Gyoza recipe (my style)
I love Japanese kitchen so much. The balance of flavours, the apparent simplicity that hides a complexity that goes back to centuries, the techniques,... everything seems to me so appealing.
I have tried to replicate a couple of dishes for lunch, and the flavour was pretty good.
I made some gyoza, the Japanese dumplings, and Dashimaki tamago, the Japanese omelette dashi-flavoured.
Here the recipe!
Gyoza (my style)
DOUGH:
-200gr white flour
-100gr potato starch
-170gr water
FILLING:
-200gr minced meat
-garlic
-spring onion
-ginger
-leek
-cabbage
-soy sauce
-sesame oil
-sake (optional: I didn't have it at home, so I skipped it)
Start preparing the dough: simply mix the flour and the starch with warm water until you get an elastic dough. Cover the ball with some film and leave it in the fridge for one hour.
Now let's make the filling. Mix well all the chopped ingredients, some soy sauce and sesame oil (enough to taste), sake if you have it, in a bowl and leave it in the fridge.
After 1 hour take the dough and roll it out; cut it in circle shapes (I have used a glass).
Take the filling and put a proportional amount in the center of every circle (not too much! Don't over fill it). To seal the gyoza, simply put your finger in some water and run it all around the edges of your circle dough. Fold it in half, and start making pleats. It is not that difficult, you just need some patience. Take your time.
Now your gyoza are ready to be cooked! I have heaten a pan with some sesame oil; I fried my gyoza until they got a brown crust and then I poured some water, a cover, and I left them steam until cooked.
It turned out delicious!
