Chinese BBQ Pork (Char Siu) Gyoza Dumplings Recipe
Chewy, crispy Chinese BBQ pork (Char Siu) gyoza dumplings that are simple to make right at home!
Servings: 50 Dumplings
Calories: 38kcal
Ingredients
- 1 package dumpling wrappers
Dumpling Filling
- 1 lb Chinese BBQ pork - char siu (chopped)
- 5 teaspoons oyster sauce
- 5 teaspoons hoisin sauce
- ½ teaspoon chinese five spice
- 5 teaspoons honey
- 2 stalks green onion (finely chopped)
Instructions
Making the Filling
- Combine all the ingredients in the 'Dumpling Filling' ingredient list together into one bowl and mix until the meat has been coated in the sauce.
Wrapping the Dumplings
- To wrap the dumplings, fill the center with a teaspoon of filling (or less if you like a more chewy crispy dumpling).
- Use a bit of water along the edges as the "glue". Fold the dough over and press on the seams to put it together. *See notes for a link on how to fold dumplings with pleats*
Cooking the Dumplings
- Add oil to a non-stick pan and adjust the heat to medium low.
- Once the oil is hot and shimmering, add a few dumplings into the pan, careful not to overcrowd it.
- Brown them lightly on the bottom of the dumplings. You can lift they up to check on the bottoms to see how brown they are turning.
- Once the bottoms of the dumplings are slightly brown, crispy and toasted, add ¼ cup of water into the pan and put a lid on it and steam it for approximately 2-4 mins. Make sure the bottom of the pan is covered with water or the dumplings will burn. (This will steam the dumplings to soften up the skin at the top which will make them chewy.)
- Remove the lid and let the water evaporate. At this point, the dumplings will look waterlogged and that's perfectly normal. Once the water has all evaporated the oil will start to crispy the bottoms of the gyoza again.
- Once the water has all evaporated, continue to brown and crisp up the dumplings for about 5 mins
- Remove from the pan when the dumplings are crispy on the bottom.
- Enjoy!
Notes
- If you like dumplings that are chewy and crispy, put less filling in them. It gives you more skin for that wonderful chewy crispy texture.
- You can find our Sweet and Sticky Char Siu Recipe here : https://pupswithchopsticks.com/sweet-sticky-chinese-bbq-pork-aka-char-siu/
- This recipe works best with a non-stick pan.
- For instructions on how to fold pleats on dumplings, check out our guide here: https://pupswithchopsticks.com/guide-to-folding-potstickers-2-ways/
- If you have extra dumpling wrappers, you can wrap them tightly with plastic wrap and place it in a ziploc and freeze it. Defrost it a day or two in advance in the fridge if you want to use it again.
