Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, boiled gyoza dumplings with slippery smooth homemade skins. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have boiled gyoza dumplings with slippery smooth homemade skins using 25 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins:
- Take Ground pork
- Get Cabbage (finely chopped)
- Make ready stalks Japanese leek (finely chopped)
- Get Garlic (finely chopped)
- Prepare Ginger (finely chopped)
- Get Chicken stock
- Make ready To flavor the filling:
- Prepare Oyster sauce
- Prepare Sake (or preferably Shaoxing wine)
- Take Soy sauce
- Take Salt
- Prepare Sesame oil
- Take Red chili pepper powder
- Make ready Pepper
- Take For the gyoza skins:
- Prepare Bread (strong) flour
- Take Cake flour
- Prepare Boiling water
- Make ready Salt
- Get Cake flour (to dust the work surface)
- Get For the sauce:
- Take Soy sauce
- Make ready Vinegar
- Make ready Sesame oil
- Make ready Ra-yu
Steps to make Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins:
- Put the ground pork and all the filling ingredients in a bowl and mix well.
- Add the chicken soup and mix well. Leave the filling like this for 10 minutes, to let the ground pork absorb lots of soup.
- Chop up the leek and cabbage fairly roughly. Sprinkle with 1 teaspoon of salt (not listed in the ingredients) and leave for 10 minutes. Tightly squeeze out the moisture.
- Combine the Step 2 meat mixture, finely chopped garlic and ginger, the Step 3 cabbage, and leek.
- Mix well, put into a container with a tightly sealing lid, and let it sit for a while in the refrigerator.
- While the filling is resting, make the skins. Combine the bread and cake flours. Dissolve the salt in the boiling water, and add this to the flour mixture in 3 batches while mixing well.
- When the dough comes together in one ball, place it on a work surface and knead well, while putting your weight into it. Wrap in plastic and rest for 20 minutes at room temperature.
- Roll the dough out into thin ropes. Divide into 60 pieces and roll each piece into balls.
- Flatten each ball of dough with your palm, and roll the dough out with a rolling pin. Dust generously with flour. Roll the dough out to a 1 mm thickness with a diameter close to 10 cm.
- If you don't flour the dough generously, the pieces will get stuck to each other. The thickness is more important than the shape of the skins.
- Fill and form the dumplings. Put a generous amount of filling on each skin and then remove any excess. This way, the edge of the skin will be moistened so there's no need to put water on it.
- Put the filled dumplings on a shallow tray.
- Bring plenty of water to a boil in a wok, and add the gyoza dumplings. They are liable to stick to the bottom of the wok right after they're added, so stir them up gently with a ladle.
- When the dumplings float to the surface they are done. Transfer them to servings plates, and serve with the special sauce or ponzu sauce, and cold beer!
So that is going to wrap it up with this exceptional food boiled gyoza dumplings with slippery smooth homemade skins recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
