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.
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Cut the dough into small pieces.
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Make it thin with a roller.
The adequate diameter is 5-8cm.
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The skin is ready now...
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...then put some fillings in...
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And close it. Use a bit water to close the edge.
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You can prepare as many you can, as long as you can put up with the hunger.
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Pour some oil, and fry the bottom.
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When the bottom get brown, put just a little water (with a little starch), and put the top.
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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).
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The back of gyoza is burned and brown. A thin skin gets clispy and good filling is juicy.
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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).
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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.
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Everything tastes nice.
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