Gyozas
A simple recipe for homemade gyozas, a mouthwatering Japanese delicacy.
Ingredients
- For the dough — 100 g of flour per person
- For the dough — 60 ml of hot water per person
- For the dough — half a teaspoon of salt per person
- For the dough — a pinch of bicarbonate of soda
- For the filling — 1 teaspoon of fresh ginger, or ginger powder
- For the filling — 1 teaspoon of chilli pepper, fresh or powdered
- For the filling — 100–150 g of pork, chicken, tofu or prawns per person
- For the filling — 1 carrot per person
- For the filling — a few mushrooms
- For the filling — a few cabbage leaves
- For the filling — 1 onion
- For the filling — 2 cloves of garlic
Method
For the dough: mix the flour, water, salt and bicarbonate of soda, and knead the dough for 5 to 10 minutes.
Let the dough rest for an hour or two.
Roll the dough out with a rolling pin to a few millimetres thick, then cut circles of 8 to 9 cm across with a glass or a cookie cutter.
For the filling: cut all the ingredients into very small pieces and mix them together until they hold as a ball.
Fill each circle with a spoon of the filling, wet the edge with a little water, and close it into whatever shape you like.
To cook them in a bamboo steamer: steam the gyozas for 3 to 5 minutes, then put them in a pan and cover for 1 to 2 minutes to brown one side.
Without a steamer: fill a pan with a few millimetres of water — no more — add the gyozas, cover for 3 to 5 minutes, then let them brown for a few minutes more.
And it is done. Eat them with soy sauce, sesame seeds and spring onions on top.
I cook dishes like this one in people's homes across Cape Town.
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