We will introduce the recipe for handmade fried gyoza (dumpling) skins. The handmade skin is thick and very delicious compared to that in the supermarket, so please give it a try. Gyoza that is made with handmade skins can also be made as boiled gyoza. If you like soft texture, try the boiled gyoza.
Ingredients: 28 pieces (3 to 4 servings)
- 100 grams bread flour
- 100 grams cake flour
- 100 milliliters boiling water
- 1/4 teaspoon salt
- 150 grams minced pork
- 180 grams cabbage (or Chinese cabbage)
- 30 grams Chinese chives
- 1 tablespoon garlic (grated)
- 1 tablespoon ginger (grated)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sake
- 1 teaspoon sugar
- 1 teaspoon starch
- 1/2 teaspoon salt
- Oil (for fried gyoza)
- Soy sauce
- Chili oil
- Put the bread flour, cake flour, and salt in a bowl and mix it with a chopstick
- Add the boiling water little by little and mix everything together
- Mix it by hand in the bowl until the surface becomes smooth
- Cut the dough in half and form it into a stick shape, wrap with plastic wrap and let it rest for 30 minutes in the refrigerator
- Divide the stick-shaped dough into 14 pieces. Make sure that the dough does not dry out while you are doing this.
- Sprinkle starch on the table and flatten the dough one by one with a rolling pin and make a round skin about 8 to 9 centimeters in diameter. Sprinkle starch on the finished skin so that it does not stick.
- Mix all filling seasonings
- Mix those seasoning with the minced meat
- Mince cabbage (or Chinese cabbage) and Chinese chives before adding them to the minced meat mixture.
- Put the ingredients in the refrigerator for about an hour to allow the flavors to blend.
- Put one piece of the skin on your hand and place the meat mixture (about 1 tablespoon of the mixture) in the middle.
- Fold it in half and pinch it in the center. Pinch pleats from the center toward the right side. Then continue with the left side of the gyoza. If it is difficult, just fold it in half without making any pleats. Make sure all edges are sealed tightly.
- Add oil to a frying pan (a non-stick pan is preferred) over medium heat. Place the gyoza in a row. Fry them until the bottom of the gyoza turns golden brown. Pour about 100 ccs of boiling water into the pan and close the lid immediately to steam the gyoza.
- When the water evaporates, add some sesame oil.
- Serve with brown side up and enjoy!