Pork Gyoza

I started making gyoza after discovering them at a Wagamama restaurant in London. Since then they have featured with regularity in my repertoire, especially when doing an Asian inspired finger food spread. They also make a delicious light  meal on a Friday night, washed down with a cold beer.

I find the process of making them very relaxing – you get in your folding groove and the next thing you know you have sixty odd gyoza on the bench. I always make more than I think I will need too – it is amazing how many disappear in a sitting and they fantastic cooked the next day or frozen for another night.

This recipe is a more traditional one based on pork, water chestnuts and cabbage however there really is no limit to what you can put inside. Straight vegetarian, prawn or chicken fillings all make for wonderful fillings and the addition of your desired flavours to accompany make them each unique and delicious.

I generally serve these with a light dipping sauce made from soy, lime juice, a drop of sesame oil and sometimes a touch of hot chilli sauce.