Recipe: Pork and Wild Garlic Gyoza
Due to panic buying I’m trying to be more creative with what little I have.
I don’t drive and have a teeny freezer so can’t store large packs of things. Today I found a pork chop, a lot of asian seasonings and my 'domesticated’ wild garlic and after seeing someone eating dim sum on tv I wanted dumplings. So essentially this ‘dish’ was born out of a lack of supplies due to the perceived apocalypse outside and a desire for a cheeky Waga’s. And now I’m sharing it with you.
Before I begin let me just say I have never written a recipe before in my life. I use cookbooks as inspiration but my cooking style can be described as throw shit at the wall and see what sticks. Like that weird spaghetti cooking thing, which doesn’t work for me at all because, 1) I did it before and it stuck but when I ate it the pasta was still crunchy and 2) pasta is one thing but when I started throwing the sauce to go with it I was looked at like I’d gone insane.
Anyway. Yes, I don’t use recipes very much so this may not be perfect as I’m backtracking to remember what I did and what I used so if it’s not perfect play around and tweak it to your taste.
I made the wrappers myself because I can’t get to an asian supermarket and quite frankly this way is far cheaper. If you want to skip this and buy them go for it I won’t judge you. Also if you wanna tweak this to chicken or mushrooms you have my full support and show me if you do!
This “recipe” should give you about 30 gyoza, so lets get on with the show…
Wrappers
200g Plain flour
1tsp salt
Water
Filling
200g Pork Mince (I blitzed a spare rib chop I had in the fridge and it was there or there abouts)
5 large wild garlic leaves
1/2 a carrot
5 or 6 water chestnuts
1 tbsp Dark Soy Sauce
1/2 Garlic Clove - minced
1 Piece of Ginger about 3cm long - minced
1/4 tsp dried chilli flakes (you can use fresh or more, I can’t handle spice so…)
1 tsp rice vinegar
1tbsp Rice Wine
1/4 tsp sesame oil
(You’ll also need a wide low pan or frying pan with a lid)
Method
Make the wrapper dough. Mix the flour and salt together and slowly mix in the water until if form a soft and slightly sticky dough. Tip onto a floured surface and knead until smooth and stretchy. Wrap in cling film and leave in the fridge to rest for about half an hour.
In a bowl add the pork mince and all the wet ingredients and seasonings. Shred the Wild Garlic into thin ribbons and cut in half so they’re about a cm long.
Using a peeler on the carrot to make strips, cut across the width so they’re a little bigger than the Wild garlic ribbons. Cut the water chestnuts into similar sized pieces. It’s important to get them as small as you can so you get a bit of everything into each dumpling.
Heat a pan with a little oil and fry a small ball of the filling so you can check your seasoning, adjust if necessary.
I’m not gonna tell you how much to season, you do you babe.
Get your dough out of the fridge. (I cut it into fifths just to make it easier to deal with) Roll it as until its about 1mm thick, thinner if you can, I found the best way to do this is with my pasta machine but if you don’t have one a rolling pin and patience and you’ll be fine.
Once its rolled i used a 3 1/2” cookie cutter and cut out circles of dough, using a measuring spoon I take 1tbsp measures of the filling and roll between wet fingers into balls and placing in the centre of your wrapper.
wet one side of the wrapper with water and gently fold the opposite side over the filling and gently squeeze the edges to seal thing to get as much air out as possible. (If you can actually pleat gyoza please do and then teach me!)
Get your wide pan ready on a moderate heat with a little oil.
NOT TOO MUCH. I will not be responsible for grease fires across the UK!
When hot add your gyozas and let them sizzle for a few minutes until they’re bums start going a touch golden. Next pour in approximately 150ml of water, it will hiss and spit like a cornered tom cat but relax its fine. Pop the lid on and leave to steam until the water has evaporated, this should take about 5-7 minutes. I like to leave them in for a few minutes once the water is gone to make sure the bottom is suitably bronzed.
Eat with your dip of choice, I like soy, honey, garlic and chilli but there are no rules.
These can be frozen too, I lay them on greaseproof in the freezer and transfer to a box or bag when frozen solid. I’m not sure how long they’re good for as they don’t last long enough for me to time it but about a month or 2 should be ok. They can be cooked from frozen too but make sure you cook them for longer!
If you try these and enjoy them please let me know.
The Foodie Tart
xx