Gedze
Description
The dish is prepared without unnecessary complications. Gyoza is an interesting dish of Japanese cuisine—similar to our dumplings, but of course entirely different. The most important aspects of gyoza are the thin dough and the delicious, juicy filling. There are several secrets to preparing this dish—take note. To prevent the dough from tearing during thin rolling, add a couple of tablespoons of rice starch to the flour. To keep the filling from becoming watery due to cabbage juice, salt it beforehand and squeeze out the excess liquid before chopping. Also, add a little starch to the filling. Serve gyoza with a spicy sauce and finely chopped green onions. Enjoy! The finished dish can now be served.
Instructions
- 1
Step 1
Sift the flour, add salt and starch. Pour in water and knead a stiff dough.
- 2
Step 2
Wrap it in foil and refrigerate for about 50 minutes.
- 3
Step 3
Peel the onion, grate it on a grater, and add to the minced meat. Mix thoroughly. Now add the spices: put in the garlic, a little ginger, pour in the soy sauce. A spoonful of starch will prevent the filling from becoming too runny due to cabbage juice.
- 4
Step 4
Chop the cabbage, salt it, and squeeze out the juice. Add a little soy sauce and paprika. Add the cabbage to the meat mixture.
- 5
Step 5
Roll out the risen dough into a thin layer.
- 6
Step 6
Use a glass to make circles out of the dough. Place a spoonful of filling on each circle.
- 7
Step 7
Pinch the dumplings into a half-moon shape. I watched several videos to learn how to do it properly. The trick is that one side remains smooth, while the other side has crimped edges. This creates beautiful half-moons.
- 8
Step 8
Fry the dumplings in vegetable oil until golden brown. Then pour in boiling water and simmer until the water has evaporated.
- 9
Step 9
Serve hot with the tol, sprinkled with herbs and sesame.