Finally got round to making homemade gyoza. A lot cheaper than buying them ready made, but fiddly, even with a gyoza press off ebay! Might try rolling the dough through the pasta bike next time, or buying wrappers.
Serves 2
250g plain flour
150ml boiling water
1tsp salt
Cornflour, for dusting
For the filling
200g white cabbage (might try 100-150g next time as I have about half the filling left over)
4 chestnut mushrooms
1 carrot
4 water chestnuts (optional)
thumb-sized piece of ginger, peeled and finely grated
2 garlic cloves, finely grated
3 spring onions, finely sliced
2 tbsp sunflower oil, plus extra for frying
1 tbsp soy sauce
1 tbsp saké, Shaohsing rice wine or dry sherry
For the dipping sauce
6 tbsp soy sauce
2 tbsp rice wine vinegar
crispy chilli oil (optional)
Miso Soup
500ml boiling water
1 vegetable stock cube, crushed
1 tbsp miso paste
2 small sheets dried seaweed, snipped into small strips
100g tofu, cubed
Mix the flour and salt and stir in the boiling water. When cool enough to handle, knead for 10 minutes (I put it in the bread machine on the dough cycle), then dust with cornflour, wrap and chill for at least 1 hour.
Whilst the dough is chilling finely grate/chop/mince the filling ingredients. Heat the oil in a wok and stir fry the chopped vegetables for a couple of minutes until soft. Drizzle over the soy and saké and cook for a couple more minutes until the liquid has evaporated. Turn off the heat and leave to cool.
When the dough has rested for an hour, dust a clean surface in cornflour and divide the dough in two. Roll the first ball of dough out until paper thin. Cut out 10cm circles of dough with a pastry cutter or glass. Repeat with the trimmings, and the second ball of dough, until you have about 25 circles. I have to say I found the dough tended to spring back and found it hard to get paper thin dough, but I did rush things placing my dough in the freezer for 30 minutes as all the time I had.
To make the gyoza, hold a circle of dough in the palm of one hand and put a teaspoon of the filling in the centre. Dip your finger in a handy bowl of cold water and wipe around the inside edge of the skin. Bring the edges of the skin together, pinching it closed. There are videos of gyozas being beautifully pleated closed but I couldn't be bothered.
Dissolve the stock cube and miso in the water in a small pan. Snip in the seaweed. Once boiling turn off the heat and add the tofu cubes and cover.
Heat a drizzle of oil in a non-stick frying pan with a lid. Fry the gyoza, flat-side down, for 2 mins until golden. Add 100ml water to the pan and cover. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza is cooked through. Remove the lid and leave the gyoza to sizzle on the bottom for a minute. Mix the dipping sauce ingredients together and pour into little bowls/ramekin dishes. Pour the miso soup into bowls, and serve with the gyoza.
NB. Gyoza can be prepared in advance and frozen. After making them, space them out on a baking tray dusted with cornflour and freeze. When frozen tip into a bag and put back in the freezer. Will keep for three months. Can be cooked from frozen.
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