PTJ’s Curry Gyoza

You will need:
300g pork mince
a bunch of green onions, chopped finely
3tsp curry powder
3-4 tbsp soysauce
1 tsp white pepper
1 tsp cayenne pepper (optional)
1-2 packets of gyoza skins
rice bran oil for frying
3tbsp plain flour
chilli oil, soy sauce and dumpling vinegar for serving

Mix the mince with curry powder, pepper, cayenne, and green onions in a bowl, with 3 tbsp soy sauce. Add one teaspoon to the centre of a gyoza skin and wet the rim with a dab of water. Fold in half, then fold the gyoza skin from left to right in a fanning motion (see video). Repeat until all of the gyoza skins have been used. You may freeze the ready made gyoza in a zip-lock bag in the freezer for up to 3 months.

To fry, heat 2-3 tbsp in a flat bottomed fry pan, then add the gyoza in a circular formation. Mix together the flour with enough water to make a watery paste (about 3/4 cup). After 2 minutes frying at a medium heat, pour the flour mixture all over the pan so that it fills all of the gaps between the gyoza. Cover with a lid and fry for 6-8 minutes until the skins are cooked and the flour mixture is dry. It should start lifting off the pan. Loosen the edges, place a flat dinner plate over the pan, and flip the gyoza onto the plate.

Serve immediately with soy sauce, vinegar, and chilli oil.

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