John Myers
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Gyoza – Dim Sum
The perfect gyoza – dim sum recipe with a picture and simple step-by-step instructions.
dough
- 250 g Flour
- 100 ml Water
- 1 piece Egg
- 0,5 tsp Water
Filling 1
- 1 piece Red peppers
- 1 piece Spring onions fresh
- 2 piece Carrot
- 4 piece White cabbage leaves fresh
- 1 piece Clove of garlic
- 1 tbsp Soy sauce
- 0,5 tsp Salt
- 1 tbsp Oil
Filling 2
- 40 g Pork belly
- 200 g Shrimp
- 0,5 tsp Oil
- 1 tsp Salt
- 3 tbsp Strength
- 0,5 tsp Sesame oil
- 0,5 tsp Sugar
- Pepper
- Mix the egg with water and salt and sieve in the flour. Let rest for 1/2 hour. Form 8cm circles. The best thing to do is to pierce this with a glass. The fillings are each calculated on a mass of dough. So take a mass of dough for each filling.
Filling 1
- Balance the cabbage and carrots, so boil briefly in the water and drain, then mix with the remaining crushed ingredients and season to taste. Then pour about 1 teaspoon into the pastry sheets, squeeze them together. Then the gyoza are fried in oil in a pan.
Filling 2
- Dice everything and fry in a pan. Then fill the pastry sheets and fry again.
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