Make you own Gyoza

I love gyoza or Japanese dumplings. Since I found this recipe many years ago when I was a student in Cincinnati, Ohio, you can call these little darlings potstickers like the Americans do. So called because they stick to the bottom of the pot - you will find out why when you read the cooking instruction.

Dough

2 cups plain flour, will need more to make it more solid, plus extra for rolling
2/3 cup boiling water
1/3 cup cold water
1 tbsp vegetable oil

Combine all and knead until smooth. Divide into 30 balls and roll each into a thin 2-inch circle.

Filling

500g pork
1 1/2 tsbp soy sauce
1/2 tbsp sesame oil
1/2 tbsp sugar
1 tsbp sherry
Dash of pepper
1 egg
1 1/2 tsbp cornstarch
1/2 inch finger of ginger, finely chopped

Mix all the ingredients together. Put a small dollop into each 2-inch dough circle, fold into half and pinch the semi-circular edges - I'll have to make a video of how I do this!

Now, put a small amount of oil in a flat bottomed pan, with lid. Arrange the potstickers at the bottom of the pan and let them brown in the oil. The once it's nicely brown, pour 1/4 cup of water into the pan in high eat that it bubbles and hisses - cover and let the whole thing steam. You will get beautifully steamed dumplings with nice brown bottoms.

To eat these lovelies, make a dipping sauce from 1 tbps soy sauce, 1/2 tsp sesame oil and 1 tbsp vinegar (malt, if you can).

These make a lovely starter or invite some friends to dinner and make them together.

For vegetarian, use steamed shreded cabbage mixed with chopped mushrooms, spring onions, ginger and soy sauce. But I've never tried this one.

Enjoy! Post me your feedback on how yours turn out.

Comments

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