Bandung-style gyoza

Ingredients for 1 servings:

• 330 g wheat flour type 405
• 2 pinches of instant chicken broth or salt
• 175 g water, lukewarm
• Flour for dusting the work surface
• 4 tbsp palm oil for frying
• 100 g water
• 2 g instant chicken broth
• 20 g shiitake mushroom(s), dried
• 100 g minced poultry
• 100 g shrimp(s)
• 10 g fresh ginger
• 4 medium-sized garlic cloves
• 15 g spring onion(s), only the green part
• 80 g white cabbage
• 1 tbsp tapioca flour
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp sesame oil, dark
• 4 tbsp palm oil
• 1 tbsp sugar
• 1 tsp Sambal Belacan 2, see DB
• 1 tbsp glutamate, highly purified
• e.g. instant chicken broth
• n. B. Black pepper, freshly ground
• 1 egg white
• 1 pinch(s) instant chicken broth
• 1 tsp tapioca flour
• 1 tbsp Sambal Belacan 2, see DB
• 1 tbsp fresh ginger, finely grated
• 2 tbsp garlic cloves
• 1 tbsp hoisin sauce
• 1 tbsp lemon juice
• 1 tsp black rice vinegar
• 1 tbsp soy sauce, sweet
• 4 tbsp orange juice
• 2 tbsp sauce (Kecup Tim Ikan), see DB
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes

Dumplings filled with mushrooms, chicken, and shrimp, recipe from Bandung, West Java, Indonesia, makes 30 servings

Using a food processor, knead the dough ingredients into a firm dough, taking at least 10 minutes to knead. Wrap in cling film and let it rest in the refrigerator for 1 hour. The dough you’ll then hold in your hands will be velvety, smooth, and easy to roll out. If you have plenty of time, do the next section first and use the mushroom soaking broth for the dough. This way, you won’t need to add any salt. Bring the water to a boil, dissolve the chicken broth in it, pour it over the shiitake mushrooms, and let it steep for about 45 minutes. Squeeze out the chicken broth and use it for another purpose. Cut the mushroom caps into fingernail-sized pieces. Discard the stems. For the glue, whisk the egg whites with the salt, add the tapioca flour, and mix until smooth. Keep refrigerated until ready to use. If you don’t have finely minced chicken available, you can buy chicken breast and mince the frozen chicken yourself using a Chinese cleaver. This takes time, but is definitely the best way to get good minced meat. Roughly chop the shrimp into roughly 4 mm cubes. Wash, peel, and finely grate the ginger. Squeeze the garlic. Halve the spring onion lengthwise and then slice it crosswise into thin strands. Finely chop the white cabbage in a food processor. Mix all of the filling ingredients together until smooth, then cover and keep in the refrigerator. Roll out the dough into a flatbread about 1 mm thick and cut out round cookies about 10 cm in diameter. Knead the leftover dough together and roll out again, and so on until all of the dough is used up. Place a good tablespoon of the filling in the center of a flatbread and spread it out. Leave a border of about 1 cm free. Moisten this border with a brush and the glue, fold the flatbread over, and press the edges together, pressing as much air out of the gyoza as possible. Continue in this way until all of the filling is used up. For the dip, mix all the ingredients together and place in dipping bowls. Heat the oil in a sufficiently large, non-stick pan and fry the gyozas in batches. When they are browned on the bottom, add water so that the gyozas are just about halfway covered. Cover the pan and cook the gyozas until the water has evaporated. Continue this process until all the gyoza are ready. Garnish and serve hot with the dipping sauce. Note: Indonesians eat gyoza as a side dish with rice as finger food. In this context, it is a main course. This recipe is for 30 gyoza.