Udon Noodle Soup with Pork Gyoza

Download a printable PDF version of the recipe.

Ingredients

Method

1. Split spring onion down middle lengthwise and finely chop. Add pork mince, garlic, ginger, chopped spring onion, soy sauce, sesame oil, salt and pepper into a large bowl. Mix ingredients with hand until well combined.
2. Place 20-25g (a heaped teaspoon) of the mince into the centre of a pastry. Using a finger, wet the edges of the pastry with water. Fold pastry in half, sealing the filling inside with as little air as possible and pleat the edges every 1cm. Continue until all filling is used up. Cover completed dumplings with a damp cloth and set aside.
3. Bring a pot of water to the boil and add a splash of white vinegar. Gently place eggs in to the boiling water and boil for 7 minutes. Place the eggs directly into cold water to stop the cooking process and allow to cool. Peel eggs and set aside.
4. Slice carrots to make circles and blanch them in boiling water, then cool in cold water. If using frozen corn, place into the boiling water for a few minutes and then remove. Thinly slice mangetout into thin pieces and set all ingredients aside.
5. Heat 800ml of chicken stock. Add soy sauce, sesame oil and a sprinkle of pepper to make the soup.
6. Add enough oil to cover the base of a hot pan and place gyoza in, making sure they stand on their bases. Cook the bottom of the dumplings to a medium golden brown and then add half a cup of water to pan and immediately cover with a lid. Let the gyoza steam for 3-4 minutes.
7. While gyoza are cooking, put noodles into a pot of boiling water and cook for about two minutes.
8. Place half a teaspoon of sesame oil into bottom of each serving bowl and add a few ladles of hot broth. Add noodles to bowls and cover with broth.
9. Cut eggs in half. Place hot gyoza into bowls with eggs, carrot, corn, mangetout and finish with a sprinkle of sesame seeds.

Download a printable PDF version of the recipe.

View on YouTube

Download a printable PDF version of the recipe.