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Susan Jung

I love Asian dumplings of all types, be they wonton, sui gau, jiaozi, gyoza or mandu. They're all made in a similar way; the only differences being the fillings and the cooking methods. All of them freeze well, which makes them convenient for a last-minute dish. Lay the filled dumplings on an aluminium foil- or cling-film-lined baking sheet, leaving enough space so they're not touching each other. Freeze them until solid then transfer the dumplings to a zip-lock bag, squeeze out the air and seal the bag before storing it in the freezer. Cook the dumplings from their frozen state; if you let them defrost before cooking, the wrappers will get soggy.
Gyoza (pictured)
400 grams young Chinese white cabbage (about 12cm long)
500 grams slightly fatty minced pork
3-4 spring onions, minced
10 grams grated ginger
About 15ml soy sauce
About 15ml rice wine
Fine sea salt, as needed
1/2 tsp sugar
1/8 tsp ground white pepper
1 heaped tsp cornstarch
1 tsp sesame oil
60ml water or home-made unsalted chicken stock, chilled
About 60 gyoza or sui gao wrappers
Cooking oil, for the skillet
For the dipping sauce:
Soy sauce
Rice vinegar
Sesame oil
Chilli oil
Finely shredded ginger
Finely chop the white cabbage then put it into a bowl, sprinkle with about a tablespoon of salt and mix well. Leave for about 30 minutes, mixing occasionally. Drain the cabbage in a colander then rinse thoroughly with cold water until the vegetable no longer tastes salty. Use your hands to squeeze out as much water as possible from the cabbage then put it into a mixing bowl. Add the minced pork, spring onion, ginger, soy sauce, rice wine, half a teaspoon of salt, the sugar, white pepper, cornstarch and sesame oil, then mix thoroughly. Drizzle in the cold water or chicken stock and use your hand to vigorously stir the ingredients in one direction until long strands of meat protein are visible. Heat a lightly oiled skillet, pan-fry a spoonful of the mixture until cooked, then taste: if needed, adjust the seasonings in the rest of the mixture. Chill the mixture for about an hour.
Line a baking sheet with aluminium foil or cling-film. Drench a clean kitchen cloth with water then squeeze out as much liquid as possible. Fold the cloth into a square that's about 10cm in diameter.
Press a dumpling wrapper on the cloth to moisten one side. Holding the wrapper damp-side up, put a spoonful of the filling in the centre. Bring the two sides of the wrapper up over the filling and pinch the top firmly at the centre. Pleat the wrapper to create the gyoza's distinctive crescent shape, pressing the pleats firmly to enclose the filling. Place the gyoza on the baking tray as you fill them. If the surface of the cloth gets too saturated with flour, refold it so a clean side is on top.
Heat an oiled skillet (use non-stick or a well-seasoned cast-iron pan) over a medium flame and arrange the gyoza in one layer. Cook them until their bottoms are browned then add about 60ml of water. Put a tight-fitting lid on the pan, lower the heat and simmer until the filling is cooked (it takes a few minutes). Remove the lid, turn the heat to medium-high and cook to evaporate any remaining water and to brown and crisp the bottoms of the gyoza. Turn the gyoza out of the pan so they're brown-side up and serve immediately, letting your guests mix the ingredients to create their own dipping sauce.
Pork and kimchi mandu
Mandu (also spelled mandoo) can be pan-fried or steamed (in which case, serve them with a dipping sauce using the same ingredients in the gyoza recipe), or boiled and served in clear soup with Korean rice cakes.
400 grams minced pork
120 grams firm beancurd
150 grams kimchi
2 spring onions, finely chopped
2 garlic cloves, finely minced
1 large egg, beaten
2 tsp sesame oil
1/2 tsp sugar
1/2 tsp fine sea salt
About 60 gyoza or sui gao wrappers
For soup mandu:
Home-made chicken stock
Korean rice cakes, simmered in the chicken stock until hot
Spring onions, minced
Sesame oil
Finely chop the beancurd then put it in a clean kitchen cloth and squeeze out as much liquid as possible. Finely chop the kimchi then put it in a clean kitchen cloth and squeeze out as much liquid as possible.
Put the minced pork, beancurd and kimchi in a mixing bowl and add the spring onion, garlic, egg, sesame oil, sugar and salt. Mix thoroughly then pan-fry a spoonful of the mixture in a lightly oiled skillet. Taste the cooked mixture and if needed, adjust the seasonings in the rest of the filling.
Line a baking tray with aluminium foil or cling-film, and prepare a clean kitchen towel for moistening the wrappers as in the first recipe. Put a spoonful of the filling in the centre of a moistened wrapper and fold it over so it's a half-moon shape. Pinch together the curved edge of the wrapper to enclose the filling securely. Moisten one of the lower edges of the half-moon then bring the other edge under and pinch the two firmly together (so it's shaped like a tortellini). Lay them on the tray as you fill them.
To pan-fry, heat a lightly oiled skillet, add the mandu and fry one side until browned. Turn them over, cover the pan with the lid and pan-fry the other side until the filling is cooked through.
To steam, boil water in the lower half of a tiered steamer. Put each mandu on a small square of baking paper and arrange them in the steamer. Steam them for about five minutes, or until the filling is cooked through. For soup mandu, boil them in lightly salted water until cooked through, then drain. Heat home-made chicken stock until simmering and add the mandu and Korean rice cakes. Drizzle in some sesame oil and sprinkle with minced spring onions before serving.
 


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Asian recipes

Asian dumpling recipes: Japanese gyoza, and Korean pork and kimchi mandu

Japanese gyoza. Photo: Jonathan Wong

Lifestyle

Food & Drink

Dumplings are a delicious Asian speciality and perfect for when you need to provide a meal in a hurry. Susan Jung shares two of her favourite recipes


Susan Jung's recipes

Asian dumpling recipes: Japanese gyoza, and Korean pork and kimchi mandu

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Dumplings are a delicious Asian speciality and perfect for when you need to provide a meal in a hurry. Susan Jung shares two of her favourite recipes

Dumplings are a delicious Asian speciality and perfect for when you need to provide a meal in a hurry. Susan Jung shares two of her favourite recipes