Posted by skyeagle on October 04, 2000 at 11:39:20:
In Reply to: Gyoza posted by PUFF on September 14, 2000 at 11:51:43:
Here is a recipe from www.japan-guide.com:
GYOZA
Japanese style dumplins
Gyoza is originally a Chinese dish that has also become very popular in Japan. This
recipe shows all the steps of how to make the dough and the filling. You may
prefer to use premade pieces of dough (or even completely premade deep frozen
gyoza).
premade dough
deep frozen gyoza
Ingredients (for 30 Gyoza):
Dough:
170 mL water
200 g strong flour
Filling:
200 g ground pork
Cabbage
Nira*: can be substituted by leek or green onion
Leek or Green onion
Garlic
Ginger
Sake*
Soya sauce, salt, and pepper
Sesame oil
Dipping Sauce:
Soya sauce
Vinegar
* This ingredient may not be available in Western supermarkets, but you should be
able to find it in Japanese grocery stores that exist in most large European and
American cities.
Preparation:
Dough:
1.
Mix the water and the flour to a dough that should not be sticky but
as soft as an ear lobe.
2.Put a wet towel over the dough, and let it stand for several minutes.
3.
Separate the dough in 30 pieces, and form each of them to very thin
discs with a diameter of about 10 cm. The middle of each disc should
be a little bit thicker than the edge.
Filling:
4.Cut some green, outer cabbage leaves, some green onion (or leek), nira,
ginger, and garlic in very small pieces. The amount of these ingredients
should equal the amount of meat. Do it as you like.
5.Put some salt on the cabbage, and let it stand for five minutes. Then press
the water out of the cabbage pieces.
6.
Mix the cabbage, green onion (or leek), nira, ginger, garlic, and the
ground pork all together, and add some salt, pepper, soya sauce,
sake, and sesame oil. Mix it all very well.
Making and frying the Gyoza:
7.
Put some of the filling onto a piece of dough. Remember that the filling
should suffice for 30 gyoza pieces.
8.
Moisten the edge of the dough with water. Moisten only a semicircle,
not all the way around.
9.
Close the gyoza. While closing it, fold the edge about 6 times as
shown on the image.
10.
Put the gyoza on the table as shown in the image.
11.Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add
water so that the gyoza are in the water with about half of their hight.
12.Keep the high heat and wait until all the water has vaporized. Then remove
the gyoza from the heat.
13.Dipping sauce: Mix the same amounts of soya sauce and vinegar together.
Serving and eating:
Eat gyoza pieces after dipping them in the dipping sauce.
General:
In China dumplins are eaten either steamed, fried or in a soup. Japanese gyoza,
however, are usually fried. There are many kinds of fillings used, eg. with different
seafood instead of the meat, other vegetable, etc.