-
1
Combine the pork and all the filling seasoning ingredients and mix well.
-
2
Add the chicken bone soup and mix well.
-
3
Let sit for at least 15 minutes.
-
4
Finely chop the green onions and cabbage, sprinkle on 1 teaspoon of salt (amount separate from listed ingredients) and let sit for about 10 minutes.
-
5
Squeeze out the excess moisture.
-
6
Combine the meat from Step 2, the vegetables from Step 3, and the garlic and finely chopped ginger and mix well.
-
7
Roughly chop the garlic, finely chop the ginger.
-
8
Once mixed well, transfer to an air-tight container and let sit in the refrigerator.
-
9
At this time, the entire mixture should weigh about 650 g.
-
10
Make the skins while you wait for the filling to rest in the refrigerator.
-
11
Mix together the bread flour and cake flour.
-
12
Mix the salted hot water into the flour 1/3 at a time.
-
13
Once it comes together, put onto a board and knead.
-
14
Knead well using your body weight.
-
15
Wrap with plastic wrap and let rest.
-
16
Let rest at room temperature for 20 minutes.
-
17
Divide the dough into 40 pieces and arrange in a shallow container.
-
18
Cover with a moistened and tightly wrung out towel so that it doesn't dry out.
-
19
Dust your working surface with a good amount of flour and press out the skins.
-
20
First, press the ball of dough in your hands, then use a small rolling pin to roll it out to about 8 cm diameter circle.
-
21
If you don't dust with flour well enough, the dough will stick to the pan.
-
22
The skins will also dry easily, so cover with a moistened and wrung out towel.
-
23
(Be careful not to let the towel touch the skins.)
-
24
Use a spatula to fill the skins with the fillings.
-
25
About 1 heaping tablespoon per skin (about 15 g).
-
26
If you don't completely close the skin, the juices will come out.
-
27
Heat a large amount of oil in a frying pan and arrange the gyoza in the pan.
-
28
Add 500 ml of hot water to the pan, cover with the lid, turn the heat to high, and steam-fry until the moisture is gone.
-
29
When most of the moisture is gone, open the lid and let the remaining moisture evaporate.
-
30
Finally, add 1 tablespoon of oil, fry until crispy, and it's done!
-
31
If you want all the gyoza to stick together like the picture, fry with 1 heaping tablespoon of flour dissolved in 200 ml of water.
-
32
See.
