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1
Let's make the dumpling skins first!
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2
Put the flour & warm water into the large size bowl and blend together.
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(I'm using a stand mixer.)
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Cover it with plastic wrap and rest few hours in room temperature.
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5
During the dough is resting, make the filling.
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6
Chop the cabbage.
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Cook it about 5 minutes.
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Drain and soak it in cold water, then lightly squeeze out the water.
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Combine grand pork, cabbages, chopped scallions into the large bowl.
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Add the ingredients, oyster sauce, soy sauce, grated ginger, sesame oil.
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Mix well.
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(I mix it with 4 chopsticks.)
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Cover with plastic wrap and rest in the fridge.
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14
Go back to make skin!
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Cut dough for 4 pieces.
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Roll out
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Cut 10 pieces each, so total 40 skins.
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Make flat circle shape.
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In the middle a little thick.
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Put the filling on the skin.
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Seal well.
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22
First I'll make steamed dumplings.
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Cook them with boiled water 5 minutes.
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Serve it with chicken soup.
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25
Second, make fried dumpling.
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26
Add 1.5 Tbsp coconut oil into a frying pan and put in the gyoza dumplings.
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Heat up a frying pan over medium heat and cook few minutes.
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Turn the heat up to the maximum level, add 1 cup water and cover with a lid.
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Turn the heat down to medium-high and steam-cook for 3 minutes.
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The lid off to let any remaining moisture evaporate.
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Once the moisture is gone, cook for another minute to brown the dumplings.
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Leave the heat set to medium-high.
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Done!
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34
Eat with dipping sauce, Ponzu sauce & Ra-yu.
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35
If you don't have Ponzu, you can use soy sauce & vinegar.
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36
Also I made some dumplings for my dog.
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37
Filling are ground pork and celery only.
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38
(not flavored)
