Surf and turf – West meet East

Use Gyoza Dumplings instead of scallops. Serve with chilli oil for Gyoza. Made by Helen.

I have recreated this from watching MasterChef cooking a while ago. I decided to add some of my own ingredients and grab the opportunities to try it out. I am glad that I did it. Thus, glad to try make Gyoza. Its prawns and pork dumplings. I didn’t make the wrappers but at least I did try make it.

Never let go off opportunities that are right there for you. Grab them make the best you can. This is simple meal with creative and great idea. Surely you all love a crispy roast pork. I certainly do. Anyway, I love the sauce that goes with it. This meal is delicious, hearty and enjoyable. Let cook!!!!!



2 large onions, peeled and thickly sliced
½ bunch thyme
2 cups beef stock
1.2 kg pork belly, skin scored
2 teaspoons olive oil


1 cup beef stock
3 shallots, peeled and roughly chopped
2 cloves garlic, peeled and smashed
1 cup dry white wine
juice of 1 lemon
100 g butter, cubed
2 tablespoons cream
½ cup finely chopped thyme

White Bean Puree:

1 tablespoon olive oil
3 shallots, peeled and finely chopped
2 cloves garlic, peeled and smashed
1 x 400 gram can cannellini beans, drained and rinsed
½ cup chicken stock
2 tablespoons cream
2 tablespoon Dijon mustard
juice ½ lemon

To serve:

2 tablespoons olive oil
12 spears asparagus, trimmed
salt and pepper, to taste

Gyoza (pork dumplings)

2 teaspoons vegetable oil
2 teaspoons finely grated fresh ginger
2 garlic cloves, finely chopped
55g (3/4 cup) coarsely chopped green cabbage
2 tablespoons water
250g pork mince
2 shallots, trimmed, thinly sliced
1 tablespoon soy sauce
2 teaspoons caster sugar
1 teaspoon sesame oil
24 gow gee wrappers
1 1/2 tablespoons vegetable oil, extra
160ml (2/3 cup) water, extra
Black vinegar or Chili oil to serve

Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.
Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.

Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with vinegar or chilli oil.

Note: you can use frozen Gyoza Dumplings or make your own one day in advance or you can freeze  up to (3 weeks)  the remaining to use it for something else. I use my remaining freeze Gyoza. 

Master Chef original: