Jamie Oliver’s Crispy Wing Gyoza

Β On Sunday night’s in our household we generally like to take the time and cook something a little more time consuming and adventurous.


Enter: dumplings.

Delicious little parcels filled with meaty (well, in this instance) deliciousness, that if cooked correctly can absolutely change your life. Legit; dumplings have the ability to alter your life in an incredible dumpling-like way.

The dumplings specifically prepared on the eve of November the 9th 2014, were Japanese Gyoza. For our first attempt we chose to follow Jamie Oliver’s ‘Comfort Food’ recipe; and you know when you’re cooking something out of a book entitled ‘Comfort Food’ you can do no wrong – the recipe was easy to follow and is perfect for those wanting to try their hand at making their own dumplings for the first time.

We accompanied the Gyoza with steamed pork and prawn dumplings, also a tasty recipe which can be found here. Served simply with steamed bok choy, and a traditional mix of soy sauce and vinegar. Recipe below!



250 grams of green cabbage – I didn’t have any cabbage so I used the white parts of the bok choy which worked just fine.

200g pork belly – skin removed, bone out

2 cloves garlic

1 thumb-sized piece of ginger

4 spring onions

1 teaspoon miso paste – I used white miso paste, you can find this at your local Asian grocer

1 teaspoon sesame oil

1 fresh red chilli


Vegetable oil

10-12 wonton/dumpling wrappers.



To make the filling, dice the cabbage/bok choy into 1/2cm or so, and finely dice the garlic, ginger, chilli and green tops from the spring onions.

In a food processer, process your meat into a mince.

Once the meat is processed, add it to a bowl along with your cabbage/boy choy, garlic, ginger spring onions, chilli, miso paste, and sesame oil. Allow this to sit and settle in the fridge for about an hour.

In Jamie’s original recipe he made wrappers himself, however I cheated and bought some from my local Asian grocery store – they were cheap as chips!

One by one, ‘dot’ your wrappers with a teaspoon of mixture. Prior to folding the wrapper over the filling, use your fingers to moisten the edge with a bit of water to ensure they close properly. Starting from the middle to each end, pinch the wrappers together to make pleats around the outside.

Time to make the ‘crispy wings’ batter. Whisk 2 heaped teaspoons of flower with 400ml of water and let that sit while you start to cook your gyoza.


Get your fry pan to a medium- high heat. In with a teaspoon or so of vegetable oil. Arrange your dumplings so that they are lined up close to each other, sizzling away. Once the bottom of your gyoza are golden and crisp, pour in your floury-water. Cover with a tight fitting lid and simmer for 10 minutes then remove the lid until it begins to fry again. Your should now have a crispy little pancake forming. Once it is golden and entirely crisp, turn it out onto a serving board or platter.

Serve with soy sauce and vinegar.


Gyoza, steamed dumplings and boy choy





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