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Gyoza dumpling
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Filling: | |
| 400 g | Pork, minced |
| 1/4 cup | Ginger, chopped |
| 1 | clove Garlic, chopped |
| 1/4 cup | Green onion, chopped |
| 2 tsp | soy sauce |
| salt and pepper | |
| 2 tsp | sake |
| 2 tsp | miso |
| Wrapping: | |
| 1 cup | flour |
| water | |
| Sauce: | |
| 4 tbsp | soy sauce |
| 4 tbsp | rice vinegar |
| 1 tsp | sesame oil |
Add and mix just enough water to the flour to make a ball.
Knead it for 10 min while incorporating some flours as necessary.
Let it rest in a covered bowl for at least one hour.
Shape it in a cyllinder of approximatelly 1 inch in diameter.
Cut it in 1/4 inch slices.
Sprinkle a generous amount of flour on a cutting board and roll the slices into thin skins of 3-4 inch in diameters.
Mix well all the ingredients of the filling.
Take 1/2 tbsp of the mix, place it at the center of a skin, fold the skin into semi-circle, and close the rim by painting necessary amount of water. Place them with the edge up, and press lightly to flatten the bottom. You can add some small folds (gathers) along the edge.
Heat a pan with some oil. Cook the dumplings on the pan until the bottoms get colored slightly. Pour 1/2 cup of water into the pan, and place a lid at once. Lower the fire and let it simmer until they are done.
Mix the ingredients of the sauce.
Serve the gyoza with the sauce at the side.
Dip the gyoza in the sauce at the time of eating.
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