Pancake-style Gyoza
Adapted from Adam Liaw, Destination Flavour
Ingredients
1 tsp vegetable oil
125 ml (½ cup) water approximately, plus 2 tbsp extra
1 tsp potato flour or cornflour
1 tsp sesame oil
125 ml (½ cup) boiling water
150 g (1 cup) plain flour, plus extra to dust
Gyoza filling
200 g Chinese cabbage (wombok or Napa cabbage)
1 tsp fine sea salt
300 g minced pork
4 spring onions (scallions), finely chopped
5 shiso leaves, vein removed and shredded
1 tsp grated ginger
1 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
To serve
1 bunch of chives/scallions finely chopped
1 handful of bonito flakes
¼ cup Otafuku sauce *
Japanese mayonnaise
* This is okonomiyaki sauce. To make your own, click here
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Method
- To make the gyoza skins, add the boiling water to the plain flour and mix well. Knead for about 5 minutes, dusting frequently with extra flour, until the dough is smooth and firm. Cover with plastic wrap and rest for 30 minutes.
- To make the gyoza filling, finely shred the cabbage and mix with salt. Transfer to a strainer and allow to drain for 15 minutes. Squeeze out any excess moisture and combine the cabbage with remaining filling ingredients. Rest in the fridge for 30 minutes.
- On a floured board, roll the dough into a long log, about 3/4 inch diameter. Cut into 3/4 inch rounds. Press down with the palm of your hand, and with a small rolling pin roll the dough into thin, round skins, about 4 inches in diameter. Cover the skins with plastic wrap until ready to fill.
- Place a tablespoon of filling into the centre of the gyoza skin and fold the skin in half, pinching one edge to form the gyoza. Repeat with the remaining filling and skins. You can freeze the gyoza at this stage, if you like.
- Heat a little oil in a frying pan with a lid over medium heat. Place the gyoza in a line along the pan. Cook for about 1 minute or until lightly browned on the base, then pour in enough water to reach about 1 cm up sides of gyoza. Bring to the boil and cover with the lid. Steam for 10 minutes, then uncover and cook until water is evaporated. Mix the potato flour or cornflour with the extra 2 tbsp water, and pour mixture over the gyoza. Drizzle over the sesame oil. Continue to fry until the bottoms of the gyozas are charred and crisp. Remove the gyoza in one piece and invert onto a plate.
- Smother the gyoza in Otafuku sauce and scatter with bonito flakes. Drizzle over the mayonnaise and scatter with chives/scallions. Serve.
