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Pork gyoza with stir-fried noodles
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1 School of Wok Gyoza Kit Ginger & Garlic
200g Chinese leaf
8 salad onions, finely sliced
150g lean pork mince
1⁄4 x 28g pack coriander, stalks finely chopped
21⁄2 tbsp sunflower oil
150g shiitake mushrooms, cleaned, trimmed and halved
275g pack ready-cooked egg noodles
11⁄2 tbsp reduced-salt soy sauce
1 tsp clear honey
1. To make the gyoza, set aside 2 tbsp flour from the kit, then mix the rest with 70ml just-boiled water into a dough. Knead for 3-4 minutes until smooth; rest for 5 minutes while you make the filling. Finely chop 50g Chinese leaf and mix with 1/4 of the salad onions, the pork, coriander stalks and marinade sauce from the kit; season.
2. Dust the work surface with the reserved flour and roll out the dough to about 0.2cm thick. Use a 9cm cookie cutter to stamp out 14 circles (reroll any scraps of pastry if needed).
One at a time, fill the circles with 1 heaped teaspoon of the pork mixture and pinch the dough together around the filling to seal (moistening the edges if needed). Carefully fold in a few pleats, then repeat to make 14 dumplings. Bring a large pan of water to the boil. Add the dumplings and, once the water has returned to the boil, simmer for 4 minutes; drain.
3. Heat 2 tbsp oil in a large non-stick frying pan over a medium-high heat. Add the remaining salad onions and the mushrooms and stir-fry for 1 minute. Shred the remaining 150g Chinese leaf and add to the pan; fry for 1 minute more.
Stir in the noodles, soy sauce and honey and toss together until piping hot. Divide between 2 plates. Wipe out the pan and add the final 1⁄2 tbsp oil. Fry the dumplings for 3-4 minutes until golden on one side. Serve on top of the noodles with the coriander leaves scattered over and the dipping sauce
You could use 150g finely chopped raw prawns or chicken breast in the filling, instead of minced pork.
Typical values per serving:
Per serving (2) 3403 kJ
|Saturated Fat||5.4g saturated fat|
This recipe was first published in Mon Feb 01 14:40:01 GMT 2021.