Recipes

Gyouza (Dumpling)

I made some Gyouza (Dumpling) from scratch.


I made some rolled doughs.


This is boiled Gyouza.


This is baked Gyouza.

~Gyouza dough~

-Ingredients- (For 40 pieces)
150g Flour
150g Bread flour
150ml Water
Some potato starch

-Recipe-
1. Put the flour and the bread flour into the bowl.
2. Pour the water into the bowl little by little and mix.
3. Keading the dough until smooth the surface.
4. Let rest the dough about 30 mins to an hour. (Longer is better)
5. Cut into small pieces then rolled into round.
6. Put potato starch rolled dough. It makes not put it together when you cook.

~Gyouza~

-Ingredients-
150g minced pork
4 or 5 pieces Chinese cabbage (Minced, rubbing salt and drain)
1/3 bunch of Syungiku/garland chrysanthemum
2 Spring onion (Minced)
2 Shitake mushroom (Minced)
1/3 head of Shimeji mushroom (Minced)
Small piece of ginger (Minced)
1 pinch of salt and sugar
2 table spoon of soy sauce and cooking sake
1 table spoon of Sesame oil

-Recipe-
1. Put all the ingredients into the bowl and mix well.
2. Put on the mixture middle of the one piece of Gyoza dough and wrap. When you wrap need to press the edges for sealing.

You can make maked or boiled from avobe recipes.
Boiled Gyouza: Just put Gyouza into bolind water until Gyouza is floating.
Baked Gyouza: Put Gyouza on the pan which already heated up. Then pour about one cup of water and lid on the pun. Bake it until it becomes golden brown.

Normally put Ponzu (Soy sauce with lemon and vinegar) a little. For baked Gyouza, if you like spicy one, put Ra-yu (chili sesame oil) into the Ponzu.