Japanese Gyoza
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Dough plates filled this time with pork and vegetable filling.
Ingredients:
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Procedure:
1. Knead the flour and water until you get a smooth dough, let it rest for about 5 minutes under a wet cloth
2. Make rounds of dough 10 cm in diameter (the dough should be thinner at the edges than in the middle) and let it rest again 3. Prepare the filling by first cutting the washed cabbage into pieces, then lightly salt it and let it rest to let the juices out, after about 10 minutes strain the cabbage pieces and add them to the meat
4. Season with salt and pepper, add 2 teaspoons of soy sauce, drizzle with sake and sesame oil, mix thoroughly again
6. Now fill the individual dough rounds partly with the mixture so that when we fold one edge to the other we get small pouches, join the edges smeared with oil together and squeeze them between your fingers, so close them, shape them so that they stand on their thickest side (the joined dough is on top, do not put it on its side!)
7. Place the filled pouches in warm (not hot!) oil and fry until the underside of the pouches are nicely browned
8. Then cover the pouches with water almost halfway up the gyoz, cover the pan with a lid and simmer until the water has almost evaporated
9. Serve the finished gyozas hot with the sauce.
Prepare the sauce:
Pour the soy sauce, sunflower oil, rice vinegar and chili sauce into a small bowl, mix everything thoroughly and serve.
