Last time I bought Kimchi, I somehow ended up consuming almost half a kilo of it in one day. I did not feel great the next day but I still adore it and I love adding it dishes and having it as a side. Now this one is definitely a weekend project because Gyozas cases are fiddly and you want to thoroughly enjoy the process of making these instead of stressing about it. So to make 30-35 Gyozas you’ll need:
- 250G Pork Mince
- 1TSP Schezuan Pepper
- 1CM Ginger, finely grated
- 80G of Kimchi, finely chopped
- 1 Garlic Clove, finely grated
- 2 TBSP Light Soy Sauce
- Gyoza Skin (I bought ready made, but if you fancy making them from scratch, here is a recipe for Gyoza dough)
- Vegetable oil for frying
- Pastry Brush
- Mix together the Mince, Pepper, Ginger, Kimchi, Garlic and Soya Sauce. Work it well and mix it well using your hands, the longer you work it the more juices will come out of the meat and make your gyozas more moist and flavoursome
- Layout gyozas skins on a flat surface and brush the edges with water to help them stick. I found it easier to do gyozas in batches of 4-6 rather than one by one.
- Put a teaspoon of stuffing in a case and fold together at the top, start by pinching it together in the middle and then start pleating carefully. Admittedly, my pleating didn’t quite work
- Repeat the process as many times as needs to. Admire your work.
- Heat up a large non-stick pan and pour in a good amount of oil, you will be shallow frying your gyozas
- Layout gyozas on the pan but make sure they aren’t touching. Brown them for 3-4 minutes until the bottoms are crispy
- Now, the proper way to make gyozas is then to add water and steam them but I fried mine all around, once the bottoms became crispy I turned them around and continued frying them on each side until they became golden brown and blistered.
- Voila! Your gyozas are ready, serve them with soy dressing, sprinkled with sesame seeds and spring onions or as they are.
Enjoy these a side or a main dish, accompanied by a nice refreshing pale ale or a pilsner.