Recipe: Perfect Pork Dumplings ☆ Steamed & Fried Gyoza

Pork Dumplings ☆ Steamed & Fried Gyoza. Delectable dim sum is at your fingertips with this amazingly easy recipe. A tasty mixture of ground pork, fresh ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage is rolled into wonton skins. Steam and serve to party guests.

I am sure that these would work with chicken or turkey instead of pork. You can freeze these dumplings for an easy plan-ahead appetizer / snack / dinner. Be the first to review this recipe. You can cook Pork Dumplings ☆ Steamed & Fried Gyoza using 11 ingredients and 27 steps. Here is how you cook that.

Ingredients of Pork Dumplings ☆ Steamed & Fried Gyoza

1. Prepare of <Skins>.
2. You need 400 g of All purpose flour.
3. You need 200 g of Warm Water.
4. Prepare of <Filling>.
5. You need 250 g of Ground Pork.
6. Prepare 4 leaves of Cabbage.
7. Prepare 4 pc of Scallions.
8. Prepare 1 tsp of Grated Ginger★.
9. Prepare 2 Tbsp of Oyster Sauce★.
10. Prepare 1 Tbsp of Soy Sauce★.
11. You need 1/2 tsp of Sesame Oil★.

These dumplings are stuffed with a savory pork and scallion filling then steamed to perfection. Line a steamer basket with three lettuce leaves. Combine the sauce ingredients; serve with hot dumplings. Boiled dumplings: Bring a large pot of water to a boil and add the dumplings.

Pork Dumplings ☆ Steamed & Fried Gyoza step by step

1. Let's make the dumpling skins first! Put the flour & warm water into the large size bowl and blend together. (I'm using a stand mixer.).
2. Cover it with plastic wrap and rest few hours in room temperature..
3. During the dough is resting, make the filling..
4. Chop the cabbage..
5. Cook it about 5 minutes..
6. Drain and soak it in cold water, then lightly squeeze out the water..
7. Combine grand pork, cabbages, chopped scallions into the large bowl..
8. Add the ★ ingredients, oyster sauce, soy sauce, grated ginger, sesame oil..
9. Mix well. (I mix it with 4 chopsticks.) Cover with plastic wrap and rest in the fridge..
10. Go back to make skin! Cut dough for 4 pieces..
11. Roll out.
12. Cut 10 pieces each, so total 40 skins..
13. .
14. Make flat circle shape. In the middle a little thick..
15. Put the filling on the skin..
16. Seal well..
17. First I'll make steamed dumplings..
18. Cook them with boiled water 5 minutes..
19. Serve it with chicken soup..
20. Second, make fried dumpling..
21. Add 1.5 Tbsp coconut oil into a frying pan and put in the gyoza dumplings. Heat up a frying pan over medium heat and cook few minutes..
22. Turn the heat up to the maximum level, add 1 cup water and cover with a lid. Turn the heat down to medium-high and steam-cook for 3 minutes..
23. The lid off to let any remaining moisture evaporate. Once the moisture is gone, cook for another minute to brown the dumplings. Leave the heat set to medium-high..
24. Done!.
25. Eat with dipping sauce, Ponzu sauce & Ra-yu. If you don't have Ponzu, you can use soy sauce & vinegar..
26. .
27. Also I made some dumplings for my dog. Filling are ground pork and celery only. (not flavored).

Stir so they don't stick together. To wrap a dumpling, dab water along the inside edge of the wrapper, fold in half to form a semicircle enclosing the filling, then seal the edges together to stick. There is no secret that I love not only steamed dumplings, but all kinds of dumplings—such as potstickers, pork and leeks dumplings, pan-fried dumplings, or xiao long bao. Recently, a coworker from Japan was in town and we were discussing about going for a dim sum/dumpling lunch. Our love of dumplings at The Woks of Life is no secret.