Gyoza with crispy sesame base – A recipe for homemade gyoza or dumplings (pot stickers) with a crispy sesame bottom and yummy filling.
Instead of making the dough yourself, gyoza dough can easily be bought in Asian supermarkets, so it’s a great dish for busy weekdays.
Gyoza can be made in two ways: Either they are steamed in a bamboo steamer or by frying them in sesame oil in a shallow pan. Then, boiling water is poured over and a lid is put on so the gyoza can steam.
The gyozas can be frozen for up to 1 month.
Gyoza with crispy sesame base
Ingredients
Gyoza doughInstructions
Gyoza dough
Mix the flour with the boiling water in a bowl. It just needs to be crumbled and lumpy. Cover a surface with the potato flour, pour the dough out onto it and knead the dough for about 5-10 minutes until the dough becomes glossy and elastic. Let the dough rest for 20 min. under a damp cloth. Form the dough into about 30 equal balls (mine weighed about 28 g each).
Roll out each dough ball into a circle, about 12 cm in diameter. You can also roll out the whole dough and cut out circles with a glass or cutter of 12 cm in diameter.
Filling for the gyoza
Mix all the ingredients together until combined. Keep refrigerated if you’re not making the gyoza immediately.
Dip
Stir the ingredients together and refrigerate until needed.
How to make gyoza
Brush the circles of dough with a little water. Put 1 small tsp. of filling in the middle of each circle. Fold the dough (there are plenty of videos on YouTube with this step).
Dip the bottom of each gyoza into a little water and then into the sesame seeds so that the bottom is covered in the sesame mixture.
Heat a pan over a medium heat with sesame oil. Fry the gyoza on the sesame bottom for about 3 minutes. Pour 100 ml boiling water into the pan and quickly put the lid on, so steam is formed. Steam the gyoza for about 5 minutes. Take the gyoza off the pan and place them on a platter or plate and serve immediately with the dip. Enjoy!
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