Description
Spicy pork buns are plump, doughy pockets filled with juicy pork spiced with gochujang, offering the comforting flavors of gyoza with less effort and a fiery twist.
Ingredients
Units
Scale
Dumpling Wrapper:
- 2 c flour
- 1/2 c water
- Pinch of salt
Dumpling Filling:
- 1 lb ground pork
- 3 leaves napa cabbage, thinly chopped
- 6 shiitake mushrooms, thinly chopped
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup gochujang (adjust to desired spice level)
- 1 tbsp roasted sesame oil
- 2 tbsp soy sauce
- 1 tsp salt
- 1/2 tbsp black pepper
Instructions
- In a large bowl, combine the flour, salt, and water while mixing with your hands until a dough starts to form (Note: Because I live in a fairly dry climate, I usually need to end up using about 3/4 c water. The end result should be fairly elastic, but not too wet).
- Onto a flat surface, sprinkle some flour. Knead the dough on it for about 10 minutes (or beat with a stand-mixer with a dough hook) until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes.
- After resting, divide the dough into 16-18. Work with one portion at a time, keeping the others covered with a wet cloth to prevent drying out. Take one dough ball and flatten it with your palm. Using a rolling pin, roll it into a thin circle, about 5-6 inches in diameter. Repeat the rolling process with the remaining dough balls and dust each wrapper lightly with flour to prevent sticking and stack them as you go.
- Begin making the gyoza filling. To a bowl, add all of the filling ingredients and mix to combine with your hands.
- Place a dumpling wrapper flat on your palm or a clean surface. Scoop about 3 tbsp of filling into the center of the wrapper.
- Hold the wrapper in one hand and use the other to pinch one edge of the wrapper between your thumb and index finger. Create a small pleat by folding the edge toward the center. Move around the edge of the wrapper, pinching and pleating as you go.
- Keep turning the dumpling in your hand to maintain a circular motion. Each pleat should slightly overlap the previous one. As you pleat, gently press the folded edges to seal the dumpling. Continue pleating until you’ve circled back to the starting point. Twist slightly at the top if needed to close the dumpling securely.
- Once sealed, lightly press the dumpling against your palm or the surface to ensure it sits flat and has a rounded shape.
- To a well-oiled pan over low heat, line up your dumplings. Cook for about 8-10 minutes, or until cooked all the way through.
- Increase the heat and continue to cook (about 2 minutes) until the bottom of the gyoza is brown and crispy.
- Pour in about 1/2 cup of water and place a lid on top of the pan. Increase the heat to high and cook until the water is evaporated (about 3-5 minutes). Serve hot and with soy sauce for dipping.
Notes
If not using immediately, you can store the wrappers by placing them in an airtight container or plastic bag with a layer of parchment paper between each wrapper to prevent sticking. Store them in the refrigerator for up to 2 days or freeze for longer storage.
- Prep Time: 1 hour
- Cook Time: 15 minutes
Nutrition
- Serving Size: 6-8