Gyoza (Japanese Pan-Fried Dumplings)

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RECIPE DATA

TITLE: Gyoza (Japanese Pan-Fried Dumplings)
SERVES: 6
PREP: 45 min
TOTAL: 60 min

INGREDIENTS
300 g (about 3⅓ cups chopped) wombok, chopped
1 tsp salt
5 cloves garlic
20 g (about 2½ tbsp finely chopped) ginger
500 g (about 2 cups loosely packed) pork mince (20% fat)
4 spring onions + ½ bunch garlic chives
2 tbsp soy + 1 tbsp sake + 1 tbsp sesame oil
1 tsp white pepper
60 gyoza wrappers
1 tbsp potato starch + ½ cup (125 ml) water (crust)
dip: rice vinegar, soy, rayu chilli oil

STEPS
1. Put wombok in the bowl. Chop; salt, rest 10 min, squeeze dry.
TM SETTINGS: 4 sec / speed 5
2. Put garlic, ginger, spring onion, chives in the bowl. Chop.
TM SETTINGS: 4 sec / speed 7
3. Add pork, soy, sake, sesame, pepper, wombok. Mix until sticky.
TM SETTINGS: 40 sec / speed 3 / reverse
4. Fill and pleat 60 wrappers.
5. Pan-fry 10 at a time in an oiled non-stick pan until bases brown, add starch-water, lid on 4 min, lid off until a lacy crust forms. Flip onto a plate.
6. Portion & store: makes ~6 adult portions (~10 gyoza); a kid portion is half. Freeze extras on a tray, then bag in 10s. Fridge 1 day raw; freezer 3 months raw.

NOTES
Portion size: ~10 gyoza
Batch note: Batch of ~60 using bought wrappers. Filling minced in the bowl intentionally.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 1 day raw
Freezer life: 3 months raw

SOURCE: https://thermomix-workbook.pages.dev/recipes/gyoza-japanese-pan-fried-dumplings/