Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, boiled gyoza dumplings with slippery smooth homemade skins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have boiled gyoza dumplings with slippery smooth homemade skins using 25 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins:
- Make ready 300 grams Ground pork
- Make ready 350 grams Cabbage (finely chopped)
- Take 2 stalks Japanese leek (finely chopped)
- Prepare 2 clove Garlic (finely chopped)
- Prepare 1 piece Ginger (finely chopped)
- Prepare 120 ml Chicken stock
- Take To flavor the filling:
- Prepare 3 tbsp Oyster sauce
- Take 3 tbsp Sake (or preferably Shaoxing wine)
- Get 1 tbsp Soy sauce
- Make ready 1 tsp Salt
- Get 2 tbsp Sesame oil
- Get 1 tsp Red chili pepper powder
- Get 1 dash Pepper
- Take For the gyoza skins:
- Get 200 grams Bread (strong) flour
- Take 250 grams Cake flour
- Get 250 ml Boiling water
- Get 1 tsp Salt
- Get 1 Cake flour (to dust the work surface)
- Prepare For the sauce:
- Take 30 ml Soy sauce
- Make ready 60 ml Vinegar
- Take 10 ml Sesame oil
- Make ready 1 Ra-yu
Instructions to make Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins:
- Put the ground pork and all the filling ingredients in a bowl and mix well.
- Add the chicken soup and mix well. Leave the filling like this for 10 minutes, to let the ground pork absorb lots of soup.
- Chop up the leek and cabbage fairly roughly. Sprinkle with 1 teaspoon of salt (not listed in the ingredients) and leave for 10 minutes. Tightly squeeze out the moisture.
- Combine the Step 2 meat mixture, finely chopped garlic and ginger, the Step 3 cabbage, and leek.
- Mix well, put into a container with a tightly sealing lid, and let it sit for a while in the refrigerator.
- While the filling is resting, make the skins. Combine the bread and cake flours. Dissolve the salt in the boiling water, and add this to the flour mixture in 3 batches while mixing well.
- When the dough comes together in one ball, place it on a work surface and knead well, while putting your weight into it. Wrap in plastic and rest for 20 minutes at room temperature.
- Roll the dough out into thin ropes. Divide into 60 pieces and roll each piece into balls.
- Flatten each ball of dough with your palm, and roll the dough out with a rolling pin. Dust generously with flour. Roll the dough out to a 1 mm thickness with a diameter close to 10 cm.
- If you don't flour the dough generously, the pieces will get stuck to each other. The thickness is more important than the shape of the skins.
- Fill and form the dumplings. Put a generous amount of filling on each skin and then remove any excess. This way, the edge of the skin will be moistened so there's no need to put water on it.
- Put the filled dumplings on a shallow tray.
- Bring plenty of water to a boil in a wok, and add the gyoza dumplings. They are liable to stick to the bottom of the wok right after they're added, so stir them up gently with a ladle.
- When the dumplings float to the surface they are done. Transfer them to servings plates, and serve with the special sauce or ponzu sauce, and cold beer!
So that’s going to wrap it up with this special food boiled gyoza dumplings with slippery smooth homemade skins recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
