Serves 40
Directions
- 1Mix flour and salt in a bowl.
- 2Pour in just-boiled water, stirring until it forms a shaggy dough.
- 3Knead on a floured surface for 8–10 minutes until smooth.
- 4Cover with cling and rest for 30 minutes.
- 5Heat a drizzle of oil in a wok or large frying pan over medium-high heat.
- 6Add the garlic and ginger for 30 seconds.
- 7Add mushrooms, cabbage and carrots and cook for 7-8 minutes until well softened and dry.
- 8Transfer the mixture to a large bowl and leave to cool slightly.
- 9Stir the remaining filling ingredients.
- 10Taste and season.
- 11Half the dough and roll into a log.
- 12Cut into 40 even pieces.
- 13Flatten into thin 7-10cm circles with a rolling pin or cleaver.
- 14Keep covered with cling to prevent them drying out.
- 15Place a tablespoon of filling in the centre of a wrapper.
- 16Dip your finger or a pastry brush in water and run around the edge.
- 17Fold wrapper in half, pleating one side as you seal.
- 18Press firmly to close.
- 19Repeat with remaining wrappers and filling.
- 20Heat 1 tbsp oil in a non-stick frying pan over medium-high heat.
- 21Arrange gyoza and fry for 2–3 minutes until lightly golden on the bottom.
- 22Pour in cornflour slurry, cover with lid and cook for 5–6 minutes until the water evaporates.
- 23Remove lid and cook for another 1–2 minutes until a lacy skirt forms.
- 24Flip out onto a plate and enjoy with the dipping sauce and crispy chilli oil.
Ingredients
- 300 g plain flour
- 150 ml just-boiled water
- 1 pinch salt
- 1 tbsp cornflour
- 2 tsp oil
- 150 ml water
- 4 garlic cloves, grated
- 2 inches fresh ginger, grated
- 4 spring onions, finely sliced
- 400 g shiitake mushrooms, finely chopped
- 400 g cabbage finely shredded
- 2 carrots, grated or julienned
- 4 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp marmite for vegan
- 2 tsp white pepper
- 2 tsp sugar
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
- 1 tsp grated ginger
- 1 tbsp sesame seeds
Equipment
bowlwoklarge frying pancling filmrolling pincleaverpastry brushnon-stick frying panlidplate
Tips
- No need for fancy pleating, just squeeze shut.
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