gyoza

Gyoza

I had to make this loads of time before I got it right.

Gyoza

It's really not thát complicated but the folding part does take some practise. You can also buy premade gyoza sheets but I just love making everything myself.

You start with the dough, let this rest for an hour so the gluten can relax. This makes it easier to roll it out. I use a pasta machine for that. With a round cookie cutter I cut perfect gyoza sheets.

In the meantine you make the filling. You season the cabbage with salt and then squeeze so all the moisture will come out. Add the other ingrediënts, cover and let it marinate until the dough is ready.

Fill the dough with a teaspoon of filling. Then squeeze the top part closed so it looks like a closed taco, than fold the right to the left in 3 folds and the left to the right in 3 fold.

Repeat with the rest. In the beginning this will take some time just because the folding probably won't come natural.

Heat up a bit of oil in a pan and bake the bottom part of the gyoza until golden brown. Add a splash of water, cover with a lid and let it steam for a couple of minutes until done.

Serve immediately with a sauce. I can also highly recommend to serve some chili oil with it.

Gyoza

Gyoza
cooking time45 min
total cooking time1 uur 45 min
servings: 2

Necessities

  • Pasta machine
  • round (cookie) cutter

Ingredients

for the dough

  • 400 grams flour
  • 220 grams boiling water
  • 7 grams seasalt

for the filling

  • 450 grams ground pork
  • 3 cloves garlic, chopped
  • 1 Chinese cabbage
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 8 grams salt

Overig

  • oil
  • 30 ml Soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • optional: chili oil

Instructions

  • Mix the flour with the salt ans the boiling water. Use chopsticks to mix and when it's cool enough knead with you hands. Do this for about 5 minutes or until your dough is smooth. It doesn't work well with a kitchenaid.
  • Wrap in saran wrap and let rest for an hour.
  • In the meantime make the filling by seasoning the cabbage with plenty of salt. Squeeze the cabbage so all the moisture will release. Drain and add the ground meat, garlic, sesame oil and soy sauce. Mix and set aside.
  • Divide the dough in 4 pieces. Put every piece through a pasta machine until you have thin sheets. I go up to 6 on my pasta machine, that's thin but still very managable with folding.
  • Cut circles of about 10 cm diameter using a cookie cutter.
  • Fill the dough with a teaspoon of filling. Then squeeze the top part closed so it looks like a closed taco, than fold the right to the left in 3 folds and the left to the right in 3 fold.
  • Heat up a bit oil sunflouroil in a frying pan and put in the gyoza. When the bottom is nice and brown pour in some water and quickly put the lid on.
  • When the top part is shiny and steamed your gyoza are done. You can serve them with a sauce of soy, sesame oil and seeds. You can also add chili oil.

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