Name: Crisp pork and ginger gyozas with sesame rayu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 125 gm (2 cups) shredded Chinese cabbage; 400 gm minced pork; 4 dried shiitake mushrooms, rehydrated, finely diced; 2 tsp grated ginger; 2 tsp soy sauce; 2 tsp shiro (white) miso; ¼ tsp ground white pepper; ½ cup finely chopped coriander leaves and stems; 30 round gyoza wrappers; 2 tsp peanut oil; Sesame rayu; 250 ml (1 cup) vegetable oil; 2 spring onions, cut into 3cm batons; 6 garlic cloves, coarsely chopped; 15 gm ginger, thinly sliced; 2 tbsp chilli flakes; 1 tbsp togarashi; 1 tsp chilli powder; 3 star anise; 2 tsp toasted sesame seeds

Crisp on the outside, juicy on the inside, these pan-fried parcels are a pure joy to eat. But it’s the ritual of preparation; the communal folding, pinching and pleating, that takes this dish to its appreciative peak. While they may take a while to make, the result, being juicy, pork and ginger gyoza, is worth the effort.

Ingredients

125 gm (2 cups) shredded Chinese cabbage

400 gm minced pork

4 dried shiitake mushrooms, rehydrated, finely diced

2 tsp grated ginger

2 tsp soy sauce

2 tsp shiro (white) miso

¼ tsp ground white pepper

½ cup finely chopped coriander leaves and stems

30 round gyoza wrappers

2 tsp peanut oil

Sesame rayu

250 ml (1 cup) vegetable oil

2 spring onions, cut into 3cm batons

6 garlic cloves, coarsely chopped

15 gm ginger, thinly sliced

2 tbsp chilli flakes

1 tbsp togarashi

1 tsp chilli powder

3 star anise

2 tsp toasted sesame seeds

Method

1.For sesame rayu, heat oil, onion, garlic and ginger in a small saucepan over low heat until small bubbles rise to the surface (8-10 minutes). Meanwhile, combine remaining ingredients, except sesame seeds, in a small, heatproof bowl. Pour hot oil mixture over chilli mixture and combine. Set aside for 1 hour to cool. Strain through a sieve and discard solids. Add sesame seeds to oil and set aside until required.

2.For filling, place cabbage in a colander. Sprinkle with 1 tsp fine cooking salt and set aside for 10 minutes. Squeeze out excess moisture and transfer to a large bowl with pork, mushrooms, ginger, soy, miso, pepper and coriander. Mix until combined.

3.To make gyozas, spoon a heaped teaspoon of mixture onto the centre of the wrapper. Brush the edge with a little water and using your fingertips, pleat the edge 5 times. Fold over to enclose the filling. Place on a tray and repeat with remaining mixture and wrappers.

4.Heat peanut oil in a large frying pan over medium-high heat. In batches, space gyozas out over the base of the frying pan. Cook until the base is crisp and golden (3 minutes). Pour in ¼ cup water and cook covered until gyozas are just cooked and water has evaporated (4-5 minutes). Remove lid and cook until base is crisp (2 minutes). Repeat with remaining gyoza. Serve with sesame rayu.

Drink suggestion: Dewazakura Seijo Karakuchi, Yamagata prefecture.
Notes

Recipe by Tamika O'Neill

Styling by Olivia Blackmore

Ingredients

Method

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