Ingredients:
• For the stuffing: 1/2 cup – Chinese Cabbage (chopped)
• 1 – Onion
• 1/4 cup – Cilantro (chopped)
• 1/4 cup – Spring onion (chopped)
• 5 pods – Garlic
• 1/4″ piece – Ginger
• 1 tsp – white pepper
• oil for frying
• Salt to taste
• For the Gyoza wrapper: 2 cups – all purpose flour
• salt to taste
• Oil as required
• water as required
Method:
- For the stuffing: Take 2 tsp of oil in a pan. Add the finely chopped ginger and garlic and fry for a while.
- Add the chopped onion. When it turns slightly brown, add the chopped cabbage, spring onion and cilantro.
- Sprinkle a little water and adequate salt and cook. The vegetables will get done in a few minutes.
- Add white pepper and mix well. For the Gyoza wrapper: Mix all the ingredients in a bowl to prepare a smooth dough.
- Knead for a while to make the dough lumpless and elastic. Cover the bowl with a cloth and leave the dough for 15 minutes to rise.
- Knead the dough again and pinch small balls from it. Roll out each ball into circles, each 2-3 inches across and 1/8 of an inch thick.
- Roll over again only on the outermost part of the circle to make it slightly thinner than the centre, so that once it’s crimped it does not become too thick on top.
- Apply a little cooking oil, place a tsp of filling in the centre, close it and crimp the top.
- Steam for 10 minutes and serve.
- Recipe courtesy: 4th sense cooking
- http://www.4thsensecooking.com