Prepare fillings. Cut vegetables into small (3mm x 3mm) pieces and mix it with minced pork. Put some soy sauce and a little starch.
Also prepare the dough. Mix flour and water. Add water little by little, in order not to make it too sticky. After kneading well, wait 20 minutes.
|Cut the dough into small pieces.|
|Make it thin with a roller. The adequate diameter is 5-8cm.|
|The skin is ready now...|
|...then put some fillings in...|
|And close it. Use a bit water to close the edge.|
|You can prepare as many you can, as long as you can put up with the hunger.|
|Pour some oil, and fry the bottom.|
|When the bottom get brown, put just a little water (with a little starch), and put the top.|
|When the water has gone and skin gets transparent, it's ready. We eat it with a dip sauce, which is mixture of soy sauce and vinegar (you don't need to heat the sauce). You can also put some chilli oil (ra-yu).|
|The back of gyoza is burned and brown. A thin skin gets clispy and good filling is juicy.|
|This picture is taken in Japan. The skin is readymade one, and much easier to fill the inside:D It's a good idea to make some pleats (only in one side).|
You can always try to look for a better way to fold gyoza;)
One in the top of the picture is a traditional way, the other two are my invention. You will find the original shape is most efficient to put in a pan and fastest for the heat to get through.
|Everything tastes nice.|
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