Name: Alison Birch Harada
Class Year: 1987
Country of Residence: Hong Kong
Why is this recipe great? What’s its backstory?
These easy Japanese dumplings are a favorite in my Japanese husband’s family. Making them is a good group project and a great way to gather together, chatting and trying to make all of the dumplings come out the same size.
Serves 2-4. Takes approx. 1 hour
200g minced Pork
1 teaspoon grated ginger
1 teaspoon grated garlic
1/2 teaspoon sugar
1 teaspoon soy sauce
2 teaspoons oyster sauce
2 teaspoons sesame oil
salt and white pepper to taste
Slurry for frying:
Pinch of salt
50 ml water
2 tablespoons starch (corn starch or potato starch)
20 round dumpling wrappers
1 tablespoon vegetable oil
small dish of water
- Finely chop the cabbage and chives by hand or in a food processor, squeezing out as much liquid as possible
- Add a pinch of salt and a smaller pinch of white pepper to the minced pork and knead well.
- When the ground pork becomes sticky, add the cabbage and chives along with the ginger, garlic, sugar, soy sauce, oyster sauce and sesame oil and continue to knead well.
- When the dumpling filling ingredients are well distributed, place a bite-sized piece of filling on one side of the gyoza wrapper
- Bring up the other side of the wrapper and wrap the dumpling into a pouch, pinching the edges into pleats. Use a small amount of water on the edge of the wrapper as a glue to hold it together
- Lightly coat the bottom of a non-stick frying pan with oil and place half the dumplings in it.
- Cook the dumplings over high heat for one of two minutes until the bottom of the dumplings are light brown
- When they start to brown, add half the starch slurry to create a thin layer over the bottom of the pan, cover with a lid, and steam over low heat for 5 to 7 minutes.
- When the dumplings are cooked through, remove the lid and cook over high heat until all of the water is evaporated
- Repeat with the other 10 dumplings
- Serve with a dipping sauce of Japanese or Chinese vinegar, soy sauce and chili oil and enjoy!
Source: Harada family recipe