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. Although they’re quite complex to make whenever I make them I roll out loads. They freeze very well so you can produce up to a month’s supply. 

Makes enough for 4 people
 
Things you’ll need
 
A food processor
A wooden board
A wok or frying pan
A round glass or cookie cutter
 
For the dough 
90g Warm water
200g Plain flour
salt
 
For the filling 
400g mince pork
60g chives
50g lettuce
1 garlic clove
20g soy sauce
1 egg yolk
 
For the cooking
20g water
10g sunflower oil
 
To serve with
soy sauce
seasame seeds
 
1. Clean the chives and chop them roughly. Do the same with the lettuce. Place both in a food processor with the pork mince, soy sauce, chopped garlic and egg yolk.
2. Blend till well combined and place mix into a bowl.
3. Place the flour and salt on a wooden board, pour the water gently and start creating and kneading the dough. Create a ball which springs back when poked.
4. Place the dough in a bowl and cover with cling film, let it rest for 30 minutes.
5. Once the required time has passed, remove the dough and place on the wooden board with some flour.
6. Take bits of dough from the big ball and roll them out to be 2 or 3 mm thick. Using a glass cut circles out of it and set them aside.
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 right and end at the left.
8. Roll out the rest of the dough, fill it and fold it.
9. Heat 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 for 2 or 3 minutes (they might take more, depending on the thickness of the dough).
11. Serve with soy sauce. 

​original recipe from Giallo Zafferano 

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