Konnichiwa, gourmets! Today we are making Japanese dumplings! Japanese dumplings are called Gyoza. These dumplings are incredibly juicy, fragrant and light in taste, but not so easy to prepare. What to where and how to go in detail in this recipe.
Gyoza is one of the types of dumplings in Asia. They are prepared from wheat dough from two types of white flour. Although in stores and delivery you can find the so-called Nordic flour. This flour contains more protein than the usual one, which makes pastries and bread products denser in texture.
Special attention is paid to the filling. The traditional filling is made from fresh white cabbage or Peking cabbage, minced pork and spices. Spices include fresh ginger, green onions or chives, garlic, soy sauce, sesame oil, rice vinegar.
The difference between gyoza and the usual dumplings is that they have their own unique traditional shape. Pinches-folds on a round dough will not turn out to be perfect the first time. There are two types of pinching on the gyoza: from left to right from edge to edge and from the middle to the edges. The first one is convenient and much faster, the second one will take a little more time and dexterity of both hands. The edge of the dough is pinched with the index finger and thumb of the left hand, and with the right hand (thumb and index finger) a fold is created on the near part of the dough circle and pinched with the second part. So it turns out a border of dumplings with folds on one side.
It is also worth paying attention to the technique of cooking gyoza. They are hardly spread on a cold frying pan, and only then turn on the fire. When the pan is heated, starch water is poured in. Water with starch gives a unique crispy crust to one of the surfaces of the gyoza. As soon as the water evaporates, pour a little vegetable oil to enhance the crunch effect of the crust. Gyoza is fried only on one side, the rest of the dumplings remains steamed only with starch water.
Gyoza recipe
Ingredients:
• White cabbage or Peking cabbage
• Minced pork
• Salt
• Green onion
• Garlic
• Ginger
• Soy sauce
• Sugar
• Sesame oil
• Rice vinegar
• Ground black pepper
• Corn starch
• Boiling water
How to cook Gyoza
Rinse and finely chop the cabbage, add salt and mix thoroughly. Leave the cabbage not for long.
Squeeze the cabbage with both hands. Put it in a large cup.
Finely chop the green onions and add them to the cabbage.
Grate the ginger and garlic on a fine grater, and also add to the cabbage.
Mix the minced pork with soy sauce, sugar, salt, sesame oil, rice vinegar, ground black pepper.
Combine the minced meat and vegetables in a large bowl. Stir until smooth.
We make gyoza: put the filling on a round piece of dough. Lubricate the edges of the dough with water so that you can glue the gyoza.
Holding the gyoza in your left hand, make a crease with your thumb and forefinger with your right. Press the resulting fold tightly against the opposite edge of the dough. Continue to make creases on the rest of the gyoza.
Place the gyoza in a cold pan in a row close to each other or in a circle.
Boil some water and dilute a little cornstarch.
Turn the stove on medium heat and wait until it heats up.
Listen to the gyoza, there should be a quiet characteristic sound of clicks, meaning that the dough has begun to cook.
Carefully pour the starch water into the pan without getting on the top of the gyoza.
Reduce the heat to low and cover the pan with a lid.
After a while, remove the lid, increase the heat a little more than average and wait until the water has completely evaporated.
Carefully pour a little vegetable oil around all the gyoza to give them a crispy crust. Control the degree of frying according to your desire.
Serving: Place on a plate, turning the gyoza toasted side up. Serve with rice vinegar and soy sauce sauce (in equal parts).
Lint to Gyoza wrapper.
