Pork and water chestnut gyoza

Ready-made gyoza wrappers turn Ching's pork dumplings into a speedy make-ahead starter
By Ching-He Huang
Pork and water chestnut gyoza
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the dumplings

  • 2-3 dried shiitake mushrooms
  • 250 g minced pork
  • 1 sticks celery, finely chopped
  • 4 water chestnuts, finely chopped
  • 1 small handful chopped Chinese chives
  • 1 tbsp oyster sauce
  • 1 tbsp shaoxing rice wine
  • 200 g packet dumpling wrappers
  • groundnut oil, for frying

For the dipping sauce

  • 2-3 cm piece ginger, cut into fine matchsticks
  • 1 tbsp rice vinegar, or black rice vinegar
  • 2 tbsp light soy sauce


1. For the dumplings: soak the shiitake mushrooms in a bowl of hot water for 20 minutes to soften.

2. Combine the pork mince, celery, water chestnuts, and chives in a mixing bowl. When the mushrooms are ready, drain and chop them and add to the mince along with the oyster sauce, shaoxing wine and a small pinch each of salt and ground white pepper. Mix well.

3. Take a teaspoon of the mince mixture and place in the centre of a gyoza wrapper. Dip your finger in a little water and run it around the edge of the wrapper to dampen it. Fold the wrapper to make a semi-circle parcel and make two pleats on each side of the curve. Repeat with the remaining filling and wrappers. At this point you can freeze the dumplings ready to cook another day.

4. To cook, heat some groundnut oil in a wok and, working in batches, fry the gyozas base-down. Sprinkle in a few drops of water from time to time so that the filling and top side of the dumplings cook in the resulting steam but do not attempt to turn the dumplings over. The gyozas are cooked when the base is golden brown, the filling is piping hot, and the top is opaque.

5. For the dipping sauce: combine the shredded ginger, rice vinegar and light soy sauce in a small dish. When the dumplings are cooked, serve them with the dipping sauce alongside.

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