Vietnamese-style Gyoza

Ingredients

While the Japanese gyoza typically uses a combination of cabbage, garlic, and ginger, the Vietnamese-style gyoza incorporates Vietnamese herbs such as cilantro, mint, and lemongrass. The seasoning is also adjusted to include Vietnamese flavors like fish sauce and chili paste, giving the dish a distinctively Vietnamese taste. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 150g (5.3 oz) shrimp, peeled and deveined 150g (5.3 oz) shrimp, peeled and deveined
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 teaspoon sugar 1 teaspoon sugar
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup cilantro, finely chopped 1/4 cup cilantro, finely chopped
• 1/4 cup mint leaves, finely chopped 1/4 cup mint leaves, finely chopped
• 1 pack gyoza wrappers 1 pack gyoza wrappers
• Vegetable oil, for frying Vegetable oil, for frying
• Water, for steaming Water, for steaming

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugar: 1g)
• Protein: 20g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a food processor, combine the ground pork, shrimp, garlic, lemongrass, fish sauce, soy sauce, chili paste, sugar, and black pepper. Pulse until well combined.
2. 2.
   Transfer the mixture to a bowl and add the cilantro and mint leaves. Mix well.
3. 3.
   Take a gyoza wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pleat the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
4. 4.
   Heat a tablespoon of vegetable oil in a large non-stick pan over medium heat. Place the gyoza in the pan, flat side down, and cook until the bottom is golden brown.
5. 5.
   Pour water into the pan, enough to cover the bottom by about half an inch. Cover the pan and steam the gyoza for 5 minutes, or until the filling is cooked through.
6. 6.
   Remove the lid and continue cooking until the water has evaporated and the gyoza are crispy on the bottom.
7. 7.
   Serve the Vietnamese-style gyoza hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand.
• Lemongrass — Use only the tender part of the lemongrass stalk, discarding the tough outer layers.
• Gyoza wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the dumplings.

Tips & Tricks

• For a crispier texture, you can pan-fry the gyoza for an additional 1-2 minutes after steaming.
• Serve the gyoza with a dipping sauce made from a combination of soy sauce, rice vinegar, and chili oil for an extra kick of flavor.
• If you prefer a vegetarian version, you can substitute the pork and shrimp with finely chopped mushrooms and tofu.
• Freeze any leftover uncooked gyoza on a baking sheet, then transfer them to a freezer bag. They can be cooked directly from frozen, adding a few extra minutes to the cooking time.
• Experiment with different herbs and spices to customize the flavor of your Vietnamese-style gyoza.

Serving advice

Serve the Vietnamese-style gyoza as an appetizer or as part of a main meal. Arrange them on a platter and garnish with fresh cilantro and mint leaves for an attractive presentation. Provide small bowls of dipping sauce alongside the gyoza for guests to enjoy.

Presentation advice

Arrange the gyoza on a serving plate in a circular pattern, with the pleated edges facing outward. Garnish with a sprinkle of chopped cilantro and mint leaves for a pop of color. Serve with a side of dipping sauce and a wedge of lime for an added touch.