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Asian Dumplings Gyoza

Updated: Feb 15

  • Asian Dumplings are popular in parts of East Asia and the Western world. Asian dumplings are most often made with stuffing from minced meat, vegetables, and spices. Asian dumplings are consumed in China and Japan. They are eaten throughout the year, for breakfast, lunch and dinner, and are especially popular during the Chinese New Year The hope is wrapped in a thin, developed dough, the edges of which are pressed. Ready-made dumplings can be cooked in water, steamed or fried, and are traditionally served with black vinegar and sesame oil sauce. They can also be served with soup. As with many traditional and popular dishes, each family has its own recipe and favorite way of preparation and type of filling, which vary from region to region. The usual meat filling can be with pork, mutton, beef, chicken, fish and seafood, and the meat is usually mixed with chopped vegetables. Popular vegetable fillings include cabbage, spring onions, leeks, celery, spinach, mushrooms, carrots, and onions. There are many ways to bend dumplings. Most often, the filling is placed in the middle, then the dough is folded and waves are formed on the semicircular edge — folds. In Japan, the most popular way of preparation is frying, the dumplings are first fried on one side, in order to get a baked and crispy texture, and then water is added, a lid is put on so that the upper part of the dumplings is steamed.

Ingredients: For 20 pieces, easy, total time: 80 min.
  • 1 and 1/2 cups flour

  • 1/2 cup hot water from the tap

  • 1/2 a teaspoon of oil

  • 400 g of minced meat

  • 2 young onions finely chopped

  • 2 teaspoons soy sauce

  • a piece of finely chopped or grated ginger

  • salt and pepper to taste

You can also customize the ingredients.

Dough preparation:
  1. Pour flour into a bowl and lightly add water, stirring with a fork, when a “crunchy” dough is formed, leave it for 15 minutes. During this time you can prepare the hope.

  2. Add oil to the dough and knead for about 10 minutes on a floured surface until smooth and stretchy.

  3. Wrap the dough in foil and leave for an hour to rest (the dough is additionally hydrated in this way and the texture changes)

  4. Divide the dough, roll each half into a “rope” about 4 cm thick and cut into pieces.

  5. Put the dough that you do not use under a damp cloth so that it does not dry out.

  6. Press each piece and then develop into a circular wrapper, roughly the size of a palm. Flour as needed between developments.

  7. For uniform shape and size, the dough can be cut with a round mold or a cup.

  8. If the wrappers are stacked on top of each other, pour a lot of starch in between so that they don't stick.

For the filling:

  1. Mix the dough, spices, soy sauce, chopped / grated ginger, finely chopped onion and leave in the fridge until ready. You can fill the dumplings with raw stuffing, or you can deep-fry it before filling.

Winding:

  1. Put a dough wrapper on your palm, pour a teaspoon of hope in the middle, slightly moisten the upper edge of the wrapper with water. Fold the wrapper from the bottom side up, squeeze in the middle of the crescent and make folds / folds on both sides. It is important that the hope is closed on all sides. Place the dumplings on a lightly oiled pan and let them turn brown on the underside. Check the degree of crunchiness and color, gently lifting. When the dumplings are baked on the underside, add a glass of water and immediately cover the pan so that the stuffing and the upper part are steamed — about 5 minutes.

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