Japanese Gyoza Dumplings

Name: Japanese Gyoza Dumplings
Yield: 40 Dumplings
Cuisine: British
Ingredients: 250 g 20% Fat minced pork; 1 x Large Field Mushroom or Shiitake; 3-4 Spring Onions; 1 tsp white pepper; 1 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp dark soy sauce; 1 tsp mirin; 1 tsp shaping rice wine; 120 g Raw King prawns roughly chopped; Thumb sized piece of ginger minced; 120 g bread flour; 120 g plain flour; 1/2 tsp sea salt; 120-150 ml just boiled water; corn flour(for dusting)

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Cooking With Peggs @cook_19798891

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Ingredients

40 Dumplings

For the filling
250 g20% Fat minced pork
1x Large Field Mushroom or Shiitake
3-4Spring Onions
1 tspwhite pepper
1 tbspoyster sauce
1 tspsesame oil
1 tspdark soy sauce
1 tspmirin
1 tspshaping rice wine
120 gRaw King prawns roughly chopped
Thumb sized piece of ginger minced
For the wrappers
120 gbread flour
120 gplain flour
1/2 tspsea salt
120-150 mljust boiled water
corn flour(for dusting)

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Steps

1

Mix all the ingredients from the filling section into a blow and cover with clingfilm. Refrigerate for several hours so that the ingredients can get to know one another.
2

Sift the flour into a large bowl.
3

Add salt to the water and mix until completely dissolved.
4

Add the water into the flour little by little, stirring with a rubber spatula. You will eventually need to use your hands to form the dough into a ball.
5

Transfer the dough to the work surface and knead the dough for 10 minutes, the texture of the dough will be much smoother.
6

Cut the dough in half.
7

Shape each half into a long sausage. Wrap in clingfilm and refrigerate for about 30 minutes.
8

After 30 minutes unwrap the dough. Sprinkle a little corn flour on to the work surface and roll out each log so that is about 1mm thick
9

Use a 2.5 inch biscuit cutter to cut out the rounds.
10

Dust each one with some corn flour, stack up on a plate and cover with clingfilm
11

Now you can fill each wrapper with a heaped teaspoon of the filling mixture and pleat into the desired dumpling shape
12

Pre heat a pan with a tbsp of oil, Place the Gyoza's int it and fry until nice an crispy underneath. Now pour in about 50ml of water and put the lid on the pan. Steam until no more liquid is left in the pan.
13

Serve with you favourite dipping sauce and enjoy