Gyoza

Ingredients for 4 servings:

• 600 g flour
• 440 ml water, boiling
• ½ tsp salt
• 300 g pork goulash
• ½ pack of baking powder
• 1 tsp cornstarch
• 1 ½ tsp salt
• 1 tsp sugar
• 1 pinch(s) pepper, white
• 3 tbsp water, cold
• 1 tbsp rice wine (Shaoxing rice wine) or other
• 1 tsp soy sauce, dark
• 1 tsp soy sauce, light
• 2 tbsp sesame oil
• 200 g cabbage (mustard cabbage) or Chinese cabbage
• 2 bunch spring onions
• 3 cm ginger
• 1 clove(s) garlic
• 1 tsp sesame oil
• 2 tbsp soy sauce, light
• 1 tsp Sambal Oelek, less if needed
• n. B. Oil

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Japanese dumplings

Mix together the dough ingredients. Knead the dough for about 10 minutes until smooth. Then divide the dough into two equal-sized balls. Form them into 2 cm thick sausages. Cover the dough and set aside for 20 minutes. For the filling, chop the meat very finely. Chop the remaining filling ingredients very finely. Mix everything together (always in the same direction!!). Let stand for 5 minutes. Divide the dough sausages into approximately 1 cm intervals and roll out into circles about 8 cm (8 cm in diameter). Now place a heaped teaspoon of the filling onto the dough and seal the dumplings with a half twist. Cook in two layers. 1. Heat oil in a pan over medium heat. Carefully place the first 16 dumplings in the pan, bottom side down, and wait until they are golden brown on the bottom (about 2 minutes). Immediately pour over 100 ml of cold water and close the lid. Steam the dumplings for 8 minutes. Meanwhile, mix the ingredients for the dip. Then remove the lid and let the remaining water evaporate for another minute. Carefully remove the dumplings from the pan and prepare the second batch in the same way. This makes about 60 dumplings. If you have any leftover filling, you can make delicious meatballs with it.