Pork and Scallop Gyoza Dumpling with a pineapple and chilli sauce

Pork and Scallop Gyoza with Pineapple Chilli Sauce

Here is the recipe for my favourite dish, pork & scallop gyoza with pineapple chilli sauce, I started making this after my trips to Japan I loved dumplings before I went over there but the main thing to do if you love a food is go to the source and sample it to see its maximum potential. I did just that and boy was I happy I had the opportunity to.

“The main thing to do if you love a food is go to the source” — Phil Rosenthal (Somebody Feed Phil – Netflix)

So here is my own recipe from the flavours I tried and the recipes I evolved to make my own favourite tasting Gyoza!

Pork and Scallop Gyoza Dumpling with a pineapple and chilli sauce
Pork and Scallop Gyoza with Pineapple Chilli Sauce

 

INGREDIENTS:

FILLING

-200g  Minced Pork (highest fat percentage for most flavour)

-4 Scallops

-2 tbsp chopped shallots

-1 fresh chilli

-Pinch of sea salt

-2 tsp sesame oil

-1 tsp chopped fresh ginger

-1 garlic clove

-ground pepper

-30g water chestnut

-1/4 small white cabbage

WRAPPERS

-300g strong white flour, plus extra for rolling

-½ tsp fine salt

-200ml/7fl oz boiling water

-1 tbsp vegetable oil, for frying

-1 tbsp sesame oil

PINEAPPLE CHILLI SAUCE

-100ml Pineapple Juice 

-1 Chilli

-1tsp Rapeseed oil

-1tsp Corn Flour

CORIANDER OIL

-Bunch of Coriander

-100ml rapeseed oil

-salt

-pepper

EQUIPMENT:

  • Food Processor
  • Rolling Pin
  • Frying pan
  • Bowl
  • Food processor

METHOD:

For the gyoza skins, sift the flour into a large bowl and mix in the salt.

-Stir in the boiling water using a fork or a pair of chopsticks until the mixture comes together as a dough.

-Roll the dough into a ball, cover with cling film and set aside to rest for half hour.

-Mix together all filling items in the food processor then empty into a bowl and then chill.

-Take back the dough, cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible.

-Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.

-Take a teaspoon of filling for each wrapper and place in the middle, now wet the edges slightly with some water and start to crimp the wrapper over the filling sticking it down after every crimp to the back fold. What you want to achieve is a fan type look on top with it smooth on the back.

-To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly.

-Add 75ml of water to the pan, cover with the lid and steam the dumplings for a further two minutes.

-Make the Sauce by finely chopping the chilli, fry this in the rapeseed oil, then pour the juice into a pan heating until it bubbles and starts to reduce, mix the corn flour with a bit of cold water then mix this into the pan then let it cool.

-Blitz the coriander oil together and then place on the side for dipping along with the pineapple sauce.

Gyoza wrappers and mix
Here is the gyoza mix layout with my home made wrappers

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