Tuesday, 25 April 2017

Gyoza

Recently I've been really wanting to make some gyozas. Sadly, I've been putting it off in sight of a sweeter treat. However, this week I made the time. Gyozas are incredibly delicious Chinese dumplings. That's right - they're Chinese, no matter how popular they are in Japan. They're pan fried leaving the bottom irresistibly crispy, with the rest perfectly soft and moist.

This recipe uses traditional flavours (the ones you get if you buy the original flavour from an authentic restaurant or stall). The bold flavour of the garlic and the spring onion/ leek stay strong with the pork as you dip into that flavourful sauce. With the addition of ginger, you get that extra hint of warmth and flavour.

If you don't want to make your own wrap/ skin, they are readily available at most good Asian stores. They will normally come frozen so fully defrost before using. With the right skin and cooking, you're looking to get they perfect amount of chew to coincide with that sensational filling.

Recipe
Ingredients:                                                                                                           (Makes 18 dumplings)

(Gyoza Wrap/ skin)

150g strong flour
Pinch of salt
100ml boiling water

(Pork filling)

360g pork mince
2 cloves garlic, minced
10g fresh ginger, minced/ grated
2 spring onions or some leek, finely chopped
1 head pac choi, finely chopped
2 tbsp light soy sauce
Sprinkle chilli flakes or 1/2 fresh chilli finely chopped

(Dipping Sauce)

4 tbsp light soy sauce
2 tbsp rice wine vinegar
1 tbsp chilli oil/ sesame if too spicy

Method:
  • Start by making the gyoza skins. Sift the flour and salt into a mixing bowl. Add the boiling water and incorporate with either chopsticks or a spoon. (Don't add all the water in one go as it may not all be required).
  • Make a ball with the dough, cover with cling-film and leave to rest for 30 - 45 minutes.
  • For the filling, mix together the pork mince with the remaining ingredients till combined. Season the mixture, leave in a fridge till needed.
  • Once rested knead the dough till smooth and stretchy. (4-5 minutes) 
  • Roll the dough on a floured surface until a thin as you can possibly get it. Cut out circles with a cutter. Preferably 10cm in diameter.
  • Spoon around 25g of filling into the centre of the skin. Wipe a little cold water all around the edge of the skin. Fold over and press together. 
  • With the seal at the top press down gently to create a flat bottom. Leave on a tray with baking paper whilst making the rest. Keep in a fridge until needed.
  • For cooking, heat a little oil in a frying pan that has a lid. Add the gyoza's flat side down and fry till the underneath is golden brown. 
  • Add 50-70ml of water to the pan and cover with the lid. Cook for 3-4 minutes. 
  • For the sauce mix together all the ingredient and pour into a dipping bowl. 
  • Remove the lid and continue to cook till the filling is cooked through. 
  • Serve alongside the dipping sauce. Feel free to add any addition vegetables on the side. 


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