During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.
As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.
Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.
Isabel Bondi’s Pork & Pepperberry Gyoza
Notes: To preview their newly introduced takeaway menu, which includes ramen, gyoza and “make your own drinks” list, we’ve sourced the simple recipe for some delicious pork and pepperberry gyoza from the team at izakaya-inspired venue Isabel Bondi.
Gyoza Wrappers Ingredients
- 250g all purpose flour
- 150g (just under) boiling water
- 1/2 teaspoon sea salt
Gyoza Wrappers Method
- Combine the salt and water.
- Whisk until salt is fully dissolved. Add salt water to flour in a stand mixer and knead for 10-12 minutes or until smooth and well combined.
- Allow dough to rest for 30 minutes in the fridge.
- Roll out dough using a pasta machine until 2mm thick. Use cornstarch to prevent it from sticking, and to coat each side.
- Using a large cookie cutter (8mm is ideal), cut out gyoza wrappers.
- Sprinkle more cornstarch on the wrapped before stacking them.
- Wrap them lightly in a clingfilm and store in the fridge until using them.
Pork & Pepperberry Gyoza Ingredients
- Gyoza wrappers (from above recipe)
- 1kg lean pork mince (the restaurant uses minced pork neck and loin)
- 1 bunch of shallots
- 2 tablespoons ground pepperberry
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- Grapeseed, peanut, or other high smoke point oil.
Pork & Pepperberry Gyoza Method
- Cut the roots off the shallots, then cut the white part away from the tall green shoots.
- Mince the whites and retain the green bits for garnishing.
- Combine the pork mine, minced shallots, pepperberry, soy sauce, mirin and a generous amount of salt in a large bowl.
- Knead combination for 10 minutes or until the mixture is sticky. Alternatively, you can pulse in a food processor for 2 minutes, but you will lose some of the pork’s texture.
- Press combined mixture down and store in the fridge for 30 minutes to firm up.
- Grab a gyoza wrapper, put half a tablespoon of mince mixture in the middle. Wet each side with your finger in the middle, and fold over (like a cannoli). Working one side at a time, wet the inside of the gyoza wrapper and make three folds either side. A video has been included below on how to wrap gyoza.
- In a non-stick fry pan over medium heat, heat up a few tablespoons of your oil of choice. Don’t use olive oil as it will burn and give your gyoza a super butter aftertaste.
- Place 4 gyoza in the pan, add 3 tablespoons of water, and put the lid on.
- Leave the gyoza to steam and cook away for about 4 minutes. After this, take the lid off and allow for another 1 minute of cooking to get the bases crispy and delicious.
- Drain the oil into another saucepan on the side (to use for next batch) and flip your gyoza onto a plate. Garnish with some of your reserved spring onions, chopped finely.
Isabel is located at L103/180-186 Campbell Parade, Bondi NSW 2026