The title say's it all really weird / amazing food combination recipe! I decided to make Gyoza dumplings adding in Pink Lady® Apples = AMAZING COMBO! I picked up a pack of Waitrose Pink Lady® Apples. I have to say up until today I have never tried Pink Lady Apples and having tried them I will never go back to normal apples, they are just not as sweet as these ones. For those who don't know what Gyoza's are...they are dumplings filled with ground meat and veg and wrapped in a thin dough. Gyoza's originated in China but have become a very popular dish in Japan.
This recipe is simple and delicious however it does take a bit of prep time but what's great is that it's super easy to make. You can make one big batch and freeze them in mini batches so it's worth making lots in one go. Once the prep work is done they are really easy to wrap up surprisingly even though they may look a little fancy.
250g Mince Pork
2 Chopped Spring Onions
1 Quarter Chopped Pink Lady® Apple
4 Chopped Chinese Mushrooms - or shitake / chestnut mushrooms you can pick up in your local supermarket
Gyoza pastry - they can be found in most asian supermarkets in the frozen section.
Seasoning Mince Pork
4 Tablespoon Of Japanese Soy Sauce (Normal Soy Sauce will be fine)
2 Teaspoon Of Sesame Oil
2 Tablespoon Of Chinese Rice Wine (shao xing) leave out if you don't have it.
Dipping Sauce - Mix It All Together
1 Teaspoon Of Soya Sauce (Japanese or normal)
1 Tablespoon Of Mizkan Ponzu Citrus Seasoned Soy Sauce
2 Drops of Sesame Oil
You can just use normal Soy Sauce if you don't have the other ingredients
Once all the ingredients are chopped up and the mince pork is marinated throw everything together and mix well with your hands to ensure everything is mixed in / combined well. Then cover with cling film and put in the fridge for 30 min to 1 hour. This allows the mixture to firm up a little which makes the wrapping easier.
I like to lay everything out so it's easier and you can just focus on wrapping. I like to put some plain flour on a tray to stop the dumplings sticking and a chopping board to lay out the pastry. There are various ways to wrap them but I like to fill the center with a big teaspoon of filling then using water wet the edge of the pastry all the way round then fold it in half and squash the edges together so everything is tightly wrapped but there are various fancy ways of wrapping them and you can just google step by step guides.
When you have finished all the wrapping heat up a non stick frying pan (very important) and add a little vegetable oil then place as many as you can on the pan and add boiling water in the pan so that the base is covered then put the lid on for 5 minutes or until all the water has evaporated. This will steam cook the Gyoza's so the meat / pastry are cooked thoroughly. When 5 minutes is up take the lid off and you can add in a tiny bit of sesame oil in the pan so the base crisp up. Using tongs you should be able to pick them up and check if the base is nice and crispy, if they are then they are ready to serve up.
These are perfect for a side dish / starter or great for impressing friends if you are hosting a dinner party. The Pink Lady® Apple / pork combo are tasty together mixed with the ponzu dipping sauce it give's it that kick. For those who are veggies you can just make veggie ones with qorn instead of mince pork and it will work just as well.
For more weird and wonderful (or just normal) Pink Lady® Apple recipes click here.