Prawn & pork gyozas
Preparation : 30 min
Cooking : 40 min
Total time : 1 h 10 Rest : 0 min
40 pieces
200 g pork shoulder
40 g bone marrow
200 g prawns
1 garlic clove
2 cm ginger
10 g chive
1 tsp salt
1 tbsp cornflour
1 tsp sugar
15 g miso
1 tsp sesame oil
1 tbsp oyster sauce
1 pinch pepper
40 leaves dumpling pastry
1 tbsp sesame oil
2 tbsp soy sauce
3 tbsp mirin, japanese sauce
2 cm ginger
1 pinch chilli
90 ml sunflower oil
60 g chive
1 pinch salt
Associated products
RECIPE STEPS
1
Add the pork & bone marrow (scooped out from the bone using a teaspoon) into the main food processor bowl with the main blade in place. PULSE (3 sec hold) approx. 6 times until finely ground. Stop just before it starts wanting to completely clump together into a ball.
Note: This method uses fridge cold meat, however, for best results, the meat should be semifrozen (place the 2cm pieces in the freezer for 3-4 hours until firm but not fullyfrozen).
- 200 g pork shoulder
- 40 g bone marrow
Robot
2
Transfer the pork and bone marrow into a large mixing bowl.
3
Add the prawns to the food processor bowl and PULSE (1 sec hold) approx. 6 times untilvery fine, slightly pasty & clumping together.
- 200 g prawns
Robot
4
Transfer the prawns to the large mixing bowl. Add the remaining dumpling ingredients(aside from the wrappers) and mix well.
- 1 garlic clove
- 2 cm ginger
- 10 g chive
- 1 tsp salt
- 1 tsp sugar
- 15 g miso
- 1 tsp sesame oil
- 1 tbsp oyster sauce
- 1 pinch pepper
Robot
5
Take 4 Gyoza wrappers and place a teaspoon of the mixture in the centre of each. Using aramekin of water, wet your finger and brush around the outside of the 4 pastries, fold onepastry in half and seal by pressing the edges together. To give the seal strength, loosely foldthe edges 5-6 times and gently press the dumpling to form a flat base.
Repeat for theremaining 3 wrappers, and again repeat the whole process for the remaining mixture.
Place the Gyozas on a plate dusted with cornflour.
Note: Cover the Gyozas and pastry to prevent them drying out.
- 1 tbsp cornflour
6
Pour 500ml of water into the metal bowl and fit the XXL Steamer basket.
Run the program.
XXL Steamer
20:00 / / 110°C
7
In the meantime, place 2 tbsp of sesame oil into a large frying pan and set to medium-high.
Before the pan becomes hot, place your Gyozas into the pan (you may need to do 2 batches depending on the size of pan). Fry until the bottoms turn brown (approx. 3-4mins). Once the temperature reaches 110c on the control panel, place the Gyozas into the Steamer basket and reduce the time to 10:00.
Note: If steaming without frying first, make sure to grease your plate with sesame oil instead of cornflour before storing the uncooked Gyozas. Also grease the bottom of the steamer as well.
- 2 tbsp soy sauce
8
Once the temperature reaches 110 °C on the control panel, place the Gyozas into the Steamerbasket and reduce the time to 12:00, instead of 10:00.
9
For the dipping sauce, add all the ingredients into a bowl and stir briefly.
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 3 tbsp mirin, japanese sauce
- 2 cm ginger
- 1 pinch chilli
10
For the chive oil, add all the ingredients into the metal bowl and run the program.
Then run EXPERT 3:00/18/0c, pausing after each minute to scrape down thelid & sides. Strain through a fine nylon muslin cloth and store in a sealed container in the fridge.
Optional: Before straining the mixture, you can infuse for longer to further enhance the flavour.
- 90 ml sunflower oil
- 60 g chive
- 1 pinch salt
Expert
03:00 / 18 / __°C
