The provenance of this recipe is quite mixed – the leeks are of course quintessentially British, the soy and ginger in the dip are very Chinese (as is my accompaniment of egg fried rice), but I’ve added a touch of Vietnam too with the white peppercorns – a pungent and aromatic spice that is so different from regular black pepper, and which instantly transports me with memories of my honeymoon. The result is, I think, a very happy fusion and quite unlike anything I’ve had in any restaurant, whether it be Chinese, Vietnamese or any other.
Making these gyoza is super-easy if – like me – you keep a packet of gyoza ‘skins’ or wrappers in the freezer. Commercially sold gyoza skins are so much thinner than anything you can make at home and are perfect for quick steamed dumplings like these (though if you want to pan-fry these you could of course make up a batch of your favourite dough – I like Ken Hom’s recipe). The wrappers take half an hour or so to defrost at room temperature (during which time you can be making the filling and the dipping sauce), but be sure to keep them under a damp cloth to stop them drying out.
Leek and ginger pork gyoza with soy dipping sauce
550g minced pork (absolutely NOT the kind sold as ‘lean’ – it’s essential to have fat in there or the dumplings will be too dry)
1 large leek, finely diced
2 tbsp finely diced fresh ginger
1 tbsp white peppercorns, freshly ground
2 spring onions, finely diced
1 tbsp sea salt
2 garlic cloves, crushed
35-40 gyoza wrappers (I use Imperial Dragon brand, bought from Wing Yip), defrosted if frozen
For the dipping sauce:
125ml rice vinegar
75g caster sugar
2cm ginger, finely diced or grated
2 spring onions, finely diced
1 hot red chilli, finely diced (a scotch bonnet, though not authentic, is tastiest, use a birdseye chilli – seeds and all – for a more traditional flavour)
2 tbsp light soy sauce
2 tbsp fish sauce
juice of 1 lime
Start the dipping sauce first, as the gyoza are actually very quick to make. Start by dissolving the sugar with the vinegar in a small saucepan over a low heat, then increase the heat and simmer vigorously until it has reduced by about a third and is quite syrupy. Allow this to cool then stir in the remaining ingredients.
For the gyoza, simply mix together all the filling ingredients, then assemble them one at a time (to stop them drying out too much) by placing a heaped spoonful of filling in the centre of each gyoza wrapper, running a wet finger around the edge (this becomes the ‘glue’), then folding over into a semi-circle and pressing together gently to seal, expelling any air as you go. Place them on a baking tray and keep them covered whilst you do the rest. They keep for a day in the fridge, tightly covered with clingfilm, or they freeze well. To cook, line a large steamer basket with a sheet of greaseproof paper and lay the gyoza onto it in a single layer, not touching each other (they stick easily). Steam for 4-5 minutes until the pork is just cooked through – it is important not to overcook them as the filling will become bouncy and tough rather than tender and meltingly soft.
This recipe makes around 35-40 dumplings, a generous 4 portions if accompanied by rice and pickles, or they will obviously serve more if you are having them alone as a starter. I served them with egg fried rice and some speedy carrot & cucumber pickles, the recipes of which will follow soon…..