Sunday, 16 March 2014

Gyoza - updated

Wanted to have gyoza over the weekend, so defrosted my gyoza skins but then did not have time to make them, so when I did want to make them, the skins were not useable.

So went about making my own skins and actually, they are not that difficult to make. 

dough: (double this for the amount of filling, but easier to make it in 2 batches - or just halve the filling recipe)
1 cups (250g) all-purpose flour
1/4 cup (60g) warm water
flour for work surface
* 1 cup of flour gets me 20 pieces of skin

dipping sauce:
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes.
Take half the dough and roll out using a cutter. Keep all unused dough under damp cloth.
What I do is cut it using a smaller size cutter and then roll out to the size I want and also rolls out thinner after being cut. (2nd picture shows smaller cut out and then bigger after being rolled out.

1 pack gyoza skin or own self made version
250 gm minced pork (for halal version, you can use minced chicken or turkey)
250 gm minced beef (or all pork)
4-5 pcs Chinese cabbage – can be substituted for cabbage
2 sprigs - chopped spring onions
1 tsp minced garlic
1 tsp minced ginger
1 tbsp soy sauce
1 tbsp rice wine (omit if you are making the halal version)
splash of sesame oil
1 tsp corn flour mixed with a little water

Dipping Sauce:
2 tbsp soy sauce
1 tbsp black vinegar
1 tsp sesame oil
dash of la yu – chilli oil

1. Boil some water in pan and when boiling, add cabbage into pan until wilted. Remove from pan and dunk in cold water. Remove from water and squeeze out the water from the cabbage and chop finely.
2. In a bowl, add the 2 different kinds of minced meat, spring onions, cabbage and ginger.
Add the salt, soy sauce, rice wine and sesame oil. Mix well.
3. Take a tbsp of the mixture and place on a gyoza skin. Dab a little of the corn flour slurry on the top half of the skin and fold into half. Pleat the skin. Repeat till all the meat has been used up.

4. Heat a little oil in a flat base frying pan. When hot, place the gyozas in the pan and leave for bottoms of gyozas to get brown. After 5 mins, add 150 ml water. Cover. Leave lid on for about 7 mins for gyoza to steam/fry. Remove lid and check to see that skin has become translucent. If not ready, add a little more water and cover for another 2 mins.

5. When gyozas are cooked, remove and place on plate with bottoms facing upwards.
6. Serve and eat with dipping sauce.