Gyoza is the ninth recipe in Sweetness and Lightning.
Makes around 24 Gyoza
- 100g (1/2 cup) Strong Flour (Sifted)
- 100g (1/2 cup) Weak Flour (Sifted)
- 2g (1/2 teaspoon) of Salt
- 100cc (2/5 cups) Water
- Some Strong Flour for dusting
- A: 150g Cabbage Leaves, 150g Napa Cabbage Leaves, 2/3 tbsp Salt
- B: 20g Onion, 40g Garlic Chives, 5g Ginger
- C: 1/3 tsp Salt, 1 tbsp Soy Sauce, 1 tbsp Sake, 2 tbsp Water, 150g Ground Pork, 2 tsp Sesame Seed Oil
- Put the Strong and Weak Flour into a bowl and slowly add the Water (mixed with the Salt) while stirring thoroughly with chopsticks. Once it starts to clump, mix it with your hands and roll it up into a ball. Dust a surface with flour and press out the dough, then fold it over. Do this about 100 times and then put it in a plastic bag for 30 minutes.
- Mince A and mix each ingredient with 1/3 tsp Salt, then let sit. Squeeze with a cloth and then strain. Mince B, too.
- Put the Pork in a bowl and add C. Stir thoroughly. Combine with step 2 and add the sesame oil. Once it's all mixed together, let it sit in the fridge for a while.
- Take the dough from step 1 and split it into 2 parts, then roll each into a log. Cut each log into 12 parts and then dust the cut surfaces with Flour. Take a slice out and flatten it with your hand, then roll it out with a rolling pin into a 7-8cm diameter circle.
- Put the filling on the skin and dab water around the edges. Make little ridges as you close up the skin.
Heat oil in a pan and then turn off the heat. Put the Gyoza in the pan. Turn on the heat for about 10 seconds, add 100cc of water and put a lid on. cook on medium heat, and once the water has evaporated, add a small amount of oil and cook until cook until [Sic] they brown up.
Boil a full pot of water, and add the gyoza one by one. Boil for 5-6 minutes and take out once the edges turn clear.