Gyoza Lamb Recipe (Chinese dumplings)
People always ask me where they can get gyoza wrappers or gyoza skins. Generally, you can find them in the frozen section of Asian supermarkets. If you live in Ireland you can get them in Asia Market Dublin (they also deliver ambient ingredients nationwide, I’m not sure about chilled/frozen). I’ve paired this gyoza recipe with a delicious gyoza sauce which is light and tasty using only two ingredients Fused Soy Sauce & rice vinegar.
Makes 25–30 gyoza (dumplings)
25–30 gyoza wrappers or skins (available in Asian supermarkets)
Bowl of water, for sealing the dumplings
Rapeseed oil, for frying
80ml cold water, for steaming
Sesame oil, to season
For the filling
200g good-quality minced lamb
100g cabbage, finely diced
1 spring onion, finely diced
1 tablespoon freshly grated ginger
2 cloves of garlic, peeled and grated
3 shiitake mushrooms, finely chopped
1 tablespoon Fused Clever Classic soy sauce
1 tablespoon sake
2 tablespoons potato starch
2 tablespoons rice vinegar
Optional, a few drops of la-yu (chilli-infused sesame oil)
A: How to make the dumplings
- Mix all the ingredients for the gyoza filling in a bowl together and set aside.
- Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.
- Start to make the dumplings by placing a gyoza skin on the palm of your hand. Place a heaped teaspoon of filing in the middle of the gyoza skin. Moisten the edge of the upper half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge. Fold the gyoza skin over the filling in half and start to pleat the edges. Place on the serving dish and continue to make gyoza (dumplings) until all the filing has been used.
B: How to cook the dumplings
- Heat oil on a non-stick frying pan on medium to high heat.
- Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.
- Pour cold water around the edges of the pan and cover with a lid. Leave cooking for 10 minutes or until almost all of the water has evaporated.
- Remove the lid and continue to fry until the water is fully absorbed.
- Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
- Serve with the soy sauce and rice vinegar dipping sauce.