Delish 52

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, boiled gyoza dumplings with slippery smooth homemade skins. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have boiled gyoza dumplings with slippery smooth homemade skins using 25 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins:

1. Take Ground pork
2. Make ready Cabbage (finely chopped)
3. Prepare stalks Japanese leek (finely chopped)
4. Take Garlic (finely chopped)
5. Get Ginger (finely chopped)
6. Prepare Chicken stock
7. Make ready To flavor the filling:
8. Take Oyster sauce
9. Prepare Sake (or preferably Shaoxing wine)
10. Take Soy sauce
11. Take Salt
12. Prepare Sesame oil
13. Prepare Red chili pepper powder
14. Get Pepper
15. Get For the gyoza skins:
16. Prepare Bread (strong) flour
17. Make ready Cake flour
18. Get Boiling water
19. Take Salt
20. Take Cake flour (to dust the work surface)
21. Make ready For the sauce:
22. Make ready Soy sauce
23. Prepare Vinegar
24. Take Sesame oil
25. Take Ra-yu

Instructions to make Boiled Gyoza Dumplings With Slippery Smooth Homemade Skins:

1. Put the ground pork and all the filling ingredients in a bowl and mix well.
2. Add the chicken soup and mix well. Leave the filling like this for 10 minutes, to let the ground pork absorb lots of soup.
3. Chop up the leek and cabbage fairly roughly. Sprinkle with 1 teaspoon of salt (not listed in the ingredients) and leave for 10 minutes. Tightly squeeze out the moisture.
4. Combine the Step 2 meat mixture, finely chopped garlic and ginger, the Step 3 cabbage, and leek.
5. Mix well, put into a container with a tightly sealing lid, and let it sit for a while in the refrigerator.
6. While the filling is resting, make the skins. Combine the bread and cake flours. Dissolve the salt in the boiling water, and add this to the flour mixture in 3 batches while mixing well.
7. When the dough comes together in one ball, place it on a work surface and knead well, while putting your weight into it. Wrap in plastic and rest for 20 minutes at room temperature.
8. Roll the dough out into thin ropes. Divide into 60 pieces and roll each piece into balls.
9. Flatten each ball of dough with your palm, and roll the dough out with a rolling pin. Dust generously with flour. Roll the dough out to a 1 mm thickness with a diameter close to 10 cm.
10. If you don't flour the dough generously, the pieces will get stuck to each other. The thickness is more important than the shape of the skins.
11. Fill and form the dumplings. Put a generous amount of filling on each skin and then remove any excess. This way, the edge of the skin will be moistened so there's no need to put water on it.
12. Put the filled dumplings on a shallow tray.
13. Bring plenty of water to a boil in a wok, and add the gyoza dumplings. They are liable to stick to the bottom of the wok right after they're added, so stir them up gently with a ladle.
14. When the dumplings float to the surface they are done. Transfer them to servings plates, and serve with the special sauce or ponzu sauce, and cold beer!

So that’s going to wrap it up with this exceptional food boiled gyoza dumplings with slippery smooth homemade skins recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!