OmniPork Gyoza

AuthorHealthy Chef
DifficultyBeginner

Makes 15 pieces of Cruelty-free, vegan, Buddhist-friendly, and non-GMO, Omnipork® Gyoza. Comprised of a proprietary blend of plant-based protein from pea, non-GMO soy, shiitake mushroom, and rice for complete protein. It is also free from cholesterol, added hormones, or antibiotics.

Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins
Wrappers
 15 pieces 3” dumpling wrappers, thawed at room temperature
Filling
 1 pack 230 g OmniPork Mince, thawed at room temperature
 1 tbsp soy sauce
 1/4 tsp white pepper
 Pinch of salt, to taste
 Handful of spring onions or Chinese chives, chopped
 2 cloves garlic, minced
 3 dried or fresh shiitake mushrooms or other mushrooms of choice, finely minced
For topping and serving
 Chili garlic sauce or hot sauce of choice
 Chopped spring onion onions
Dipping sauce
 3 tbsp soy sauce
 ½ tbsp rice vinegar or distilled white vinegar
 ½ tbsp sugar, adjust according to desired sweetness
 1 tsp chili sauce, adjust according to desired spice
 1 tsp sesame seeds
Prepare the Filling
1

In a bowl, mix together the omnipork mince, soy sauce, salt, pepper, chives/spring onion, garlic, and diced mushrooms. Mix well and set aside.

Wrapping the Dumplings
2

Get 1 piece of wrapper.

3

Add in 1 to 1 ½ tbsp of the filling. Compress the filling.

4

Place it on your palm and then carefully fold the wrapper from the bottom to the top, while using your finger to push the filling in.

5

Carefully seal the wrapper with your fingers by pressing both ends together.

6

From there, you can pleat the edges of the dumplings. By using your thumb and index finger, hold a part wrapper, and fold it towards the center, carefully moving from the center to the other end until you have 3-4 pleats. Repeat this from the other side. Afterward, carefully press down on the pleats.

7

Repeat this for the rest of the dumplings. Cover the dumplings to avoid them from drying out.

Cooking the dumplings
8

Heat a non-stick pan with a lid.

9

When hot, place 8-9 pieces of dumplings, or more depending on the size of your pan. Make sure that there is space between each dumpling. Leave to cook over medium heat for 7-8 minutes or until a nice golden brown crust has formed underneath. Flip the dumplings.

10

Prepare the lid of your pan. Using the lid as protection, carefully pour ¼ cup of water* into the pan and then immediately cover to prevent it from splashing due to the heat. (*Note: you’ll need around 1 tbsp water for every 2 dumplings)

11

Leave to cook in the steam or until the water has evaporated, around 5-6 minutes. Take out the dumplings and repeat this step for the remaining ones. Garnish with some chopped onion leeks and sesame seeds. Enjoy while hot with some dipping sauce!

STORAGE AND MAKE-AHEAD TIPS
12

Freezing dumplings: Place uncooked dumplings on a lined tray and then freeze for a few hours until hard. Transfer to a resealable bag and keep in the freezer until ready to use.

13

Cooking frozen dumplings: Do NOT thaw. Cook directly from frozen to avoid dumplings from getting soggy. Place the frozen dumplings on a hot pan with some oil and leave to cook over medium until a lightly brown crust has formed. Add the water and cover to cook in the steam.

Category

Ingredients

Wrappers
 15 pieces 3” dumpling wrappers, thawed at room temperature
Filling
 1 pack 230 g OmniPork Mince, thawed at room temperature
 1 tbsp soy sauce
 1/4 tsp white pepper
 Pinch of salt, to taste
 Handful of spring onions or Chinese chives, chopped
 2 cloves garlic, minced
 3 dried or fresh shiitake mushrooms or other mushrooms of choice, finely minced
For topping and serving
 Chili garlic sauce or hot sauce of choice
 Chopped spring onion onions
Dipping sauce
 3 tbsp soy sauce
 ½ tbsp rice vinegar or distilled white vinegar
 ½ tbsp sugar, adjust according to desired sweetness
 1 tsp chili sauce, adjust according to desired spice
 1 tsp sesame seeds

Directions

Prepare the Filling
1

In a bowl, mix together the omnipork mince, soy sauce, salt, pepper, chives/spring onion, garlic, and diced mushrooms. Mix well and set aside.

Wrapping the Dumplings
2

Get 1 piece of wrapper.

3

Add in 1 to 1 ½ tbsp of the filling. Compress the filling.

4

Place it on your palm and then carefully fold the wrapper from the bottom to the top, while using your finger to push the filling in.

5

Carefully seal the wrapper with your fingers by pressing both ends together.

6

From there, you can pleat the edges of the dumplings. By using your thumb and index finger, hold a part wrapper, and fold it towards the center, carefully moving from the center to the other end until you have 3-4 pleats. Repeat this from the other side. Afterward, carefully press down on the pleats.

7

Repeat this for the rest of the dumplings. Cover the dumplings to avoid them from drying out.

Cooking the dumplings
8

Heat a non-stick pan with a lid.

9

When hot, place 8-9 pieces of dumplings, or more depending on the size of your pan. Make sure that there is space between each dumpling. Leave to cook over medium heat for 7-8 minutes or until a nice golden brown crust has formed underneath. Flip the dumplings.

10

Prepare the lid of your pan. Using the lid as protection, carefully pour ¼ cup of water* into the pan and then immediately cover to prevent it from splashing due to the heat. (*Note: you’ll need around 1 tbsp water for every 2 dumplings)

11

Leave to cook in the steam or until the water has evaporated, around 5-6 minutes. Take out the dumplings and repeat this step for the remaining ones. Garnish with some chopped onion leeks and sesame seeds. Enjoy while hot with some dipping sauce!

STORAGE AND MAKE-AHEAD TIPS
12

Freezing dumplings: Place uncooked dumplings on a lined tray and then freeze for a few hours until hard. Transfer to a resealable bag and keep in the freezer until ready to use.

13

Cooking frozen dumplings: Do NOT thaw. Cook directly from frozen to avoid dumplings from getting soggy. Place the frozen dumplings on a hot pan with some oil and leave to cook over medium until a lightly brown crust has formed. Add the water and cover to cook in the steam.

OmniPork Gyoza