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Makes 10 servings
Preparation and cooking time: 1.5 hours
1/4 kilo pork face
1/4 cup pig brains
1/2 piece white onion, quartered
3 pieces garlic cloves, peeled and smashed
1/4 teaspoon peppercorns
1/2 tablespoon salt
1/4 cup soy sauce
1/2 tablespoon cooking oil
1/4 cup white onion, minced
2 cloves garlic, minced
1/2 teaspoon pepper
1 1/2 tablespoons soy sauce
1 piece calamansi, juiced
Round dumpling wrappers
1/2 tablespoon cornstarch dissolved in 1 tablespoon water
1 tablespoon cooking oil
2 to 3 tablespoons water
4 1/2 tablespoons soy sauce
4 1/2 tablespoons water
2 1/4 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 tablespoon sugar
Chopped spring onion, to taste
Sliced ginger, to taste
1. In a large pot, place pork face and pig brains in a heat-safe resealable plastic and pour about 6 cups of water. Add onions, garlic, peppercorns, salt, and 1/2 cup soy sauce then bring to a boil. Simmer until soft for about 1 hour.
2. Once soft, take out the pork and pat dry with a towel.
3. Grill or place in the oven until crispy. Set aside to cool. Once cool, mince the cooked pork and set aside.
4. In a pan, sauté the onions in oil over medium heat for a few minutes, until aromatic.
5. Add the minced pork and mix until well combined. Adjust taste with garlic, pepper, and soy sauce and calamansi if necessary. Set aside.
6. In a clean surface, place about 1/2 a tablespoon of filling in the middle of a dumpling wrapper.
7. Fold into a half circle and fold the edges, brushing with cornstarch mixed with water to seal.
8. In a pan with a bit of oil, place gyozas and heat until bottom of gyozas are brown.
9. Fill pan with water until the bottom of the gyozas are covered. Cover the pan and allow to steam until cooked. Set aside.
1. Mix all ingredients in a bowl.
2. Serve with the cooked gyoza.