|Gyoza with Ginger vinaigrette.|
|Roll the dough into 1/10 inches x 3 inches round or bigger size if you prefer. Wrap the gyoza skin with the prepared pork filling, dap some water around the edges to sealed the dumpling.|
|A little bit of oil to pan fried the dumpling (for serving with soup no need to fry the dumpling)|
|Last night dinner serving Gyoza with ginger vinaigrette dipping and fried noodle.|
2 cup flour + a pinch of salt
1 cup boiling hot water.
1. I using my Kenwood cake mixer with dough hook. Add the flour and salt into bowl and with the machine on slowly pour in the boiling water. The mixture will look crumbly at first but continue to knead to combine to become a pliable dough, leave a side to cool, then only cover with cloth/cling wrap from drying. Let the dough rest at least for 1 hour before using.
500 gm mince pork
2 tbsp spoon of soya sauce ( I use Japanese sashimi soya sauce)
1 tbps Ginger wine (sake, shaoshing wine)
2 tsp Miso paste
1 tbsp cornflour
1/2 tsp white pepper
1 tsp sugar
1/4 cup water
1 stalk spring onion - finely cut
salt to season
Mix the above ingredients together and set aside.
CABBAGE - finely shredded.
Heat 1 tbsp oil in a pan and stir fry the cabbage with salt for a while (half cook) and let it cool before adding to the pork mixture. Ready to use.
Fresh young ginger - julienne finely
Note: you can you preserve ginger instead of fresh ginger.