Gyoza (Dumplings)

We are a bit picky with our food and dumplings need to be great, not just good. We have been able to find one nice place to get dumplings in our city and then we decided to make our own. This was our first attempt and we learned a thing or two in the process— dumplings need a bit of our soul in them, and some heavy patience in the laborious process. Also, the time taken to make them is not directly proportional to the time it takes to eat them!
ps: we made pork dumplings but these are as good with minced lamb or chicken. (Add some heat if you kick up the fire a bit)

Ingredients Wrappers & filling

  • 2 Cups of flour
  • 1/2 Cup of water
  • 1 lb Minced pork
  • 3 Leaves of napa cabbage
  • 1/2 Cup of spring onions, finely chopped
  • 1.5 Inch ginger piece, finely chopped
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbs Japanese soya sauce
  • 1 tbs Sesame oil

Ingredients Dipping sauce

  • 4 tbs Japanese soya sauce
  • 3 tbs Sugar
  • 4 tbs Rice Vinegar
  • 2 tsp Grated ginger
  • 1 Finely chopped garlic
  • 2 tsp Sesame oil
  • Finely chopped chili

Method

Boil the cabbage for 2-3 minutes. Rinse with cold water and squeeze out the water. Then chop cabbage into small pieces. Mix the cabbage with the minced pork, spring onions, ginger, salt, soy, and sesame oil. 

Mix water and wheat flour. Roll out the dough, punch out rounds with the rim of cup turned upside down on the dough . Add the filling, fold and pinch to the edge so the dumpling becomes dense. You can also make the edge nicer with a dumpling shaper.

Boil the dumplings in water for 4-5 minutes and fry them in oil to get some nice color and crunch.

Mix all ingredients to the dipping sauce and stir until the sugar has dissolved. Season with finely chopped chilli and serve the sauce to your dumplings.

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