This is a beautiful recipe that is cheap, easy to make, lasts a long time in the freezer and is reasonably healthy!
You can add pork or beef mince to the filling, if you like.
Personally, I just can’t wait until my little Tilly is rolling out dumpling wrappers with me!
2 cups all purpose flour (240g)
1/2 cup boiled water
1/2 tbsp Himalayan sea salt
corn flour for dusting
4 Chinese/Savoy cabbage leaf
2 Cloves of garlic
5cm Ginger root
10 stalks Chives
1/2 tbsp Ketchup Manis
1 tbsp Soy
1/2 tbsp White Cooking Wine/rice wine
Salt and Pepper to season
Extra Virgin Olive Oil and Sesame Oil for cooking
Soy and Sriracha to serve
Start with the dough for the gyoza skins by adding flour and boiled water to a mixing bowl. Mix with a wooden spoon and add salt, mix until a dough forms. On a floured surface knead the dough for 10min.
You should have a firm dough, not too sticky but not too dry. If needed you can knead in more flour, to get the correct consistency.
Leave the dough to rest in the refrigerator for 20min, while you make the filling.
If you have a food processor then this will be much faster!
Add all vegetables into the food processor, to get a really finely chopped mixture.
Alternatively, you can chop all vegetables by hand. You will need to finely dice all vegetables and herbs, then, on a large chopping board continue chopping ingredients until they are extremely fine – almost minced. Mix all vegetables in a bowl.
Once you have all of your vegetables minced, you can add the soy, ketchup manis, white cooking wine/rice wine. Mix thoroughly and then season with salt and pepper.
Put aside to rest, while you roll out the dumpling skins.
Cut the dough into quarters and on a floured surface roll dough out into large rectangles, you will need to cut circles of dough out of this – so keep this in mind for size purposes, measure with your cookie cutter (if you don’t have a cookie cutter you can use a glass or cup, be very careful not to put too much pressure on it, in case it breaks)
Once you have the dough rolled out, ensure it is thin enough, but not too thin that tears (it should be as thin as possible, you can test with one wrapper first) cut into circles and dust with cornflour to separate and ensure the skins don’t stick.
Using a teaspoon, fill the round skin with your vegetable mix, placing the mix in the centre, using some water around the edge of the skin to help to stick, then fold in half. Using your thumb and index finger pinch and fold edges to seal. You can also use a fork instead, dampen the edge of the inside of the skin after filling, fold and then using a fork press down on the edges to seal.
To cook, heat a pan with Olive Oil and Sesame oil, once hot place in your dumplings and cook for around 2min on medium heat. Add 1/2 cup of water to the pan and cover with lid. Cook for another 7min. Ensure the water doesn’t completely evaporate, if so add a little more to avoid sticking. You will see that the dumplings are cooked when the skins are a little translucent.
Serve with Soy and Sriracha or any sauce of your liking! I add some Sesame Oil to my soy for flavour.
I freeze these in a plastic container, for 2-3 months (if they don’t get eaten before!) to cook from frozen follow exactly the same method, no need to thaw!