Gyoza Style Ginger Dumplings
As a true Pole my love to dumplings is unconditional. I don’t care about dumplings form: can be boiled, fried, steamed, in a heavy sauce, hot and cold. Polish pierogi with lentils or “uszka” with beetroot soup, Italian ravioli with vegan ricotta, Nepalese momo with mixed veg, Japanese gyoza dumplings- I could eat them all!
So this time, I tried to make Gyoza Style Ginger Dumplings and I wont lie to you- at first it didn’t work out at all. The filling was delicious but I made too thick dough which overwhelmed the taste.
But last week, I gave it one more chance, modified the dough proportions and put it away for an hour. The dough then became stretchy and really soft- just perfect for gyoza dumplings.
I can fold pierogi with my eyes closed with a high speed and accuracy but with gyoza… Yeah, it was much more difficult so I made some research and discovered this step by step instruction with pictures from Okonomi Kitchen. Have a look, it is not that difficult!
Gyoza Style Ginger Dumplings
- Sharp Knife
- Chopping Board
- Large Glass
- 500 g All Purpose Flour
- 250 ml Cold Water
- 2 tbsp Oil sunflower
- 5 cm Fresh Ginger
- 4 cloves of Garlic
- 400 g Extra Firm Tofu
- 2 Spring Onions sliced
- 1 tbsp Sesame Oil
- 2 tbsp Soy Sauce
- 2 tbsp Oil for frying
- 1 cup Water for steaming
- In a large bowl sift the flour and combine it with water. Knead the dough for 10 minutes until it is smooth and soft. Leave it under the cloth for 1 hour.
- In the meantime, prepare the filling. Heat up sunflower oil on a large pan, peel the garlic and ginger and chop it well, fry it on a pan for 3 minutes. Then, open tofu and drain from excess water. You don't have to press tofu, just squeeze it between your hands. Then, crumble it and add it to a pan. Fry it on a medium heat for 5-8 minutes and when the water fully evaporated, add soy sauce and sesame oil. Turn of the heat and mix everything with sliced spring onions. Let it cool.
- Slightly dust the surface of the kitchen mat or board and place the dough on it. Divide it into 4 equal parts and roll it out with a rolling pin thinly- to around 1mm. Then, with use of the glass with wide rim, cut out circles in the dough. It is now your dumpling wrapper.
- Take one dumpling wrapper to one hand and fill it with 1 tsp of cooled tofu. Using Okonom Kitchen technique, wrap your dumpling. Place your dumplings under slightly dusted with flour two tea towels so they wont dry out.
- Once your all dumplings are ready, heat up the oil on a deep pan and place your gyoza dumplings on it. Fry it for about 3 minutes on a high heat and then add water- if it is a small pan, use only ½ cup- and immediately cover it with a lid. Steam it for around 10 minutes on medium heat.
- Once your dumplings are ready, remove them from a pan and serve immediately with sesame seeds and soy sauce.