Gyoza with Chinese cabbage and minced pork

Ingredients for 4 servings:

• 375 g wheat flour type 405
• 1 tsp salt
• 225 g water, boiling
• 500 g Chinese cabbage
• 1 tsp, heaped salt
• 250 g minced pork, alternatively coarse bratwurst
• 2 ½ tbsp soy sauce, light
• ½ tsp garlic granules
• 1 small piece(s) of ginger
• 2 tsp, heaped chicken stock powder
• 2 tbsp sake, alternatively dry white wine
• ½ tsp sesame oil, toasted
• 2 tbsp rapeseed oil for frying the gyoza
• 275 ml water
• 2 tsp wheat flour
• Soy sauce, light, for dipping

Instructions

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

a little more complicated to prepare, but it’s worth it

For the dough, mix the flour with the salt, then add the boiling water and first mix everything roughly with a spatula, then knead with your hands until you have a smooth dough. Wrap the dough in cling film and let it rest at room temperature for at least 20 minutes. Cut the Chinese cabbage into very fine strips, mix well in a bowl with a heaped teaspoon of salt, and let it steep. After a quarter of an hour, place the Chinese cabbage in a sieve, press out the liquid, and let it stand to drain further. Finely chop the ginger. Mix the minced meat with the prepared Chinese cabbage, the finely chopped ginger, and the remaining filling ingredients. Divide the dough into quarters, roll each quarter into a sausage, and cut each into 8 equal pieces. Shape the 32 pieces into balls and roll them out into thin, circular pieces with a rolling pin. Place a teaspoon of the filling in the center of each piece of dough and fold the dough into a semicircle. Press the edges of the dough together firmly, moistening them with a little water if necessary. Then form the typical small folds into the edges of the dough. Heat a tablespoon of rapeseed oil in a non-stick pan over medium heat. Add 16 gyoza to the pan and fry the undersides for about one to two minutes until golden brown. In the meantime, mix the flour with cold water well. Pour half of the flour and water into the pan, cover the pan, and cook the gyoza for about 8 minutes over medium heat. Then remove the lid, reduce the heat slightly, and continue frying the gyoza on all sides until the water has completely evaporated and the gyoza are crispy and browned. Prepare the remaining 16 gyoza in the pan in the same way. Alternatively, you can freeze the raw gyoza and fry them later. Serve the finished gyoza with light soy sauce for dipping.