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Asian Lamb Gyoza (Dumplings) Asian Lamb Gyoza (Dumplings)

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OH MY GYOZA. Impress your dinner guests with these little dumplings. Easy to make and even easier to eat. You best make double!

Preparation: 15 mins 
Cooking: 45 mins
Ingredients

Makes 25–30 gyoza (dumplings)

Ingredients

25–30 gyoza 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 soy sauce

1 tablespoon sake

2 tablespoons potato starch

Dipping sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

A few drops of la-yu (chilli-infused sesame oil)

Method

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.

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