Gyoza･餃子

Instructions

Gyoza Wrappers

1. Bring the water to the boil and then dissolve the salt in it.
2. Gradually stir the water into the flour.
3. Knead the dough by hand until it is smooth. Depending on the flour, add more water to make this possible.
4. Roll out the dough into a thick sausage (~4-5 cm) and leave to relax in cling film for 30 minutes.
5. Roll out the dough thinly (pasta machine: setting 6). If necessary, dust with a little starch to prevent sticking.
6. Cut out dough pieces with a diameter of ~9cm.

Filling and composition

1. Cut the kale into thin strips and chop finely. Add salt, mix a little and set aside to allow the water to drain off. Leave to rest for 15 minutes.
2. Drain off any excess water. Mix the cabbage with the remaining ingredients and knead well.
3. Place walnut-sized amounts of filling on the gyoza dough pieces. Moisten the edges slightly with water to help them seal better.
4. Fold the dough pieces and make 5-7 folds on one side.
5. Fry the gyoza in a little oil in a pan until a nice crust forms on the bottom. Then add plenty of water and steam the dumplings for about 10 minutes with the lid on.
6. Serve with the sauce and enjoy.