Gyoza
Description
The dish is prepared without unnecessary complications. In this recipe, dark miso can be replaced with light miso or omitted altogether. If you omit the miso, add an additional ½ teaspoon of salt. If using light miso, omit the sugar and add an extra ¼ teaspoon of salt. The dish is ready to serve.
Instructions
- 1
Step 1
1. Mix the flour and salt, gradually adding warm water, and knead the dough.
- 2
Step 2
2. You can add a little more water so that the dough becomes firm yet elastic. Then cover the dough with a damp towel and let it rest for 1 hour.
- 3
Step 3
3. Take out the dough and knead it for another 5 minutes before cutting it into portioned pieces (40 pieces).
- 4
Step 4
4. Roll out the resulting pieces into circles 8-9 cm in diameter (or cut using a mold).
- 5
Step 5
5. Slice the cabbage, sprinkle with salt, and set aside for 10 minutes. Then squeeze it well to remove excess moisture and transfer to a bowl. Add the ground meat, ginger, garlic, green onion, miso, sesame oil, chili pepper, sugar, and mix thoroughly with your hands. Next, lift the mixture from the bowl with your hands and drop it back several times. This will make the meat softer and the mixture more cohesive. Take a rolled-out circle of dough and place a teaspoon of the filling in the center.
- 6
Step 6
6. With fingertips moistened with water, join the two halves of the circle. Then, pleat the edge starting from the center of the semicircle towards one end, and then towards the other.
- 7
Step 7
7. In a large skillet over medium heat, warm 1 teaspoon of oil. Place the dumplings in the skillet, making sure they don't touch each other. Fry for about 3 minutes, or until the bottom side is nicely browned. Keep an eye on them by lifting the dumplings slightly using the pleated edge.
- 8
Step 8
8. As soon as the bacon is well browned, cover the pan with a lid for safety, and carefully pour in ¼ cup of water. Once the sizzling and splattering have subsided, sprinkle another ½ teaspoon of oil around the edge of the pan. Cover with the lid to retain moisture, then quickly reduce the heat so the liquid simmers gently.
- 9
Step 9
9. Check after 2 minutes. As soon as the filling starts to show through the wrapper and the meat feels firm when lightly pressed with a spoon, remove the lid and increase the heat slightly. Continue cooking until only oil remains and all the water has evaporated (about 2 minutes). If you hear sizzling, shake the pan—the dumplings should slide easily. If they stick, remove the pan from the heat and cover it with the lid for a few seconds. Serve the dumplings hot.
- 10
Step 10
10. While the dumplings are cooking, prepare the sauce. In a small container, mix soy sauce and rice vinegar. Serve either in individual portions or in one small pitcher.