Colorful Japanese Gyoza Dumpling

Name: Colorful Japanese Gyoza Dumpling
Yield: 30〜40 for total
Cuisine: American
Ingredients: 220 g All purpose flour; 100 mL Hot boiling water; 50 mL Ice cold water; 5 g Salt; 1 Tablespoon Tomato paste; 1 Teaspoon Matcha powder; 1 Tablespoon Kabocha squash (cooked and pureed/only orange part); ★Stuffing★; 200 g Ground pork meat; 1/2 cup Nira or scalion (minced about 5mm); 2 cup Cabbage (cut into 1~1.5cm cube); 1 Teaspoon Garlic (minced); 1 Teaspoon Ginger (minced); 1 1/2 Teaspoon Soysauce; 1 Teaspoon Sesame oil; 1 pinch Salt; 1 pinch Pepper

Studio AI Tokyo Japanese Cooking Class @studioaitokyo

Tokyo, Japan

Gyoza is all time favorite dish of many Japanese people's.
You can make it with Gyoza skin that you can find at supermarket, but you might have a hard time to find it at supermarket sometimes. That is why I decided to make this recipe.
You can make the Gyoza skin from scratch, and you can make it even colorful!

Studio AI Tokyo Japanese Cooking Class @studioaitokyo

Saved

Ingredients

30〜40 for total

220 gAll purpose flour
100 mLHot boiling water
50 mLIce cold water
5 gSalt
1 TablespoonTomato paste
1 TeaspoonMatcha powder
1 TablespoonKabocha squash (cooked and pureed/only orange part)
★Stuffing★
200 gGround pork meat
1/2 cupNira or scalion (minced about 5mm)
2 cupCabbage (cut into 1~1.5cm cube)
1 TeaspoonGarlic (minced)
1 TeaspoonGinger (minced)
1 1/2 TeaspoonSoysauce
1 TeaspoonSesame oil
1 pinchSalt
1 pinchPepper

Saved

Steps

1

Sift flour in a big bowl.
2

Divide sifted flour into 3. ※To make green Gyoza skin, add matcha powder at this moment.
3

Add hot boiling water to the flour carefully, and mix with chopsticks or spoon.
4

Add ice cold water to 2, and mix.
5

Add the other color ingredients (Tomato for red, and Kabocha squash for yellow), and mix with chopsticks or spoon.
6

Mix with your hands (please be careful to not to be burned!) until it is smooth, and wrap with plastic wrap, then rest the dough for 20 minutes
7

After 20 minutes, roll the dough into 3 cm diameter stick, and cut into 2~3 cm wide.
8

Roll the cut dough into 8~9 cm diameter and 2 mm thin circle.
9

★Make stuffing★　Add all the stuffing ingredients in a bowl, and mix with your hand until all the ingredients well mixed.
10

Take about 1 1/2 teaspoon of stuffing on the rolled dough (step 8), and pinch the edge to make a gyoza shape.
11

Put 1 tablespoon of oil in a frying pan (not included in the ingredients above), and place the gyoza.
12

Turn the heat to the medium, and when you hear it is sizzling, add water (not included in the ingredients above) to the half height of the gyoza, then cover the pan, and cook about 4~5 minutes (until the gyoza skin is shining and change the color little bit)
13

Take off the cover and turn the heat to high to evaporate the moisture.
14

Plate it on a plate as you like, and done! You can flip the gyoza to show the grilled side, or not flip it. We Japanese eat gyoza with soy sauce, vinegar, and chinese hot chili oil.

Saved

Cooksnaps

Saved

Studio AI Tokyo Japanese Cooking Class @studioaitokyo

on November 07, 2016 08:37

Tokyo, Japan

I used to teach Japanese home cooking in English in Tokyo but closed.Most of my recipes in class are made with simple basic ingredients.If you have Soy Sauce, Cooking Sake, and Mirin the Japanese sweet cooking sake, you can make so many different kinds of Japanese dishes.Sushi, Sukiyaki, and Tempura are not the only Japanese food.My recipes are based on home cooking that my mom cooks for her family.Please check my recipes, and try them!