Gyozas

Pour 4 personnes

Ingredients

Dough

• 200ml water
• 250g strong white bread flour
• 45g cornflour

Filling

• tbsp vegetable oil
• 100g white cabbage, finely chopped
• 4 spring onions, finely sliced
• 1 garlic clove, grated
• 125ml water
• 200g minced pork
• 1½ tsp sesame oil
• tbsp finely grated ginger root
• 1 tsp salt
• 1 tsp cornflour
• dipping sauces of your choice, like Sriracha sauce

Instructions

Dough

Bring the water to the boil and leave to cool slightly.

Work the water and bread flour together in a bowl.

The dough should be smooth and not sticky, so add more water or flour if needed to get a good consistency.

The more the dough is worked, the shinier and more supple will get.

Knead for approximately 10 minutes.

Sprinkle the work surface with cornflour and roll the dough into a sausage shape about 2-3cm thick.

Divide the dough into 30 equally sized pieces.

Roll the pieces into small balls.

Roll the dough balls out with a rolling pin into thin round sheets, about 10cm in diameter.

Keep in a damp kitchen towel until ready to fill or freeze.

Filling

Defrost the dough wrappers in the fridge overnight or leave at room temperature for a few hours.

Heat tbsp of the vegetable oil in a frying pan and sauté the cabbage until it colours slightly.

Add 2 of the spring onions and fry for a few minutes more.

Add the garlic and 5 tbsp of the water.

Let the water absorb into the cabbage. Transfer to a bowl and leave to cool.

Mix the cabbage with the minced pork, sesame oil, ginger and salt.

Take approximately 1 tbsp of the mixture and place in the middle of a dough wrapper.

Dip your finger in cold water and moisten the edges of the dough.

Fold the dough over the filling and squeeze, making sure no air is trapped. Pleat the edges to form small parcel.

Continue with the rest of the parcels.

Mix together one or several dipping sauces.

Heat the remaining 2 tbsp oil in a frying pan.

Place all the dough parcels closely together in the frying pan.

Fry over a medium heat for a few minutes, until golden brown underneath.

Mix the cornflour and remaining water in a bowl.

Pour over the gyoza.

Cover with a lid or foil. Leave to steam for approximately 3 minutes.

Lift the lid and let all the liquid steam away so that the starch from the cornflour turns into a crispy golden brown layer underneath the gyoza.

Turn the frying pan upside down over plate.

Sprinkle with the remaining spring onion.

Serve warm with dipping sauces and preferably Sriracha sauce.