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Dumplings

This typical Japanese snack that gets influence from China is similar to the dumplings or steamed dimsum we know. The skin of the gyoza wrap should be as thin as possible to accentuate the texture and taste of filling from chicken and shrimp dough. The way to fold gyoza skin is very distinctive with its own characteristics.

fig cooking is also unique, combining fried and boiled methods. Gyoza will be fried with a little oil in a non-stick flat pan or pan, until the skin looks brown. After that, pour a little water and cook with a closed pan so that the inside of the gyoza is cooked and gives a transparent effect on the skin.

Ingredients

● Wheat flour – 150 grams
● Tapioca flour – 1 tbsp
● Salt – 1/4 tsp
● Cooking oil – 1 tbsp
● Hot water (boiling) – 90 ml

Stuffing:
● Chicken meat, finely chopped – 150 grams
● Shrimp meat, roughly chopped – 100 grams
● Tapioca flour – 2 tbsp
● Oyster sauce – 1 tbsp
● Sesame oil – 1 tsp
● Salt – 1 tsp
● Sugar – 1 tsp
● Leeks, finely sliced – 2 sticks

Sauce (mix well):
● Salty soy sauce – 4 tbsp
● Sesame oil – 1 tsp
● Vinegar – a little

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Steps

1. How to make skin
2. In basin containers, mix flour, tapioca, and salt thoroughly. Create a basin in the center.
3. Pour cooking oil and hot water. Stir quickly until smooth with a wooden spoon. Knead until the mixture is smooth. Rest for 20 minutes so that the mixture is flexible when printed.
4. Divide the mixture into 4 parts. Each mixture, grind with the thickest pasta maker, continue with the thinnest size.
5. Print the thin mixture into a round shape with a diameter of about 8 cm. Repeat until all the batter is used.

How to Make Fields
-In a container, mix all filling ingredients and stir until smooth. Correction of the taste by tasting a little fried or boiled mixture.
-Take a piece of gyoza skin, fill it in the center with 1 tsp. Dip it into a semicircle and fold it and stack it along the sides. Press the edges slightly to stick. Do it until it runs out.
-Sprinkle each sheet of skin with flour so it doesn’t stick together.

Settlement
-Heat a non-stick flat pan. Just give a little cooking oil. Arrange the gyoza and let it cook until the bottom side turns brown.
-Pour water up to ¼ high in gyoza. Cover the pan. Let it cook until the water runs out and the gyoza skin looks transparent and mature. Lift.
-Ready to be served with sauce.

Tips
-When making gyoza skin, pour boiling water in stages while stirring so that the mixture is not too soft. If the water is still lacking, it can continue to be added until the mixture is smooth. -Use fresh chicken and shrimp meat so that the delicacy of gyoza can be maximized.

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