Gyoza Kuta-Bali style

Ingredients for 2 servings:

• 115 g wheat flour type 405
• 3 tsp beef broth, instant
• 55 ml water
• n. B. Flour for the work surface
• 4 tbsp palm oil for frying, premium quality
• 50 g minced poultry or chicken breast, fresh or frozen
• 100 g shrimp(s), fresh or frozen
• 2 medium-sized garlic cloves
• 1 tbsp oyster sauce (Saos Tiram)
• 1 pinch(s) of sugar
• 2 tbsp glutamate, highly purified
• 6 tbsp palm oil, premium quality
• 5 g baking powder
• e.g. beef broth, instant
• 1 tsp lemon juice
• 1 tsp Soy sauce, light, salty
• 1 tbsp oyster sauce (Saos Tiram)
• 5 tbsp orange juice
• e.g. Sambal (Sambal-Bajak-Ayunani), see my recipe
• n. B. flowers and leaves
• 1 tsp Sambal (Sambal Belacan 2), see my recipe

Instructions

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

Dumplings filled with shrimp and chicken. A recipe from Kuta, Bali, Indonesia.

Using a food processor, knead the dough ingredients into a firm dough, kneading for at least 10 minutes. Wrap in cling film and let 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. It will make 10 gyoza, each under 1.5 mm thick. If you don’t have finely minced chicken available, buy fresh chicken breast and freeze it. Thaw frozen chicken slightly and use a cleaver to chop the frozen chicken into small pieces, then finely mince it. This will take some time, but it’s definitely the best way to get good mince. Treat 75 g of the shrimp like the chicken breast, and roughly chop the rest into cubes of about 4 mm. Crush the garlic twice. Mix all the ingredients for the filling, except for the baking powder, until smooth and even, then keep covered 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 it out again, and so on until all the dough is used up. Mix the baking powder into the filling. Lightly flour the work surface. Place a sheet of dough on top and moisten the top edge with a brush and a little water. Place a good tablespoon of the filling in the center of the dough and press it down slightly. Fold the dough from bottom to top and press the edges together, pressing as much air out of the gyoza as possible. Continue in this way until the filling and the flatbreads are used up. For the dip, mix all the ingredients. Heat a sufficiently large, non-stick, lidded pan with 2 tablespoons of palm oil and fry the gyozas in batches. When they are browned on the bottom, deglaze with 70 ml of water. Immediately cover the pan and cook the gyozas until the water has evaporated. Continue in this way until all the gyoza are cooked. Garnish and serve warm with the dipping sauce and sambal on the side. Makes approx. 10 dumplings.