GYOZA - POT STICKER[67]

They are pan fried and simmered
They are light and delicious
They can be eaten hot or cold (they travel well when toasted with soy sauce and rice vinegar before packing)
www.uinspire.in
Monday, July 14, 2014

(Makes 30 – 35 Gyoza)

Ingredients for the Gyoza
30-35 pcs - 3.5” rounds
200 gms - Flour [Maida]
110 ml - Warm water
1/3 tsp - Salt
For Cooking
2 Tbsp - Sesame oil
1/4 cup - Water

Filling 1
Ingredients
1 pkt - Tofu (crumble)
1/2 cup - Quinoa (Rinse in cold running water for a minute or until the water runs clear, as it removes the bitterness in the quinoa.
Bring 2 1/2 cups of water to boil,and put the quinoa in it. Stir it a few times, then cover and simmer it for 20 minutes, until all of the water has been absorbed,and the quinoa is cooked al dente)
200 gms - Cabbage (shredded finely)
4 minced - Spring onion (chopped finely)
3 cloves - Garlic (grated)
1” or 1 Tbsp - Ginger (grated)
1 Tbsp - Sesame oil
1 Tbsp - Light soy sauce
1/2 Tbsp - Corn flour (corn starch)
1 tsp - Salt
1/4 tsp - White pepper

Filling 2
Ingredients
4 Tbsp - Chives (chopped finely)
4 Tbsp - Cabbage (chopped finely)
4 Tbsp - White Onion (chopped finely)
2 pcs - Spring onion (chopped finely)
2 cloves - Garlic (chopped finely)
1 Tbsp - Ginger (chopped finely)
1 tsp - Salt
1/4 tsp - White pepper
1 Tbsp - Light soy sauce

Ingredients for the Gyoza Sauce
1 clove - Garlic (minced)
1/2 tsp - Ginger (minced)
1/3 cup - Spring onion (thin horizontally sliced)
1/2 cup - Rice Vinegar
1/2 cup - Light soy sauce
1/2 tsp - Togarashi or Dried red chilli powder
1 tsp - Sesame oil

Method for the Gyoza
Sift the flour with the salt twice.
Add the water and knead it into a dough.
Knead the dough for 5 minutes.
Cover and keep for 30 minutes at room temperature for it to proove.
Divide it into 30 to 35 pieces.
Dust the base with flour and roll out each piece in such a way that the edges are thinner then the centre i.e 1/8” centre and 1/16” rim.
Put a little of the filling in the centre of a wrapper.
With wet fingertip trace a line around half of the wrapper in a semi circle.
Then fold the wrapper in half over the filling and pinch together the front and the back tops of the semi circle.
Holding the wrapper in that middle spot with your left hand, make a pleat in the top part of the wrapper, pinching against the flat edge of the wrapper at the back. (only the front edge will be pleated, back edge stays flat).
Seal the edges well.
Process to make two or three more pleats to the right of the first pleat.
Then switch sides and pleat the other side (to the left of the pinched middle).
Repeat the process with all your wrappers.
Heat sesame oil in a non stick pan and cook the gyoza (pleated side up) on medium-high heat till oil dries up and the bottom is nicely crisp and brown.
Add water, cover and steam for 2 minutes.
Remove lid let the remaining water burn off.
Plate with the crispy side up, so they don’t get soggy.
Serve with the gyoza sauce.

Method for Filling 1
Mix the tofu and the quinoa.
Add the cabbage, spring onions, garlic, ginger, sesame oil, soy sauce, corn flour (corn starch), salt, white pepper, mix well and knead.

Method for Filling 2
Mix the chives, cabbage, white onion, spring onion, garlic and ginger.
Add the salt, white pepper and soy sauce.
Mix well.

Method for the Gyoza Sauce
Mix and let it sit for 15 minutes.

Serve the hot Gyoza with the sauce.