#games "Gyoza" is one of the traditional dishes of Japanese cuisine, which is very similar to our favorite dumplings. The name gyoza itself translates as "sticking to the pot." These dumplings are prepared in many ways: steamed, pan-fried, deep-fried or simply boiled. The dough differs from the usual dumplings in the way of preparation, and in the set of products. The number of fillings is also different, it is more diverse than minced meat for ordinary dumplings. They may contain both fruits and seafood, which are sometimes put into the dough as a whole, as well as fillings combined with rice. Source: Book24 (food blog)
Ingredients: Salmon, salmon or pink salmon (minced meat), Green onion (for minced meat) and for serving, Breadcrumbs / Breading (for minced meat), Soy sauce, Rice vinegar, Ground black pepper, Ginger, freshly grated or in small cubes, Freshly grated garlic, Sugar, Sake (rice vodka) or Mirin (sweet rice wine), Vegetable oil (for frying) or sesame, Dough:, Wheat flour, Water (boiling water), Starch (for dough), Sesame (for dough), Salt (for dough), For serving:, green onions, For classic sauce: (mix), soy sauce, tomato pasta
Cooking method:
Grind the fillet of red fish (fresh) in a meat grinder or in a blender. Or use ready-made stuffing. Finely chop the green onion. Add to mince.
Add a handful of chopped white bread crumbs to the minced meat. Crackers take away excess moisture, and the minced meat turns out to be dense, and also gives a delicate taste to minced fish.
Add spices to minced meat. Mix well.
To prepare the dough, mix flour with salt and starch. Then pour a glass of boiling water and knead the dough with a spoon. Continue kneading with your hands as it cools. Kneading the dough is difficult, it is dense. Add flour as needed. It took me 400 grams for the entire cooking process. You can add 2 tbsp. tablespoons of white sesame seeds for taste and color. The dough should be elastic. Wrap the finished dough in a bag, let it cool and rest for 30 minutes. 🤣 You can buy ready-made phyllo dough!
After half an hour, we take out the dough and roll out a small sausage from it, cut into pieces of 2.5 cm (30 g), press down a little with your hand. In order for the pieces to be the same, it is better to weigh them. Then thinly roll out with a rolling pin approximately 6-7 cm in diameter. The center of the circle should be slightly thicker than the edges. *** Or just roll out the dough as thinly as possible on the desktop. Squeeze out the circles with a punch or a glass.
We make dumplings. Place 1 tsp in the center of each circle of dough. l. fillings, and close the circle in half, while tucking the edges like dumplings overlap. In general, we form dumplings in the form of a crescent with tucks on one side, the other side remains smooth. I didn’t quite get folds like Japanese gyoza, but it’s the first time 🤗
Gyoza are prepared differently from regular dumplings. They are first fried, then a little water (boiling water) is added and brought to readiness. The water should cover the gyoza by 1/4, no more). Cover and cook until all the water has boiled away. I cooked in a slow cooker / pressure cooker without adding water, on the FRY / FISH mode, with the lid tightly closed.
Fry the dumplings for 7 minutes on one side (first with a smooth one), turn over and fry for 7 minutes on the other side.
The dumplings were well prepared: fried and stewed in their own juice. The slow cooker works very well for this dish. You can cook Japanese dumplings and steam, the STEAM COOKING function (20 min). Serve hot gyoza with green onions and soy sauce. Bon Appetit!