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Gyoza

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Ingredients

55 piece(s)

Gyoza

  • 2 cloves garlic
  • 1 carrot, chopped
  • 300 grams savoy cabbage, roughly cut
  • 3 centimetre ginger, peeled
  • 500 grams pork mince
  • 1 teaspoon oyster sauce
  • 2 packages Gow Gee Pastry, see notes
  • 600 grams water
  • cornfour, for dusting
  • non stick paper

Dipping sauce

  • 70 grams rice wine vinegar
  • 2 level tablespoons soy sauce
  • 1 clove garlic
  • 2 green shallots, thinly sliced
  • 1/2 teaspoon sesame oil
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  • 6
    35min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Prepare Sauce

  1. add garlic to bowl. Turbo for 1 second then scrape down the sides of the bowl.

  2. add the soy sauce, rice vinegar.and sesame oil. mix on Speed 5 for 3 seconds.

  3. Tip into a serving bowl and add the thinly sliced shallots. keep aside until needed.

    4. Preparing the Gyoza Filling

  4. place ginger into bowl. Blitz for 3 seconds speed 7. Scrape down the sides of the bowl and add the garlic. Turbo for 2 seconds. 

  5. add the chopped carrot to the bowl. Turbo for 2 seconds. scrape down the sides of the bowl and add the cabbage. Turbo again for 2 seconds.

  6. Add the pork mince and oyster sauce to the bowl. Mix on Counter-clockwise operation speed 5 for 7 seconds. Remove mix from bowl. 

    7. Assembling

  7. Place a heaped teaspoon of the pork mixture onto one side of the gow gee. 

  8. Dip your finger in enough water to wet one sideof the gow gee so that when folded the other side will stick.

  9. fold the gow gee so you are left with a half circle shape. make sure to seal the edges well so they dont expload when cooking. pinch the edges and fold to create a 'crimped' effect

  10. lightly dust in the corn flour to prevent them from sticking.

    11. Cooking

  11. Place 600g of water into the thermomix bowl. set for 10 minutes on varoma speed 3. 

  12. scrunch up and wet some baking paper and line the bottom and top of the varoma tray. pierce holes to allow steam to travel up. place gyoza on the paper, allowing plenty of room for steam. 

  13. Steam for 4-5 minutes on varoma, speed 3. 

  14. Heat a large fry pan with oil ( I use grapeseed) and palce gyoza flat on one side to crisp up. they are cooked when one side is golden and crispy. 

  15. serve with the dipping sauce

10

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Tip

The brand of gow gee pastry I use is Double Merino and is found in the fridge section of the supermarket next to the stirfry noodles. 

the more you practice, the quicker you will become in making the gyozas so if you havent made these before it may take you a little longer than the 30 minutes to make.

These also freeze really well. Just make sure you seperate them or otherwise when defrosting they will stick and break

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Madly in love with this recipe. I cheat and use a...

    Submitted by Alanie on 7. August 2020 - 20:30.

    Madly in love with this recipe. I cheat and use a dumpling maker that I got at daiso so quick and easy.

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  • OMG!!! Yummy!! Will most

    Submitted by Jojo2016 on 15. February 2016 - 20:43.

    OMG!!! Yummy!! Will most certainly make again!

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