Become a gow gee-whizz with these easy HOMEMADE Dumplings

Gyoza are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi). They are commonly called gow gee, too, from the Cantonese pronunciation.

Dumplings can be boiled (shuî jiâo), steamed (zhēng jiâo), pan fried (jiān jiâo), or deep fried (zhá jiâo), and are traditionally served with a black vinegar or sesame oil dip. They can also be served in a soup (tāng jiâo).

They are extremely popular in Japan and Korea, and more and more they are becoming a comfort food for many families in the Western world. I personally love making them with my daughter, and this week I’d like to show you the easiest way to make the most delicious dumplings at home for a great winter lunch or dinner.

Regular pork mince is quite accessible in supermarkets, but if you can grind your own meat or ask your local butcher to make it for you, the quality of protein will increase dramatically.

Don’t be scared of making the dough, because you can buy it ready-made (which even many good restaurants do). Allow me to introduce you to a product called Gow Gee pastry, which is extremely easy to use and the result is ten times better than the other ones you usually buy in supermarkets.

BURRAGREEN FRESH

BURRAGREEN FRESH; vegetables, honey, preserves from Mullion Creek

Melissa Young PRIMAL ALTERNATIVES by Melissa Y. Gluten free products, grain free products, eg bread, premixes

Doug Dagg Farmer Doug’s Gourmet Potatoes

Robin Marshall JUST HOMEGROWN; Relish, Chutney, Sauces, Jams

Produce FOURJAY FARM

I always pay my respects to traditional methods of cooking and ingredients from other cultures. This is my version of this delicious dish, understanding that the ingredients are what we can get here in Orange. And assuming that some are far from being traditional.

I love putting in humble good-value ingredients, like economical mince meat. Please embrace this option for your family, especially now with the cost of living getting tighter and tighter. You’ll see how everyone loves them, and your pocket will be happier as well.

In terms of filling, today I’m going to talk about pork mince. But it can be easily substituted with any other protein. For example, what about making prawn mince if you are a pescatarian?

My advice is always use a layer of cling wrap or baking paper to lay the pastry wrappers, be quick adding your filling, use water to seal them, then store them… being careful they don’t touch each other.

This is one of those weeks where I’m going to share what I do at home, but please adjust it to your liking. Do you like garlic? Add more! Ginger? Don’t be shy! Chilli? Go for it! Remember to be creative, and use the herbs from your veggie garden as well.

IMPORTANT: I love this recipe because you can make two packets at once (30 dumplings in each) and divide and freeze them for future lunch or dinner. This will save you heaps of dinner-rush moments and you will be able to feed your family well. A win-win situation in my opinion.