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One year ago: Pane cassetta altamura/ Semolina bread
What you need
For Gyoza wrappers: yield 15 no
All purpose flour: ¾ cup
Salt: ⅛ teaspoon
Boiling water: ⅛ cup
For Gyoza filling
Cabbage: 1 cup (chopped finely)
Carrot: ½ cup (grated)
Onion:⅓ cup ( chopped finely)
Green onion: ⅓ cup ( chopped finely)
Ginger garlic paste: 1 tablespoon
Sesame oil: 2 tablespoon
Soy sauce: ½ teaspoon
Sriracha hot sauce: 1 teaspoon
For dipping sauce
Shallots: 1 teaspoon
Ginger garlic paste: 1 teaspoon
Soy sauce: ⅛ cup
Sugar: ½ teaspoon
Sriracha chili sauce: ½ teaspoon
Water: ⅓ cup
How I made
In medium bowl swift the all-purpose flour and salt and gradually add boiling water to form dough. Let rest the dough for about 1 hour in the bowl covered with a damp towel.
Transfer the dough to well floured surface and knead well for 5 minutes or until it become smooth. Shape them into long log. Then cut the log into 15 pieces. Roll each piece of dough into a 3-inch disk, making the outer edge thinner than the center, then dust it liberally with additional flour, and stack them (the flour will help keep them fresh and also prevent them from sticking to each other).
Initially the wrappers were of different shapes using a cookie cutter or lid cut them into thin circular rounds. If you are not planning to use immediately, you can freeze them for further use.
Pleating and cooking the Gyoza
Take one Goyza wrapper and place 1 teaspoon of filling in the center of Gyoza skin and wet the edge of Gyoza wrappers with water and fold into two. Start pleating from the center out to one side, and then go back to the center and pleat out to the other edge. Make pleats in only one side.
Once you have done pleating place the gyoza on a flat surface to flatten the bottom of the dumpling. You also can press on the pleats to tighten up the seal you've created at this point. Continue the process until you finish the entire filling and wrappers. You can also freeze them at this point for future use if you are not using them immediately.
In a pre heated medium skillet add 1 tablespoon of sesame oil and place the prepared gyozas in single layer.
Cook them for 2 minutes or until the bottom gets nice golden brown. At this point however top part is still cold and not cooked.
To this add ½ cup of water and cover the frying pan with lid and cook until the entire waters gets evaporated or 10 minutes. If need add more water and cook well.
In a bowl mix all the ingredients for dipping sauce.
Serve hot Gyoza with dipping sauce. ENJOY!!
Preparation time: Gyoza wrappers: 1 hour 10 minutes
Preparation of filling: 10 minutes
Cooking of Gyoza: 12 minutes
Yield: 15 no
Will you make it again: Yes I will
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.