Gyoza (Japanese Dumpling)
- 200 g (7 oz) flour
- 1/3 cup boiled water
- 1 pinch salt
- 150 g (5 oz) minced pork
- 180 g (6 oz) flesh/young cabbage or/and Napa cabbage (chopped. If it becomes watery, add a pinch of salt and squeeze)
- 30 g (1 oz) Nira(Japanese green garlic chives) or leek (chopped)
- 1 clove garlic (shred)
- 1 tsp ginger (shred)
- Salt and pepper
- 1/2 tsp soy souce
- Some drops of sesame oil
- Dip sauce: 3 tbsp soy sauce, 2-3 tbsp vinegar, 1 tsp sesame oil, Shichimi or chili power, 1/2 tsp oyster sauce (optional)
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1. Mix flour, salt and boiled water. In the beginning by chopsticks because it is too cold, after a while by hand.
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1. Mix flour and 1/2 water. Add the rest of water in a couple times until as soft as earlobe. Put it in refrigerator for an hour.
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3. Filling: Mix minced pork, vegetable, salt and pepper, soy sauce, sesame oil.
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4. Make thinly rolled circles of dough.
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5. Cut them and form balls (about 15 g each). They will be about 25 balls.
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6. Surface with flour and roll them into disks (8-10 cm). If it is too much work, just buy ready skins in Japanese or Chinese supermarket.
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7. Place 1 tbsp filling in the center.
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8. Wet the edge and form.
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9. This is the backside of Gyoza.
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10. Preheat a nonstick pan and spread oil. Put Gyoza and quickly pour in the water over the gyoza and cover the pan tightly. Cook about 7-10 minutes.
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11. When no water remaining in the pan and the bottom of Gyoza are golden color, they are ready.
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12. If you make a lot at once, you can freeze Gyoza before cooking. Put them on a tray, cover it by plastic wrap and leave in a freezer.
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13. When Gyaza are frozen, you can keep them in plastic bags
