Crisp pork and ginger gyozas with sesame rayu

Crispy on the outside, juicy on the inside - these pork and ginger gyozas always delight.
Pork and ginger gyoza dumplingsJames Moffatt

Crisp on the outside, juicy on the inside, these pan-fried parcels are a pure joy to eat. But it’s the ritual of preparation; the communal folding, pinching and pleating, that takes this dish to its appreciative peak. While they may take a while to make, the result, being juicy, pork and ginger gyoza, is worth the effort.


Sesame rayu


1.For sesame rayu, heat oil, onion, garlic and ginger in a small saucepan over low heat until small bubbles rise to the surface (8-10 minutes). Meanwhile, combine remaining ingredients, except sesame seeds, in a small, heatproof bowl. Pour hot oil mixture over chilli mixture and combine. Set aside for 1 hour to cool. Strain through a sieve and discard solids. Add sesame seeds to oil and set aside until required.
2.For filling, place cabbage in a colander. Sprinkle with 1 tsp fine cooking salt and set aside for 10 minutes. Squeeze out excess moisture and transfer to a large bowl with pork, mushrooms, ginger, soy, miso, pepper and coriander. Mix until combined.
3.To make gyozas, spoon a heaped teaspoon of mixture onto the centre of the wrapper. Brush the edge with a little water and using your fingertips, pleat the edge 5 times. Fold over to enclose the filling. Place on a tray and repeat with remaining mixture and wrappers.
4.Heat peanut oil in a large frying pan over medium-high heat. In batches, space gyozas out over the base of the frying pan. Cook until the base is crisp and golden (3 minutes). Pour in ¼ cup water and cook covered until gyozas are just cooked and water has evaporated (4-5 minutes). Remove lid and cook until base is crisp (2 minutes). Repeat with remaining gyoza. Serve with sesame rayu.

Drink suggestion: Dewazakura Seijo Karakuchi, Yamagata prefecture.


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