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Gyozas

Japan — see recipes from this place
Pan-fried gyozas with golden-brown bases, scattered with spring onion and sesame seeds, a pair of red chopsticks laid across the plate.

A simple recipe for homemade gyozas, a mouthwatering Japanese delicacy.

Ingredients

For the dough

  • 100 g of flour per person
  • 60 ml of hot water per person
  • half a teaspoon of salt per person
  • a pinch of bicarbonate of soda

For the filling

  • 1 teaspoon of fresh ginger, or ginger powder
  • 1 teaspoon of chilli pepper, fresh or powdered
  • 100–150 g of pork, chicken, tofu or prawns per person
  • 1 carrot per person
  • a few mushrooms
  • a few cabbage leaves
  • 1 onion
  • 2 cloves of garlic

Method

  1. For the dough: mix the flour, water, salt and bicarbonate of soda, and knead the dough for 5 to 10 minutes.

  2. Let the dough rest for an hour or two.

  3. Roll the dough out with a rolling pin to a few millimetres thick, then cut circles of 8 to 9 cm across with a glass or a cookie cutter.

  4. For the filling: cut all the ingredients into very small pieces and mix them together until they hold as a ball.

  5. Fill each circle with a spoon of the filling, wet the edge with a little water, and close it into whatever shape you like.

  6. To cook them in a bamboo steamer: steam the gyozas for 3 to 5 minutes, then put them in a pan and cover for 1 to 2 minutes to brown one side.

  7. Without a steamer: fill a pan with a few millimetres of water — no more — add the gyozas, cover for 3 to 5 minutes, then let them brown for a few minutes more.

  8. And it is done. Eat them with soy sauce, sesame seeds and spring onions on top.

I cook dishes like this one in people's homes across Cape Town.

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