K is for Korean


Quantity Ingredient
400g plain flour
1 teaspoon salt
2 teaspoons vegetable oil
2 dried shiitake mushrooms
300g minced beef
150g minced pork
70g tofu, finely chopped
90g napa cabbage, finely chopped
2 spring onions, finely chopped
25g chives, finely chopped
2 garlic cloves, minced
2.5cm ginger, minced
2 tablespoons sesame oil
2 tablespoons sea salt
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine
1 tablespoon gochujang


  1. To make the gyoza wrappers, combine the flour and salt in a bowl, then pour in the 160ml water and vegetable oil. Mix together with a fork until combined, then use your hands to briefly knead together into a soft dough. The dough may look dry depending on your flour, so add a few more drops of water if needed. Roll into a ball, cover in clingfilm (plastic wrap), then leave it to rest at room temperature for 10 minutes.
  2. Soak the shiitake mushrooms in boiling water for 5 minutes, then chop finely. Combine them with all the remaining filling ingredients in a large bowl, then mix thoroughly with the sesame oil and sea salt. Fry off a small piece of the filling in a hot frying pan, and taste to check the seasoning. Add more salt to your taste.
  3. Divide the dough in half, then in half again until you have 16 pieces. Roll each into a ball and keep under clingfilm while you roll each out into a 15-cm circle.
  4. Place a golf ball-sized portion of filling on one side of each circle. Brush a little water along the edges, then fold the dumpling into a half-moon shape. You can leave the dumplings shaped like this, or alternatively, sit the half moon so that the folded edge is at the top, then bring the sides around the centre tightly, using a little more water to secure them into the shape overleaf. Continue until you have used up all the dough. The filling will make double the quantity of dumplings, so you can freeze the extra filling (you can also use the mixture to make Wanja Jeon.)
  5. Heat water to a depth of 5cm in a steamer and line the centre with a circle of baking (parchment) paper. Place the dumplings in the steamer in a single layer and steam for 10 minutes, until the filling is cooked through.
  6. Meanwhile, make the sauce by whisking together the soy sauce, sesame oil, rice wine, 1 tablespoon water and gochujang in a little bowl. Serve alongside the hot dumplings for dipping.
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