Gyoza - Japanese style dumplins

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Japanese Foods

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Ingredients

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

Procedures

Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe.

Put a wet towel over the dough, and let it stand for several minutes.
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:
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.
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces.
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:
Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces.

Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around.

Close the gyoza. While closing it, fold the edge about 6 times as shown on the image.

Put the gyoza on the table as shown in the image.

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.
Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat.
Dipping sauce: Mix the same amounts of soya sauce and vinegar together.

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<h1>Gyoza - Japanese style dumplins</h1>
 Ingredients :
 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 <hr hieght="1">
 Procudures
 Mix the water and the flour to a dough that should not be sticky but as soft as an ear lobe. 
 
Put a wet towel over the dough, and let it stand for several minutes. 
 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: 
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. 
Put some salt on the cabbage, and let it stand for five minutes. Then press the water out of the cabbage pieces. 
 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: 
 Put some of the filling onto a piece of dough. Remember that the filling should suffice for 30 gyoza pieces. 
 
 Moisten the edge of the dough with water. Moisten only a semicircle, not all the way around. 
 
 Close the gyoza. While closing it, fold the edge about 6 times as shown on the image. 
 
 Put the gyoza on the table as shown in the image. 
 
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. 
Keep the high heat and wait until all the water has vaporized. Then remove the gyoza from the heat. 
Dipping sauce: Mix the same amounts of soya sauce and vinegar together. 
 
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