It’s half term and I found time to make Gyoza!
Whilst it is not particularly complicated, it does take time and actually lots of effort (rolling that dough out is tough going), the results however are so very tasty that it is worth the hassle. It’s worth saying that you can make double the wrappers and freeze some for next time.
140g plain flour (plus extra for dusting)
125ml very hot water
110g minced pork
75g Chinese leaves or spinach, finely chopped
1/2 tsp sesame oil
1 tsp grated ginger
1 tbsp dark soy sauce
1 crushed clove garlic
1 tbsp finely chopped spring onions
6 tbsp soy sauce
2 tbsp white rice vinegar
1/2 tsp finely chopped spring onions
1 clove garlic thinly sliced
For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork, until the water is incorporated. Add more water if needed. Tip the dough mixture onto a floured work surface and knead it with your hands, adding a little flour if it’s sticky. Continue kneading until it is smooth, approx 6-8 minutes. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for 15-20 minutes.
- combine the stuffing ingredients in a large bowl and mix them together well. Set aside.
- After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky. Once the dough is smooth, shape it into a roll about 23cm/9in long and roll out with a rolling pin until the dough is paper thin (make sure surface is floured, as it will stick) and cut circles with a cutter 9cm in diameter.Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
Place about two teaspoons of filling in the centre of each ‘pancake’ and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.
- To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add sesame oil and place the dumplings flat-side down into the pan. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.
- For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.
Serve with salad or sushi!