Thai Green Curry Gyozas
Thai Green Curry Gyozas
Ingredients
For the Gyoza Filling
- 500 grams pork mince
- 1 tablespoon green curry paste
- 1/4 cup coriander, chopped
- 1/4 cup spring onions, chopped
- gyoza wrappers, as needed
For Cooking
- water, for sealing
- oil, for frying
- 200 ml water, for steaming
For the Coconut Lime Sauce
- 100 ml coconut milk
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon crispy chili oil
Instructions
- 1
In a mixing bowl, combine the 500 grams of pork mince with 1 tablespoon of green curry paste. Add 1/4 cup of chopped coriander and 1/4 cup of chopped spring onions. Use your hands to thoroughly mix all the ingredients until well combined.
⏱️ 10 min
- 2
Take one gyoza wrapper and lightly moisten half of its edge with water using your finger. Place a small amount of the prepared pork mixture in the center of the wrapper. Fold the wrapper in half to form a crescent shape. Begin pinching one corner to seal it, then create pleats along the moistened edge, pressing each pleat firmly to the opposite side of the wrapper to ensure a tight seal. Continue until the entire gyoza is sealed. Repeat this process for the remaining filling and wrappers.
⏱️ 20 min
- 3
Heat a pan over medium-high heat and add a small amount of oil. Carefully place the assembled gyozas into the hot pan, ensuring they are bottom-down. Cook until the bottoms of the gyozas are golden brown and crispy.
⏱️ 5 min
- 4
Pour 200ml of water into the pan with the browned gyozas. Immediately cover the pan with a lid. Allow the gyozas to steam until all the water has evaporated and they are cooked through.
⏱️ 10 min
- 5
In a separate small bowl, combine 100ml of coconut milk, 1 tablespoon of lime juice, 1 teaspoon of fish sauce, and 1 teaspoon of sugar. Stir well until all ingredients are thoroughly mixed. Add 1 tablespoon of crispy chili oil to the sauce and stir again.
⏱️ 5 min - 6
Serve the hot, cooked Thai Green Curry Gyozas immediately with the freshly made coconut lime sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Thai Green Curry Gyozas
For the Gyoza Filling
- 500 grams pork mince
- 1 tablespoon green curry paste
- 1/4 cup coriander, chopped
- 1/4 cup spring onions, chopped
- gyoza wrappers, as needed
For Cooking
- water, for sealing
- oil, for frying
- 200 ml water, for steaming
For the Coconut Lime Sauce
- 100 ml coconut milk
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon crispy chili oil
Instructions
- 1
In a mixing bowl, combine the 500 grams of pork mince with 1 tablespoon of green curry paste. Add 1/4 cup of chopped coriander and 1/4 cup of chopped spring onions. Use your hands to thoroughly mix all the ingredients until well combined.
⏱️ 10 min - 2
Take one gyoza wrapper and lightly moisten half of its edge with water using your finger. Place a small amount of the prepared pork mixture in the center of the wrapper. Fold the wrapper in half to form a crescent shape. Begin pinching one corner to seal it, then create pleats along the moistened edge, pressing each pleat firmly to the opposite side of the wrapper to ensure a tight seal. Continue until the entire gyoza is sealed. Repeat this process for the remaining filling and wrappers.
⏱️ 20 min - 3
Heat a pan over medium-high heat and add a small amount of oil. Carefully place the assembled gyozas into the hot pan, ensuring they are bottom-down. Cook until the bottoms of the gyozas are golden brown and crispy.
⏱️ 5 min - 4
Pour 200ml of water into the pan with the browned gyozas. Immediately cover the pan with a lid. Allow the gyozas to steam until all the water has evaporated and they are cooked through.
⏱️ 10 min - 5
In a separate small bowl, combine 100ml of coconut milk, 1 tablespoon of lime juice, 1 teaspoon of fish sauce, and 1 teaspoon of sugar. Stir well until all ingredients are thoroughly mixed. Add 1 tablespoon of crispy chili oil to the sauce and stir again.
⏱️ 5 min - 6
Serve the hot, cooked Thai Green Curry Gyozas immediately with the freshly made coconut lime sauce for dipping.