I don’t think anyone could say they don’t like Dim Sum and Gyozas. They a perfect mouthful or two of perfectly seasoned meat and fish. Added with an addictive chilli sauce or a sesame and soy dipping sauce, what more could anyone wish for. Although we don’t eat a great deal of Chinese food at home, we do eat plenty of these.
They are quite daunting, I’ve even made my own pastry for the gyozas. The dim sum pastry requires wheat starch, which isn’t flour and I’ve not experimented with alternative yet. Unfortunately, I did buy a pack of the dim sum wrappers from a chinese supermarket. You can also buy speciality gyoza wrappers or just use wonton wrappers.
There is an art to making the beautiful shapes, but any decent cook will get the hang of them after one or two.[purerecipe]
- 225g Minced Pork
- 225g Prawns
- 6, green part only. Spring Onions
- 1 Tsp Cayenne Powder
- 2 Tsp Sesame Oil
- 1 Tbsp Soy Sauce
- 1 Tsp. Cornflour
- 12 Dim Sum Wrappers
- 12 Gyoza Wrappers(Wonton wrappers)
Prawn and Pork Fillings
- Add all the filling ingredients to a food processor, pulse until well combined but not lumpy.
- Wet the edge of each wrapper with water, or cornflour mix, add a heaped teaspoon of mixture.
- For the gyozas, fold over into a half moon. Pull and crimp one side only of the gyoza to give it a wavy effect. This isn't vital.
- For the dim sum, hold the wrapper in one hand with the mixture in the middle. Fold the wrapper up towards the centre and with your other hand twist the excess wrapper together. Squeeze so that they hold their shape.
- To cook the gyozas. Fry one side for 3-4mins until golden and crispy. Flip over add a good splash of water, cover and steam for a further 2 minutes. For the dim sum, simply steam for 5 minutes.