Ingredients
Dough
- 140g plain flour, plus extra for dusting
- 125ml very hot water
Filling
- 110g pork, chicken mince or tofu
- 75g savoy cabbage or chinese cabbage, chopped
- 1 tsp finely chopped ginger
- ½ tbsp Shaoxing rice wine
- ½ tbsp dark soy sauce
- ½ tsp light soy sauce
- ½ tsp salt
- ¼ tsp black pepper
- 1½ tbsp finely chopped spring onions
- 1 tsp sesame oil
- ½ tsp sugar
- 1 tbsp water
Method
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To make the dough, place the plain flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork until the water is incorporated.
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Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
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While the dough is resting, combine the ingredients for the filling in a large bowl and mix them together. Set aside.
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After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky.
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Once the dough is smooth, shape it into a roll about 23cm long and about 2.5cm in diameter, using your hands.
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With a sharp knife, slice the roll into 16 equal-sized pieces. Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm in diameter.
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Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
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Place two teaspoons of filling in the centre of each round and moisten the edges with water. Fold the dough in half and pinch together with your fingers. Pleat around the edge, pinching with your fingers to seal well.
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To cook the gyozas, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add some oil and place the dumplings flat-side down into the pan.
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Reduce the heat and cook for two minutes until they the dumplings are lightly browned. Add 75ml water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Uncover the pan and continue to cook for a further two minutes.
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To serve, remove the dumplings from the pan with a large slotted spoon and serve with soy sauce.
This recipe can easily be adapted for vegans and vegetarians by switching the mince for tofu or quorn.
