焼き餃子

BAKED VEGETARIAN GYOZA

YUUKI YAMAGUCHI

Gyoza skin (20 pieces)

200g wheat flour (light flour)

100cc water (hot water 40°C)

Mix the flour and hot water for the dumpling skin with chopsticks. After one hour, mix the dough again until it becomes smooth. Divide the dumpling skin dough into four equal parts and roll out into a long, thin roll (about 15 cm long). It is easier to stretch the dough with both hands on a table. Cut each roll of dough into 5 equal cylinders with a knife (5 x 4 pieces = 20 pieces). Stand the cylinders up and then crush each with the palm of your hand. Using a stick, roll out the gyoza dough to a diameter of 7 to 8 cm. Stretch the dough around the edges into a 10-cm circle, the center of the gyoza skin should remain thicker.

Gyoza filling (40 to 50 pieces)

1/8 of a cabbage

1/2 teaspoon salt

Sesame oil

salt

1 onion

1 shiitake mushroom

1/2 bunch of chives

1 garlic clove

ginger

3 teaspoons of soya sauce

cheese

3 teaspoons of potato starch

Chop the cabbage, mix it with salt and let it rest for about 15 minutes. Chop the onion and steam it for about 2 minutes. Mix ingredients and add salt. Wrap the filling in the skin. Spread a thin layer of sesame oil on a frying pan and place the dumplings in the pan. Grill over medium heat. When the bottom of the pan is lightly browned, cover with water up to one-third of the height of the dumplings. When the water is gone, increase the heat. When the bottoms turn brown, transfer the finished gyozas on to a plate.