Gyoza may be Japanese (or rather the Japanese version of Chinese dumplings), but that doesn't mean they can't benefit from some Thai spices. Here I've made a Lap-Mu filling (a spicy pork dish common to Thailand), the side vegetables served with Lap Mu are cabbage, coriander leaves and spring onions, and these have also been incorporated into these gyoza, and give it a lighter filling than you'd have with meat alone. The pastry part is the same as other gyoza recipes, I've included it below for convenience.
For Lap Mu you need to make toasted sticky rice, it's such a common ingredient that you can buy it in Thailand in packets, or simply toast your own stick rice in a frying pan.
Ingredients for Gyoza Pastry
200 gms Flour
170 ml Hot Water
1 Tablespoon Vegetable Oil
1/4 Teaspoon Salt
1. Start with the pastry first, this needs to be rested, and while it's resting you can make the filling.
2. Mix the salt, flour and hot water together. By hot I mean as hot as your hands can cope with, stir as you add the water to combine it, add more flour if the dough is too loose.
3. Add the oil and work the dough for 5-10 minutes, cover and leave to rest for 15 minutes.
4. Roll it as thin as you can get, I cover with a sheet of plastic to keep the moisture in, and leave it to rest again for at least 30 minutes. Don't skip this second resting, or the pastry will spring back and become too thick.
5. Cut discs at least 8 cms across. My Gyoza crimper is 10cms across, so I cut larger circular discs 10cms by pressing in a large lid.
6. I then re-roll the discs even thinner, even with resting, they will spring back a little. But also because I like to have a little overlap around the edge of my crimper, so I can trim excess off and make a nice even edge.
Ingredients for Filling
100 gms Pork Mince
50 gms Chopped Cabbage
20 gms Chopped Spring Onion
20 gms Coriander Leaves
1 Tablespoon Chopped Garlic
1 Teaspoon Chopped Red Chillies
1 Teaspoon Flaked Dried Chillies
1 Tablespoon Lime Juice (Or Lemon)
2 Tablespoons Fish Sauce
2 Tablespoons Toasted Sticky Rice
2 Tablespoons Corn Starch
1. Mix all ingredients together and let it marinade for at least 10 minutes
2. Take a disc of pastry, spoon a good teaspoon of the mixture in, wet the edge and crimp into a dumpling.
3. Place in a frying pan, add a few millimeters of water and cover, steam like this until the water is boiled off. You need to steam them for a least 10 minutes, if the water boils off too quickly top it up with a little more water.
4. Once they're steamed, add a few tablespoons of oil and fry them to brown them.
5. Serve with a dipping sauce made of half light soy, half white vinegar.