Batch Prepping / Cheat Freezes


(Gyoza) Chinese Dumplings, makes 25-30


1 packet of pre-made dumpling pastries

The Marinade

2 tsp of sesame oil

2 tbsp light soy sauce

The Dipping Sauce

3 tbsp light soy sauce

3 tbsp rice vinegar

25g ginger, julienned

The Filling

100g coriander

2 spring onions

25g ginger

1 clove garlic

5 chinese mushrooms, soaked

200g mixed wild mushrooms

100g glass vermicelli, soaked

100g chinese chives, finely chopped

50g panko breadcrumbs


The Filling

Add all of the marinade ingredients to the pork and massage well. Finely chop all of the filling ingredients and then mix these thoroughly into in the marinated pork mixture. At this stage a sample of filling could be cooked off to taste for seasoning and adjusted accordingly if required.

The Wrap

Place filling in the centre of the dough.
Fold the bottom centre over the filling to form a semicircle and pinch the top tight.
Pinch the 2 corners of the semi circle together leaving 2 symmetrical ‘Mickey Mouse ear’ shapes between your centerfold and the corner folds.
Now pinch the ears in towards you to make 4 layered folds.
Tidy up the to create a ‘half moon’ shape so that the dumplings sit easily on a plate.


Pan fried

Heat 2 tbsp vegetable oil in a frying pan to high heat and place the dumplings in pan – base down.
Now turn heat down to medium and fry dumplings until base is golden brown.
Using a lid as a shield, pour hot water into pan until dumplings are ½ covered. Cover quickly with a lid and steam for 5-10 minutes on medium heat until all water has evaporated.
Once the pan is completely dry of water, allow dumplings to crisp up on the bottom for a further minute.

Steamed / Boiled

If steaming, place on a grease proof steam layer in a steam basket and steam for 4-5 minutes.
If boiling, bring a pan of water to boil in a saucepan with a pinch of sea salt. Place the dumplings in the boiling water for 3-4 minutes until floating. Remove and strain.