Home-made Pork Goyza

This recipe is one I always keep up my sleeve for those afternoons where I have a little extra time to prepare dinner.  It’s got to be up there with one of my all-time favourite dinners – the crunch of the gyoza with a chilli soy dipping sauce and the freshness from a side salad.  Ummm every night please?  The added benefit when you do commit to making them is that they freeze great! So make a couple extra and keep them on hand for those busy nights.

While gyoza is traditionally made with pork mince, you could easily substitute it with chicken or even beef.  And I opt for the cheats version using the pre-made gyoza wrappers from my local supermarket (also can be found in Asian supermarkets).

Ingredients:

1 Cup Shredded Cabbage

400g Pork Mince

4 Shallots (Green Onions), Finely Sliced

1 Long Red Chilli, Finely Sliced (optional)

2 Tbsp Soy Sauce

1.5 Tbsp Sake

1 Tbsp Sesame Oil

1 Packet (30-40) Gyoza Wrappers

Dipping Sauce:

1 Part Soy Sauce

1 Part White Wine Vinegar (or Rice Wine Vinegar)

1 Part Chilli Oil (or alternatively Sesame Oil)

Finely Sliced Chilli (optional)

Method:

  1. Cook cabbage by adding to boiling water for approximately 3-4 minutes, or in a bowl cover with boiling water until soft.
  2. In a large bowl, mix Cabbage, Pork, Shallots, Chilli, Soy Sauce, Sake and Sesame Oil until well combined.
  3. In each individual wrapper, place one heaped teaspoon in the middle.  Lightly wet (using finger) the edge of the wrapper, and squeeze together to stick.  Usually fingers, pinch the sides together to seal (see picture below).
  4. Repeat steps until all of the gyoza wrappers are completed.
  5. In a large fry pan, add 1-2 tablespoons of olive oil.   Place the gyoza bottom down (see picture below) on the fry pan, and cook until golden and crisp bottoms.
  6. Add 1/2 cup of water, and cover with al-foil or a lid, to let the gyoza steam.  Cook until there is no water left in the pan.
  7. Serve with a side salad of your choice and the dipping sauce.

Check out my video below on how to fold the perfect goyza (coming real soon…).  It’s not as hard as it looks and instantly turns your meal into a “this could be the real deal”.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Latest Stories

Search stories by typing keyword and hit enter to begin searching.