Gyoza Dumplings pork and ginger filling

Publish on: 11 May, 2019 Tag: Trending Now Author: Chef Ha Nguyen

★★★★★ 11 Likes

Serving 2

Preparation Time 20 minute

Execution Time 20 minute

Classic Japanese pork and cabbage dumplings with a juicy, moist filling. It is fun to make at home.

Ingredients

. . Dough (1 cup flour, 100ml warm water, salt optional)
. . Mixture (100g pork mince, 1/2 cup chopped cabbage, 1cm ginger and juice, 1 spring onion chopped, water chestnut and mushroom optional)
. . Mixture seasoning (1tasp soy, 1/2 rice wine, 12 canola oil, sesame and sugar optional)

Step 1

MAKING THE DOUGH

Place a cup of flour in a salad bowl and make a well in the middle.
Pour 100 ml of room temperature or warm water then slowly incorporating all the water and flour together.
Kneed well for 2-3 minutes
Rest in the fridge or on the bench for 10min (class room) or 30 min (home)
Now you can make the mixture with the recipe below
Roll the pastry into a thumb size sausage and cut them into 1 dollar coin.
Use a rolling pin to roll them out.

Step 2 MAKING THE MIXTURE AND DUMPLINGS

Combine mince, ginger, garlic, soy sauce, rice wine, chives and wongbok or cabbage in a bowl. Mix well so the meat will be tendered later on.
Use the dough to make a small ball of 1dollar coin. Use the rolling pin to flatten them into 10cm diameter.
Spoon 2 teaspoons mince mixture on 1 half of each wrapper. Fold wrappers over to enclose filling.Pleat edges together to seal.
Keep doing them until you have done with the meats of dough.