CHINESE DUMPLING WRAPPERS, HOW TO MAKE GYOZA WRAPPERS -

Chinese dumpling wrappers are almost bite-sized Japanese dumpling that is first cooked on the grill and then steamed, to seal them again on the grill. The word gyoza comes from jiaozi which is a similar elaboration of Chinese origin. In this recipe we have chosen to prepare some homemade gyozas according to their original recipe, in a very simple and fast way and, for this, we start with patties of special dough for gyozas, already purchased Gyoza wrappers Tesco. These wafers are easily found in supermarkets and Asian grocery stores in the frozen section, although if you prefer to prepare the gyoza dough at home, at the end of the gyoza dumpling recipe we tell you how to do it in a simple way. The result will be a light dough with which to form small finished wafers, which will make it easier to cook gyozas.

INGREDIENTS

FOR THE GYOZAS:

24 gyoza wafers (you can make your own by following the last step)
80g shiitake setas
120g Chinese cabbage
30ml sunflower oil
250g minced pork
10g of ginger
5ml soy sauce
5ml sesame oil

FOR THE SAUCE:

60ml soy sauce
30ml rice vinegar
1 chili (optional)
5ml sesame oil

FOR THE GYOZA DOUGH (OPTIONAL):

250 g commonly used wheat flour
150ml lukewarm water
1 teaspoon oil
1 pinch of salt

Ingredients for making Gyozas or Japanese dumplings

HOW TO MAKE CHINESE DUMPLING WRAPPERS

STEP 1

While we prepare the remaining ingredients, we thaw 24 gyoza batter patties if we haven’t previously. Chop 120 g of extremely fine Chinese cabbage and 80 g of shiitake mushrooms. We’ve reserved.

We chop the vegetables to make gyozas or Japanese dumplings

STEP 2

Fry the cabbage in 10 ml of sunflower oil till it turns translucent. Remove from the stove and let it cool. Keep it in the refrigerator when it has slightly cooled so that it is at the same temperature as the other ingredients when making the filling.

STEP 3

Separately, 250 g of minced pork is combined with the chopped mushrooms. We add 10 g of grated ginger, 5 ml of soy sauce, and 5 ml of sesame oil to this mixture of meat and mushrooms. Combine everything thoroughly, then put it in the fridge.

The meat is mixed with the mushrooms to make gyozas or Japanese dumplings

STEP 4

gyoza sauce ingredients We make the sauce that will go with the gyozas while the filling cools. Combine 60 ml of soy sauce, 30 ml of rice vinegar, 1 optional chili, and 5 ml of sesame oil to accomplish this. When you are ready to serve the gyozas, save the sauce.Japanese dumplings sauce

STEP 5

Once the sauce is prepared, we combine the cabbage with the ground pork mixture to complete the gyoza filling. We successfully combine these materials, and the ravioli filling is already prepared.

Mix of meat, mushrooms and cabbage for gyozas

STEP 6

The gyozas are made by taking a dough patty in our hands, moistening the edge of one of the sides, and adding a tablespoon of meat filling.

STEP 7

The gyozas are now sealed, and to do this, we fold the dough in half and make tiny wrinkles along the top edge of the dough. To ensure that the gyoza is entirely closed, we press this edge firmly against the edge of the lower half of the dough, which will remain taut.

STEP 8

To finish the filling, we repeat these final two stages with each pad. When all of the prepared gyozas are ready, we cook them by placing them on a tray.

STEP 9

The remaining 20ml of sunflower oil should be heated over medium heat in a wok or skillet with a lid to fry the gyozas. Add some gyozas and give them a few minutes to brown on one side.

STEP 10

Japanese steamed dumplings Once the wok has a glass of water in it or just enough to barely cover the gyozas with a fingertip, cover it with the lid. Cook the gyozas for approximately 10 minutes, or until almost all of the water has gone.

STEP 11

At this point, we uncover the wok, allow the water to completely evaporate, and then continue preparing the gyozas on the grill so that they begin to brown but not burn. All of our gyozas are prepared in the same way.

STEP 12

When everything is done, we serve the freshly made gyozas with the previously made sauce.

Gyozas served on a platter with soy sauce

HOW TO MAKE HOMEMADE GYOZA DOUGH

All the elements for the dough are mixed repeatedly until you get a uniform dough when making gyozas at home. The dough should be placed in a bag and chilled for an hour. We make the patties and then let them rest. We stretch the dough extremely thinly (you can use a pasta machine for this), add some flour, and then scrub it with a brush to do. Cut out circles with a cookie cutter that are about 10 cm in diameter, stacking them up until they are needed in the recipe. Wafers that are extra can be frozen for future use.