If you like crispy pork dumplings – called Gyoza or Pot Stickers – you will like this recipe for one big one. Variations have been going viral on social media, so I decided to give it a try and it was indeed delicious.
Instead of folding and sealing the pork filling into wonton or gyoza wrappers, everything just goes into the pan in layers, so it’s very quick. The flour and water mixture is a clever trick ti make everything stick together.
This pancake was enough for two adults with a side salad, but I’m sure one of our hungry teenaged grandkids would have no trouble polishing off a whole pancake.
Can be served as a pull-apart finger food with the dipping sauce in a bowl on the side.
250g pork mince
2 Tbs soy sauce
1 tsp sesame oil
½ tsp salt
2 spring onions, finely chopped
1 Tbs grated fresh ginger
1 clove garlic, crushed
1 Tbs vegetable oil
12-16 gyoza or wonton wrappers
2 Tbs cornflour
1 Tbs plain flour
¾ cup water
Dipping sauce:
2-3 Tbs soy sauce
1 Tbs rice wine vinegar
2-3 tsp Crispy Chilli oil, to taste
To serve:
1 spring onion, finely sliced on the diagonal
Mix pork mince, soy sauce, sesame oil, salt, spring onions, ginger and garlic. Heat vegetable oil in a medium sized non-stick frying pan which has a lid. Using a small ice cream scoop or a spoon, arrange scoops of the pork filling over the pan – using about a tablespoonful for each and leaving a little space between each one. You should have 12-16 little meatballs.
Cook for a couple of minutes until they are starting to brown underneath then lay the gyoza wrappers, one on each meatball, pressing down around the edges so they stick in place. The wrappers will overlap at the edges.
In a small bowl mix the cornflour, flour and water with a fork. Pour this mixture all over the dumplings, then cover with the lid and leave to cook for 5-7 minutes or until most of the liquid has gone.
Mix dipping sauce in a small bowl.
Remove the lid and continue cooking for 2-3 minutes or until the edges of the pancake are golden and crispy. Lift the edge with a spatula to check.
Turn off the heat, run a spatula around the edge, then invert the pancake onto a serving plate. Drizzle dipping sauce over the top or serve separately. Garnish with the spring onion and serve immediately.
Serves 2
