Spicy Pork Buns
Pan-fried gyoza-style dumplings with a spicy ground pork, napa cabbage and shiitake filling. A Japanese gyoza form seasoned with Korean gochujang for a spicy kick.
🍳 Cook: 15 min🍽️ Makes 17
Ingredients
| 250 g | flour | |
| 119 ml | water | |
| 1 pinch | salt (for dough) | |
| 454 g | ground pork | |
| 3 leaves | napa cabbage, thinly chopped | |
| 6 | shiitake mushrooms, thinly chopped | |
| 1 tbsp | 15 ml | garlic, minced |
| 1 tbsp | 15 ml | fresh ginger, minced |
| 1/4 cup | 60 ml | gochujang (adjust to desired spice level) |
| 1 tbsp | 15 ml | roasted sesame oil |
| 2 tbsp | 30 ml | soy sauce |
| 1 tsp | 5 ml | salt |
| 1/2 tbsp | 7.5 ml | black pepper |
Instructions
- In a large bowl, combine the flour, salt and water, mixing with your hands until a dough starts to form (in a dry climate you may need up to 3/4 cup water; the result should be elastic but not too wet).
- On a floured surface, knead the dough for about 10 minutes (or with a stand mixer and dough hook) until smooth and elastic. Cover with a damp cloth or plastic wrap and rest at room temperature for at least 30 minutes.
- After resting, divide the dough into 16-18 portions. Working with one at a time (keep the rest covered), flatten a dough ball with your palm and roll it into a thin circle about 5-6 inches in diameter. Dust each wrapper lightly with flour and stack them as you go.
- Make the filling: to a bowl, add all of the filling ingredients and mix to combine with your hands.
- Place a wrapper flat on your palm or a clean surface. Scoop about 3 tablespoons of filling into the center.
- Pinch one edge between thumb and index finger, creating a small pleat by folding the edge toward the center. Move around the edge, pinching and pleating.
- Keep turning the dumpling, overlapping each pleat and pressing to seal. Continue until you circle back to the start. Twist slightly at the top if needed to close securely.
- Once sealed, lightly press the dumpling against your palm or the surface so it sits flat and rounded.
- To a well-oiled pan over low heat, line up your dumplings. Cook for about 8-10 minutes, or until cooked through.
- Increase the heat and cook about 2 minutes until the bottoms are brown and crispy.
- Pour in about 1/2 cup water and cover with a lid. Increase the heat to high and cook until the water evaporates (about 3-5 minutes). Serve hot with soy sauce for dipping. Notes: To store wrappers, place them in an airtight container or bag with parchment between each. Refrigerate up to 2 days or freeze for longer storage.