Whew, lots of December things to catch up on here on the blog! Despite a crazy few weeks of exams and papers and presentations, I still managed to squeeze in some baking to get rid of some stress.
December 11, 2015
For a long time now, I've been wanting to make my own gyoza (Japanese potstickers), as they are a little hard to find in my corner of the world when I am at college. I found the gyoza skin recipe on La Fuji Mama and had it bookmarked for about a year before I finally got to it and made these.
First I made a pan of filling. To keep it relatively simple, I just stir-fried chopped Chinese cabbage, shiitake mushroom (dried and rehydrated), carrots, and ginger, which I seasoned with vegetarian oyster sauce. On hindsight, adding something to try and make it hold together more easily would have made wrapping the gyoza easier, but I was out of tofu and patience.
Then I made the skins, and rolled them out flat. As I am not proficient at making nice circles with just the rolling pin, I cheated by using a circle cutter to cut them out with.
Everything was kept under a wet towel while L and I wrapped them (she helped me to speed up the process). I think we made about 33 of them, though the dough was a bit too thickly rolled, and the thicknesses were uneven.
Then L helped me fry them on a nonstick pan until the bottom was nicely browned, before adding hot water to the pan and covering it, to steam the tops of the gyoza.
We ate these dipped in a mix of veg ponzu sauce (mix of soy sauce and citrus) and chili.
GYOZA SKIN RECIPE
Ingredients
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup boiling water
- flour for dusting
Procedure
- In a bowl, mix flour and salt. Make a well in the middle.
- With chopsticks or another utensil, add hot water in the well and mix in flour progressively until a dough is formed.
- Roll into a ball. Some more water may be required.
- Cover with a damp cloth and let site for 1 hour.
- Knead on a floured surface for about 5 mins.
- Form into a log and cut into about 40 slices.
- Roll into round skins (or use round cookie cutter to make circles), dusting both sides with flour.
- Fill and cook, or wrap in plastic wrap and refrigerate until use.
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