I made the wrappers from unbleached wheat flour but they can be made from rice flour as well. There are recipes on line.
1 recipe of wrappers as follows: or You can just use store bought.
Wrappers:
2 1/4 c flour unbleached AP
1 c hot …not boiling Water
3 Tbsp Corn Starch
1/2 tsp Salt
I use a food processor with my dough blade on it
pour flour salt and Corn Starch in the processor, pulse it a few times to mix ingredients together. While processor is running, slowly add all the water. Let the processor run until the dough forms a ball, stop, scrape sides, process again for about 1 minute. Dough should be handleable, not sticky. If sticky, add a couple more Tbsp Flour and knead it in . . Sprinkle surface with a lil flour, …if you don’t have a cutter, then roll dough into a snake and cut pieces the size of walnuts off. Roll into circles.
if you do have a cutter, flour surface lightly and Roll out the dough. ….cut the circles with a tool or do 3” circles with a biscuit cutter.
Filling:
1 Lb ground pork or Sausage
1/2 c shredded carrot
1/2 c shredded Celery
1/2 c finely shredded Cabbage, (Napa is ok too)
2 Tbsp Scallion chopped fine
2 Tbsp Cilantro finely chopped
1 Tbsp Minced Garlic
1 tsp minced Ginger
1 tsp Sesame Oil
1 tsp Yoshidas or Hawaiian BBQ sauce (similar)
Gyoza sauce for serving.
You can get store bought but, I like to make a sauce mixing sweet chili sauce and Yoshidas teriyaki sauce for dipping, add plum sauce to it if you like or even Thai Chili paste.
Mix the Filling. Take out about 1 Tbsp and microwave it for about 30 seconds, let cool and taste. Now is the time to add more of this or that if you like but be careful with more veggies because the liquid in them comes out when you fry them.
Take one wrapper, and shape it into about a 3” circle…dampen the entire edge all the way around. (Not too wet). Use a rounded tsp of filling and place it in the middle of the wrapper. Fold it up like a purse and pinch the edges gently I use a fold and pinch, fold and pinch method. It takes practice and mine aren’t always pretty? The little maker doesn’t work that well on fresh made but may for store bought. I freeze these flat on a cookie sheet and then add store them in a plastic baggie, and just take out what I need.
I fry the first freshly made batch in a few Tbsp of vegetable oil on medium for about 3 min on each side. serve them with your favorite Gyoza sauce or Yoshidas mixed with a bit of sesame oil and Thai chili hot sauce if you want some kick.
To fry frozen Gyoza, heat frying pan to Med Hi and add about 1/4” of vegetable oil to the pan, let it heat til it shimmers, drop one tiny drop of water into the oil and if it splatters or sizzles , your oil is ready. Drop the Gyoza, 6 at a time into the oil and fry for about 3-4 min on each side. Drain on paper towel before serving, repeat until they are all done.
For dumplings in broth, I just put some in boiling broth. The frozen Gyoza will cool the water to a simmer. Let it simmer very gently for about 10 minutes until they are cooked through. Don’t boil or they will fall apart.
