Gyoza 鍋貼

Made gyoza for lunch today. Followed the wrapper recipe from 麵麵俱到 but if you want to cheat you can use those ready made gyoza wrapper. A nice recipe. For this gyoza, you can either steam it or pan fried it. I always like the crispy bottom of gyoza, so I pan fried them.

My kids do not like chives, so I added Chinese cabbage to half the portion of meat and chives to the other half.







Ingredients: (about 50 pieces)
300g plain flour
150g boiling water
60g cold water
1/4 tsp salt

Filling
300g minced pork
150g prawns deveined and diced to small pieces
4 pieces mushrooms soaked till soft and diced to small pieces

150g chinese cabbage (add to half portion of meat)
100g chives (add to half portion of meat)

Seasoning
1/2 tsp salt
2 tbsp water
1 tbsp soy sauce
1/4 tsp sugar
1/2 tsp sesame oil

Method:
1. Mix flour and salt in a mixing bowl. Pour in boiling water and using a pair of chopsticks quickly stir the flour mixture until it is like snow flakes.
2. Add in the cold water and knead it into a smooth dough. Rest dough for 30 minutes.
3. Knead dough into a long cylindrical shape and divide them into 50 pieces of 10g each.
4. Flatten each 10g piece into a round thin shape of about 9 - 10 cm in diameter and set aside for use later.
5. Mix minced meat with salt and water and blend till it is sticky like a paste. Add in the rest of the filling ingredients and seasonings. Blend well.
6. Wrap 1 heaped teaspoon or more of the filling into each gyoza wrapper.
7. Oil a flat bottom pan with 1 tablespoon of oil and pan fried till the bottom of the gyoza is golden brown. (I fry 12 at a go).
8. Pour in 160ml of water which is seasoned with 1 tsp vinegar and 1/2 tsp sesame oil and cover the pan with a lid. Cook till water dries up. Lastly, add in 1 tbsp oil and fry for a minute, this is to loosen the bottom of the gyoza from the pan.
9. Serve with ChinKiang black vinegar (鎮江香醋) and thinly sliced ginger.

Notes:
I rolled the dough into a big flat sheet and use the rim of a bowl to cut out the pieces of wrappers.