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Gyoza

Ingredients:

 

  • 200 g wheat flour
  • 40 g sesame seed flour + some extra for flouring your worktop
  • 140 ml hot water
  • 1 teaspoon salt

 

  • 500 g minced pork
  • 200 g oyster mushrooms
  • 1 spring onion
  • 1 clove garlic
  • 2 tablespoon soy sauce
  • 1 inch of ginger
  • 150 g kale
  • 1 teaspoon salt
  • freshly ground pepper
  • sesame seed oil for frying
  • + soy sauce, walnut oil and quince vinegar (I used this instead of rise vinegar) in a ratio of 3:1:1

 

For the filling, chop spring onion finely, grate ginger and garlic then mix well with oyster mushrooms and kale in a food processor. Add salt and pepper. When even the kale is chopped into small peaces, mix in the minced pork.

 

For the dough, mix the ingredients and knead for 10-12 minutes (or until completely smooth). With a mixture of a handful of your flours, keep flouring your worktop. Cut the dough into 5 small pieces and flatten out until thin using a pasta machine (setting 6) several times. Using a round cookie cutter (or a round glass) cut out about 50 small, round and flat pieces from the dough.

 

Place a nut-sized portion of the meat mixture on each piece of dough, fold in half over the filling and pinch the edges with your fingers. When each piece is ready, heat up 2 tablespoon sesame seed oil, place the filled dumplings in the oil (not too tight as you have to be able to turn them over) and fry them for 3 minutes. Pour in 10 ml water and cover immediately. After 3-4 minutes, when all the water is gone, take off the lid, add another tablespoon of sesame seed oil and fry the other sides as well (for 3 minutes). It will take several runds to fry all the fifty pieces.

 

Serve it with a mixture of 3 tablespoon soy sauce, 1 tablespoon walnut oil and 1 tablespoon quince vinegar as a dip for the dumplings.