Is gyoza Chinese or Korean food? Don’t really know to be honest. Either way we love eating them.

Is gyoza Chinese or Korean food? Don’t really know to be honest.  Either way we love eating it. They are crispy outside but soft and juicy inside.  Dip them in ginger and soy sauce.  I think i am hungry!

The wrapper. You can buy them in Asian stores or you can make your own. Either way they going to be delicious, I am sure.

Here is my recipe for making your own gyoza wrapper and a bonus for turkey and garlic filling.

Ingredients for wrapper or skin.

200 gr all purposes flour.

100 ml hot water.

A pinch of salt.

1 tablespoon cooking oil. (I used olive oil).

Method:

In a bowl, mix together the flour and salt.  Slowly add in the oil, and little by little, add in the hot water and stir it with a fork or wooden spatula.

Don’t pour the hot water in one go, because you might not need all of it. The dough shall be sticky but not wet. And shall be soft to the touch of your finger. Watch my video on my Facebook page for guidance.

Transfer the dough onto a flour dusted worktop surface, then knead it until soft firm and no longer sticking to your fingers. Cover it with a cloth and let it rest for about 15 minutes.

Meanwhile we can prepare the filling.

Ingredients:

200 gr turkey mince.

1 tablespoon mince wild garlic flower. (Don’t worry if you don’t have them, just use ordinary fresh garlic roughly 5-7 cloves).

1/2 teaspoon salt.

1/2 teaspoon black pepper powder.

1 tablespoon cooking oil.

2 teaspoons corn flour/starch.

1 egg whites.

2 tablespoons of cold water.

Mix them all together in a big bowl and set aside.

Now, time to get back to the wrapper. By now our dough shall be softer than when we left it. If you left it to rest in the bow,l now is time to transfer it back onto the flour dusted worktop surface and roll it out thin, then cut it with a cookie cutter. See pictures below.

Here you can see the tools that I have been using. To make perfect chinese wraps you will need a special rolling pin, but because I don’t have those tools, I just use whatever is available in my kitchen drawers.
Roll the dough with a rolling pin until it as thin as you possibly can, then cut it with a cookie cutter. Here I use 98 mm in diameter. Fill them with the turkey filling or your optional filling, crimp it after individual filling.
Here I roll and cut all my dough before i start filling them.

Here you can see the tools that I have been using. To make perfect chinese wrap you will need a special rolling pin, but because I don’t have those tools, I just use whatever is available in my kitchen drawers.
Roll the dough with a rolling pin until it as thin as possible then cut it with a cookie cutter. Here I use 98 mm in diameter. Fill them with the turkey filling or your optional filling, crimp it after individual filling.
Here I roll and cut all my dough before i start filling them.

Have you heard a phrase, ‘practice makes perfect’? well i have, and to make this crimp  i have failed so many times before. Still if you don’t try you will never know, will you?
If you think you have made too many of them you can freeze them for about a month without any preservative.

Have you heard a phrase, ‘practice makes perfect’? well i have, and to make this crimp  i have failed so many times before. Still if you don’t try you will never know, will you?

If you think you have made too many of them you can freeze them for about a month without any preservative.

Steam fry them for about 20 minutes and you will get beautifully crispy outside and still juicy inside.
How to Steam fry? just add two tablespoons of oil into your big frying pan and lay the amount of gyoza you wanted to cook individually on the oil. Make sure they don’t stick together before they cook as they will tear apart once they get hot. Cook them for about 2 minutes on the oil then pour in half a cup of water. Cover the pan with a lid and cook them for about 20 minutes.

What is that dipping sauce? Its thinly sliced ginger, vinegar, and soy sauce.