How to Wrap the Gyoza with a Dumpling Press
Position the wrapper on top of the opened press and push gently into the middle to form a small depression.
Place a small amount of filling in the center of the depression taking care not to overfill.
Bring the edges together, closing the press and pushing firmly. While maintaining moderate pressure, peel away the excess dough and open the press to reveal your dumpling.
How To Fry Gyoza
Add cooking oil into a pan with the heat on, place Gyoza into the pan not too many in once - see my VDO
Mix corn starch and water well, set a side
About 5 minutes later the Gyoza bottom get brown then pouring mixed corn starch into the Gyoza then cover with the lid and leave for 7 minutes. Then take the lid off.
If you want the side of Gyoza crispy then fry for another 2 mins on each side. Served it up with Gyoza dipping.
How To Make Gyoza Wrappers, Dumpling Fillings and Gyoza Dipping Sauce