Gyoza are a classic Japanese dish that are well worth taking the time to master. Gyoza, also called potstickers, are dumplings that come with a variety of fillings, and as such can suit any diet. Gyoza can be fried or steamed, and are usually served with a deliciously moreish dipping sauce comprising of soy, chilli and rice vinegar. Don’t be disheartened if your first few gyoza are a little messy, it’s all about practice. Either way, it’s what’s on the inside that counts, and these little dumplings are delicious regardless! It’s all too easy to eat gyoza until you burst, so we recommend scaling up this recipe if you’re cooking for friends!
This recipe makes 12 dumplings
Cooking time: 1 hour
1 tbsp oil
2 cloves garlic
20g winged kelp
2 tsp pepper
2 tsp salt
1 tsp cayenne pepper
1 tsp paprika
1/2 cup water
1 tbsp soy sauce
Heat the oil in a frying pan over a medium heat, then add the onion and fry for 10 minutes or until golden. Add diced garlic and cook for a further 5 minutes.
Dice the mushroom and carrot very finely and add to the pan. Stir occasionally to stop the mix from sticking and lower heat a little if necessary.
Add the salt, pepper, cayenne and paprika to the vegetables and stir.
Place the kelp in a bowl of water for 10 minutes to rehydrate. Drain the kelp and dice very finely to match the size of the other vegetables. Add the diced kelp to the pan.
In a small pot heat ½ cup of water until boiling then lower heat. Add soy sauce and stir. Sift in flour slowly. Use a whisk and mix as you add the flour so bubbles do not form. You should have a thick brown sauce. Mix this sauce in with the fried vegetable mixture.
Remove the mixture from the heat and leave to cool.
For the dough: Combine flour and water in a large bowl. Mix together with a rubber spatula. Mix until the sides lift away from the bowl. Add more flour if necessary. Knead the dough for 6-8 minutes until smooth and elastic.
Place in a large bowl and cover tightly with a wet cloth. Cover the bowl with another cloth or a large plate. Let the dough rest for at least 2 hours.
Remove the dough from the bowl and knead for 5 minutes. The dough should be very smooth now. Return to the bowl and cover again for 30 minutes. Use this time to make your dumpling fillings.
Take ⅙ of the dough and roll out into a long tube roughly 2cm in diameter. Cut the dough into 12 sections. Lightly flour and flatten each piece with your palm.
Use a small rolling pin to roll out each piece until they are 7cm circles. Take the flat dough in your palm and spoon in a tablespoon of filling. Pinch the dough together in the center. On the right side of the dumpling pinch together the dough off center and pull the dough across pinching it together until you reach the middle. Repeat this on the opposite side.
Once all dumplings are filled heat a large pan to medium-high heat and pour in 1 tablespoon of oil. Place the dumplings in the pan and add ¼ cup water and place a lid over the pan.
Let the dumplings steam until the water is all gone from the pan. Check if the dumplings are golden on the bottom, if not cook until golden and remove from pan.