Gyoza - Japanese style dumplins recipe

Ingredients:
Dough:
170 mL water
200 g strong flour



Filling:
200 g ground pork
Cabbage
Nira*: can be
substituted by leek or green onion

Leek or Green onion
Garlic

Ginger
Sake*
Soya sauce, salt, and pepper
Sesame oil


Dipping Sauce:
Soya sauce
Vinegar

Procedures:
Mix the water and the
flour to a dough that should not be sticky but as soft as an ear lobe.


Put a wet towel over the dough, and let it stand for several
minutes.
Separate the dough in 30 pieces, and form each of them to very
thin discs with a diameter of about 10 cm. The middle of each disc should be
a little bit thicker than the edge.


Filling:
Cut some
green, outer cabbage leaves, some green onion (or leek), nira, ginger, and
garlic in very small pieces. The amount of these ingredients should equal
the amount of meat. Do it as you like.
Put some salt on the cabbage, and
let it stand for five minutes. Then press the water out of the cabbage
pieces.
Mix the cabbage, green onion (or leek), nira, ginger, garlic,
and the ground pork all together, and add some salt, pepper, soya sauce,
sake, and sesame oil. Mix it all very well.


Making and frying
the Gyoza:
Put some of the filling onto a piece of dough. Remember that
the filling should suffice for 30 gyoza pieces.

Moisten the edge
of the dough with water. Moisten only a semicircle, not all the way around.


Close the gyoza. While closing it, fold the edge about 6 times as
shown on the image.

Put the gyoza on the table as shown in the
image.

Fry the Gyoza in a little bit of hot oil until the bottom is
brownish, then add water so that the gyoza are in the water with about half
of their hight.
Keep the high heat and wait until all the water has
vaporized. Then remove the gyoza from the heat.
Dipping sauce: Mix the
same amounts of soya sauce and vinegar together.