Gyoza is said to have originated from a Chinese dish that has been embraced by the elegant Japanese This recipe is not for the faint hearted and takes patience and tenacity I have included Gyoza dough and the Gyoza filling. Given how time consuming it can be being a busy Goddess; one can avoid the whole dough process buying premade dough pieces, which are available at good supermarkets that includes Japanese and Chinese grocery stores worldwide.
Ingredients: (for 30 Gyoza) Dough 170 mL water 200 g strong flour ) Strong Flour is a whole other “Vita” story loved ones
Filling:v 200 g ground pork/ chicken Cabbage Nira*: can be substituted by leek or green onion quite taken with adding 1 Leek or green or red onion and garlic chives Garlic Ginger Sake* Soya sauce, salt, and pepper Sesame oil
Soya sauce Vinegar
*Nira will be available in all good supermarkets, but also be readily available in Japanese grocery stores or ask your local Japanese take away where they source their ingredients.. As will Sake be found at your local deli or bottle shop
In a bowl, toss the cabbage with 1/2 teaspoon salt. Set aside for 15 minutes to draw excess moisture from the cabbage. Drain in a strainer and rinse with water. Squeeze the cabbage in your hands to remove more moisture.
Transfer the cabbage to a bowl and add the garlic, ginger, garlic chives, pork, and or chicken. Stir the ingredients so they come together. Add salt, sugar, pepper, soy sauce, sake, and sesame oil and combine well.
Scoop up about 1 tablespoon of filling and put it in the center of a gyoza wrapper. Fold, pleat, and press to enclose the filling into a pleated crescent shape. Place the finished dumplings on a plate lined with parchment paper (to avoid the bottom sticking to the plate). Repeat the same until the filling is used up.
Combine some soy sauce, rice vinegar, and chili oil in a small bowl to create dipping sauce. Taste and adjust the flavor according to ones liking.
COOKING METHOD AND TIME IT TAKES TO MAKE LOVE MADE VISIBLE
Heat a cast iron or good quality pan over medium-high heat Add 1 1/2 tablespoons rice bran oil. Add the dumpling one at a time, placing the sealed edges up in a winding circle pattern. Fry the dumplings for 1-2 minutes, until they are golden or light brown at the bottom.
Add 1/4 cm depth of water into the pan and cover it immediately with its lid and lower the heat to medium. Let the water bubble away until it’s dry, for about 6-8 minutes. After the water is gone, remove the lid and fry for another 1-2 minutes until the bottoms are brown and crisp. Transfer the dumplings to a serving plate and serve immediately with the dipping sauce. Very yummy indeed