Boiled Gyoza

Por Japanese Cooking 101 · 45 min

Ingredientes

Modo de preparo

1. Combine the flour, the 1/8 teaspoon salt, and the water in a bowl. Stir with a spatula until it comes together, then knead by hand for a couple of minutes. Wrap in plastic wrap and rest for 30 minutes.
2. Meanwhile, finely mince the cabbage, sprinkle it with 1/8 teaspoon salt, and let sit for a few minutes. Squeeze out the excess moisture with a paper towel. Finely mince the brown onion and grate the ginger.
3. In a large bowl, combine the cabbage, onion, ginger and the remaining filling ingredients. Mix well.
4. Mix the dipping sauce ingredients in a small bowl and set aside.
5. Divide the dough into 15 pieces and roll each into a 3-inch round, dusting with flour or starch to prevent sticking. Place about 1 teaspoon of filling in each skin and wrap it.
6. Bring a large pot of water to a boil. Cook the gyoza for 4-5 minutes, then drain and serve with a little of the cooking water to prevent sticking. Serve with the dipping sauce.

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