Ramen Gyoza Soup Dumplings

Small parcels of flavorful ramen broth and pork filling, creating a savory snack.

Prep Time

30 minutes

Total Time

55 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.98/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Snack•Soup

Cuisine:

Japanese

Main Ingredient:

Pork

Ingredients

Servings

0.5lbGround Pork(Lean ground pork works best.)

£2.75

0.5cupNapa Cabbage(Finely chopped)

£0.60

2Green Onions(Finely chopped)

£0.30

1tspGinger(Grated)

£0.15

1cloveGarlic(Minced)

£0.05

1tbspSoy Sauce

£0.10

1tspSesame Oil

£0.12

1tspCornstarch

£0.03

0.3tspSalt

0.1tspGround White Pepper

£0.01

4cupsPork Broth(Good quality, flavorful pork broth is crucial.)

£0.80

1.5tbspGelatin(Unflavored gelatin powder)

£0.25

30Gyoza Wrappers(Store-bought or homemade)

£2.50

1Egg(Beaten)

£0.25

Total Cost

£7.91

£1.98 per serving

Instructions

1.
**Prepare the Broth Jelly:** In a large pot, bring the pork broth to a simmer. Sprinkle in the gelatin and whisk until fully dissolved. Pour the broth into a shallow dish or baking pan (about 8x8 inches) and let it cool slightly, then refrigerate for at least 2 hours, or until completely set and firm.
2.
**Make the Gyoza Filling:** In a large bowl, combine the ground pork, napa cabbage, green onions, ginger, garlic, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix well until all ingredients are evenly distributed.
3.
**Cut the Broth Jelly:** Once the broth jelly is firm, cut it into small cubes, approximately 1/2 inch in size.
4.
**Assemble the Dumplings:** Place a gyoza wrapper on a clean surface. Place a small amount of the gyoza filling (about 1 teaspoon) in the center of the wrapper. Add 2-3 broth jelly cubes on top of the filling.
5.
**Seal the Dumplings:** Brush the edges of the gyoza wrapper with beaten egg. Fold the wrapper in half to form a half-moon shape, and pinch the edges together to seal tightly. Create pleats along one side of the dumpling for a more decorative look.
6.
**Steam the Dumplings:** Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in a single layer in the steamer, making sure they are not touching. Steam for 12-15 minutes, or until the wrappers are translucent and the filling is cooked through. Be careful when opening the steamer, as hot steam will escape.
7.
**Serve:** Carefully remove the dumplings from the steamer and serve immediately. Garnish with chopped green onions or a drizzle of sesame oil, if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

485 kcal / 2029 kJ

Carbs

29g

11% of RDA

Fat

25g

36% of RDA

Protein

34g

68% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

1450 mg

63% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

Ensure the broth jelly is firm enough to hold its shape during assembly.

Don't overfill the dumplings, or they may burst during steaming.

Keep the assembled dumplings covered with a damp cloth to prevent the wrappers from drying out.

You can freeze uncooked dumplings for later use. Freeze them on a baking sheet lined with parchment paper, then transfer them to a freezer bag once frozen solid. Steam from frozen for a few extra minutes.

Cooking Equipment

Steamer

Large Pot

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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