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Pork and Chives Gyoza

Pork and Chives Gyoza

I have already professed my love for all foods wrapped in a previous post for potstickers - spring rolls, dumplings, wontons, samosas, rice dumplings, ravioli, I cannot resist these foods and will gladly eat them everyday for the rest of my life if I can, such is my endless love! Now, gyoza is a dish that I cannot pass up if I see it on the menu when I'm out at a Japanese restaurant. "Pork Gyoza in Spicy Chilli Oil"? Damned it, I'm game, order me up your largest portion. However, most of the gyozas that I have eaten at restaurants are, for a lack of a better word, scrawny. More wrapper than filling and most are cooked until they are so dry that you can use them to scrape the bottom of a pot. In short, I have yet to find a place here in Singapore that serves good gyoza. I don't have to anymore though, because I can now make my own.

Pork and Chives Gyoza
Pork and Chives Gyoza

My gyoza wrapping skills are amateurish right now and I actually watched a couple of Youtube videos to learn how to wrap them properly. It took me an hour to wrap 30 gyozas but the time and effort that it took was completely worth it because they actually look pretty alright this time. After all, the great thing about homemade food is in its imperfection, right?

Pork and Chives Gyoza
Pork and Chives Gyoza

Chives are a commonly used ingredient in Chinese cooking and its strong fragrance is intimidating to some. It is one of those ingredients that you either love or hate. Feel free to substitute chives in this recipe with spring onions if you do not enjoy the smell and taste of chives.

In this recipe, rather than mix ginger strips into the filling, I used grated ginger to marinate the ground pork instead. The bottoms of the dumplings are first pan-fried in hot oil before they are steamed to allow the filling to cook through so you will require a skillet that comes with a lid to facilitate the steaming process.

This is a great recipe to make ahead and store in the freezer for busy weeknights. Make a double portion of this recipe, get comfortable at the dining table in front of the TV and start wrapping these beautiful little nuggets of deliciousness.

These are by far the plumpest gyozas I have ever eaten, each one has filling that is almost bursting out of the wrapper and I definitely can eat these everyday. I hope you will love them too!

Pork and Chives Gyoza

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves:  4-6



· 300g Ground Pork

· 1 bunch (about 10-12 stalks) Fresh Chives, chopped

· 1 tablespooon Grated Ginger

· 1 pack Dumpling/Gyoza wrappers

· 3 tablespoons Soy Sauce

· 3 tablespoons Water + 1 tablespoon Water

· 1 tablespoon Cornflour + 1/2 tablespoon Cornflour

· dash of White Pepper

· 2 cups Water, divided



1) In a large bowl, mix together the ground pork and grated ginger.

2) Pour the soy sauce, pepper, 3 tablespoons of water and 1 tablespoon of

cornflour in with the mixture and combine well.

3) Next, add the chopped chives into the bowl and give everything a good mix

with your hands. Wrap the gyoza by first mixing the 1 tablespoon of water with

1/2 tablespoon of cornflour, then place about half a tablespoon of filling onto the

middle of the wrapper, dab some of the cornflour mixture around the perimeter

of the wrapper and fold the sides in.

4) Make folds on one side of the wrapper and stick it to the other side of the

wrapper.  You should make about 7 folds on one half of the wrapper in order to

completely wrap the gyozas.

5) When you are done with the wrapping, heat up 2 tablespoons of vegetable oil

in a large skillet. Once the oil has heated up, gently place each gyoza onto the hot

oil and let the bottoms brown (about 2-3 minutes).

6) Pour 1 cup of water into the pan from the side, take note not to pour the water

over the gyozas. Cover the skillet and bring the fire down slightly.

7) Let the gyozas cook for about 3-5 minutes or until the water has almost dried

up completely (you will have to check every minute or so) before pouring in the

remaining cup of water.

8) Once the second cup of water has completely dried up, the gyozas should

have already completely cooked through.

9) Serve with black vinegar and strips of ginger or some chilli oil for an awesome


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