Black Garlic Kitchen

Black Garlic Gyoza

Japanese pan-fried dumplings filled with pork, cabbage sweet Black Garlic and seasonings; juicy on the inside and crispy on the bottom. Absolutely delicious!

black garlic gyoza

Prep: 10 mins | Cook: 7 mins per batch | Makes: 24 gyoza

Ingredients

For the Gyoza Filling

  • 2 large cabbage leaves – Savoy or pointed
  • 4 spring onions – roughly chopped
  • 2cm piece fresh ginger – peeled and chopped
  • 2 cloves white garlic – chopped
  • 3 cloves Black Garlic
  • 50g water chestnuts – drained
  • 150g pork mince
  • 2 tsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp saké
  • ½ tsp sesame oil
 
  • Water for sealing
  • 24 gyoza wrappers
 
  • 2 tbsp vegetable oil
  • Water for frying
 

Black Garlic Ginger & Mirin Dipping Sauce

  • ½ tbsp Black Garlic Paste
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • 1 tbsp Black Garlic Soy Sauce or soy sauce
  • 1 tbsp caster sugar
  • 2 tsp peeled and grated chopped fresh ginger
  • 1 tsp finely chopped fresh red chilli
  • 1 tsp crushed white garlic
  • 2 tsp sesame oil
  • 2 tbsp boiling water 

Method

  • Put the cabbage, spring onions, ginger white garlic and black garlic into a food processor. Whizz until the ingredients are finely chopped. Add the drained water chestnuts and pulse to chop slightly.
  • Place the pork mince in a bowl. Add the chopped ingredients from the food processor plus the soy sauce, oyster sauce, saké and sesame oil. Stir to combine.
  • To assemble the gyoza – dip your finger in water and wipe around the edge of the gyoza wrapper. Hold the gyoza wrapper in the palm of one hand and put a heaped teaspoon of the filling onto the centre. Bring the edges of the skin together and press together firmly. Pinch pleats along the edge.*
  • Cook the gyoza in batches – heat a non-stick frying pan with 1 tbsp vegetable oil. Fry the gyoza on one side only for 2 minutes without turning. Add 4 tablespoons of water to the frying pan. Cover with a lid. Lower the heat and cook the gyoza for 5 minutes until the water has evaporated. Keep the first batch of gyoza warm in a low oven while you cook the remaining gyoza.
  • Make the Black Garlic ginger and mirin dipping sauce by mixing all the dipping sauce ingredients together.

To Serve: place the warm gyoza on a serving plate alongside the dipping sauce.

Top Tip*: tutorials on how to fold gyoza wrappers are on the internet.

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