Gyoza

​Hidden somewhere at home I have a bucket list I created years ago in which one of the things I wanted to do was eat Gyoza and nothing else for a whole week. I’ve yet to tick this off but hope to do so one day. They’re one of my favourite comfort foods, which require a bit of time to make but are worth the effort. 

Makes enough for 4 people
 
For the dough 
1/5 litre boiling water
200g Plain flour 00

For the filling 
400g mince pork
2 chives
Chinese lettuce 1 bunch
1 garlic clove
soy sauce
1 egg 
sesame oil 
1 teaspoon grated ginger 
cornstarch  
1 leek

To serve 
soy sauce
sesame seeds
 
Directions 

1. Place the flour onto a wooden board and pour the water very gradually on top, a very small amount each time. Start kneading, adding more water if necessary until you have a smooth, springy ball of dough. Compared to fresh pasta, this dough needs to be kneaded for much less time. You don't need to use up all the water, but better have more ready than having to boil more! 
2. Place the ball of dough under a bowl and let it rest for 30 mins. 
3. In the meantime, clean the chives and chop them roughly. Do the same with the lettuce and leek. Place both in a food processor with the pork mince, soy sauce, sesame oil, ginger, chopped garlic and egg yolk.
4. Blend till well combined and place mix into a bowl. Add cornstarch and mix well. 
5. Once the required time has passed, remove the dough and place on the wooden board with some flour, cut the dough into smaller pieces and roll them into small balls. 
6. Roll each ball out individually using a rolling pin, until they're 2 or 3 mm thick. 
7. Using a teaspoon take the meat mix and place it in the middle of the circle of dough. Dip your finger in a bowl of water and wipe it on one side of the dumpling (this will allow for the dough to stick better together). Fold the dumpling in half and crease the edges to create the pattern seen in the picture. Start from the middle and fold down each side. 
8. Roll out the rest of the dough, fill it and fold it.
9. Place a wok or large frying pan on high heat with the sunflower oil. When the oil is about to spit place up to four dumplings in the pan and let them crisp on one side.
10. You can now pour in water to almost cover them completely. Cover with a lid and let them steam until they are cooked through—I suggest tasting one before you remove them all.
11. Serve with soy sauce. 

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