pork gyoza

ingredients :

500g of pork mince

1 tbsp chopped parsley

1 tbsp of chopped chives

1 clove garlic chopped or 1 tsp garlic powder or both

1 dessert spoon of ground ginger

1 dessert spoon Chinese 5 spice

1 tbsp of shoaxing wine

1 tbsp sesame oil

1 egg

pinch of white pepper

1 packet of gyoza wrappers ( may not use all )

Dipping Sauce:

120g of roasted red skin peanuts

1 tbsp of chilli flakes

1 tsp honey

100ml veg oil

50 ml sesame oil

1.5 tbsp soy sauce

1 garlic clove smashed

1.5 tbsps shaxoing wine

method:

begin by marinating the pork mince as it needs about 2 hours in the fridge for the flavour to develop

simply combine all listed ingredients in a bowl give it a good thorough mix, cover and refrigerate for 2 hours or more

Next you can prepare the dipping sauce, this last extremely well( 4 days ) refrigerated in a sealed jar keep topping it up will oil if it dries out

to make simply grind the roasted nuts and garlic in a pestle and mortar, you don’t want them too small just broken

stir in the chilli flakes, wine and honey followed by the oil give it a good swirl with the pestle and set aside

as soon as the pork has done its time in the fridge you can begin to assemble the gyozas……

what you need :

1 tsp

bowl of water

gyoza wrappers

basically you put a tsp of the pork mix in the centre of the gyoza paper  , use your finger to dampen the edges of the wrapper

fold it in half pinch the middle of the fold, the press either side of the pinch closed …. this is a very simple way but there are hundreds of videos on YouTube explaining it much better !

put the wrapped gyozas back in the fridge covered for about 30 mins

to cook either steam, boil or deep fry for 10 mins

serve simply with a drizzle of the peanut sauce, some chopped scallions and chili