(serves 4 | 2 hours | medium)
Hidden somewhere at home I have a bucket list I created years ago in which one of the things I wanted to do was eat Gyoza and nothing else for a whole week. I’ve yet to tick this off but hope to do so one day. They’re one of my favourite comfort foods, which require a bit of time to make but are worth the effort.
100ml hot water (you might need slightly more or les) – 200g Plain flour “00” – 400g minced pork – 2 chives – 1 garlic clove – soy sauce – sesame oil – 1 heaped tsp grated ginger – 1 leek – pepper
- Place the flour onto a wooden board and pour the water very gradually on top, a very small amount each time. Start kneading, adding more water if necessary until you have a smooth, springy ball of dough. Compared to fresh pasta, this dough needs to be kneaded for much less time. You don’t need to use up all the water, but better have more ready than having to boil more!
- Wrap the dough in cling film and let it rest for 30 mins.
- In the meantime, wash the chives and leek and chop them finely, do the same with the garlic.
- Place the minced pork in a bowl and add the chopped veg, garlic and grated ginger. Pour in two tbsp of soy sauce and one of sesame oil, then begin combining everything with your hands until you have a homogeneous mix. Taste and see whether you should add more sesame oil or soy sauce, then add a sprinkle of pepper.
- Once the required time has passed, remove the dough from the wrapping and place on a wooden board with a sprinkle of flour, cut the dough into smaller pieces and roll each piece into a ball. If you have a pasta rolling machine, flatten the dough out to the thinnest level and cut circles into it using a wine glass. If working by hand, roll each ball out into a sphere to a thickness of 2 or 3 millimeters.
- Place a teaspoon of filling in the middle of each circle, then dip your finger in a bowl of water and run it across half of the circle, this allows for the gyoza to seal better. Fold the dumpling in half, keep one side straight as you fold the other side onto it, creating small creases – watch a youtube tutorial! Repeat with all the dough and filling.
- Place a large pan over a high flame and add a drop of sesame oil. Place the gyoza into the pan so they fit snugly without touching (you might need to do this in batches). Let them crisp on one side and then pour in enough room temperature water to cover the gyoza by half. Cover the pan with a lid and let the gyoza steam until cooked through.
- Once the water has almost completely evaporated, remove the lid and let them cook for a few more minutes on high heat.
- Remove from the pan, place in a serving dish along with a bowl filled with soy sauce and a drop of sesame oil.